Recipe courtesy of Kardea Brown

Sheet Pan Grilled Cheese Sandwiches

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 6 servings
Everyone loves a grilled cheese, but when making sandwiches for a crowd, who wants to stand over the stove making them one by one? Not me! My hack of baking them on a sheet pan in the oven means the sandwiches will be ready at the same time, and I can enjoy hanging out with my friends and family while the oven does all the work.


Kardea's Pimento Cheese:


  1. Arrange a rack in the bottom of the oven, place a large rimmed baking sheet on the rack and preheat to 450 degrees F.
  2. Spread one side of 6 slices of bread with 4 tablespoons of the butter and place, buttered sides down, on a second large rimmed baking sheet.
  3. Top each buttered bread slice with 1 slice of cheese or some of Kardea’s Pimento Cheese and your desired toppings. Top with another slice of cheese and the remaining 6 bread slices. Spread the tops of the bread slices with the remaining 4 tablespoons of the butter.
  4. Carefully remove the hot baking sheet from the oven, and place it on top of the uncooked sandwiches, rimmed edges up. Press down on the sandwiches.
  5. Place the stacked baking sheets in the oven on the bottom rack. Bake until the cheese is melted and the bread is golden brown and crispy, 10 to 12 minutes. Serve immediately.

Kardea's Pimento Cheese:

Yield: About 4 cups
  1. Add the yellow Cheddar, cream cheese, white Cheddar, pimentos and mayonnaise to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika, salt and pepper and mix until thoroughly combined. 

Cook’s Note

The pimento cheese can be refrigerated in an airtight container for up to 1 week.