Sheet Pan Grilled Cheese Sandwiches feed a crowd with ease. With crisp buttery outsides and melty cheesy centers, this pan of sandwiches is sure to satisfy!
Comfort Food for a Crowd
With crisp, buttery outsides, and melty insides these Sheet Pan Grilled Cheese Sandwiches are a scrumptious and convenient way to make comfort food to feed a crowd! Especially when served alongside warm tomato soup, this pan of sandwiches is sure to satisfy!
What is a Sheet Pan?
A sheet pan is also sometimes called a baking pan, baking sheet or sometimes a rimmed cookie sheet, which is why it can be confusing. It’s usually a rectangular, flat aluminum pan with a rim around it. A half sheet pan (that’s what I use) measures about 17×13 or 16×12. They’re super versatile and no kitchen is complete without one!
Note: a cookie sheet can be another pan entirely, because some, unlike a baking sheet, do not have a raised rim.
What Do I Need to Make Sheet Pan Grilled Cheese Sandwiches?
- Sandwich bread
- Sliced cheddar cheese (or processed cheese slices)
- Melted butter
- Tomato soup, for serving
- Sheet pan
- Cast iron skillet or oven-safe baking dish
Can I Use Foil?
Can I use foil on my sheet pan grilled cheese? The bread needs butter in order to get crispy. So you can use foil to keep your pan clean but follow the instructions and butter the foil instead.
How to Make Sheet Pan Grilled Cheese Sandwiches
- Preheat the oven to 400°F.
- Melt the butter in a microwave safe dish.
- Brush half of the melted butter all over a 16”x12” rimmed sheet pan.
- Place 12 slices of the bread in a single layer across the buttered sheet pan creating three long rows of four slices each.
- Layer six slices of cheese across the top of each row of bread so the bread is covered in cheese slices.
- Place the remaining 12 slices of bread on top of the cheese creating 12 sandwiches total.
- Brush the top layer of bread with the remaining melted butter.
- Place another 16”x12” rimmed sheet pan, bottom side down, on top of sandwiches. Weight it down with a heavy cast iron skillet or oven-safe baking dish.
- Bake the sandwiches in the middle rack of the oven for 15 minutes.
- Remove the cast iron and the top sheet pan.
- Return the sandwiches to the oven to bake for an additional 5 minutes or until the tops of the sandwiches are golden brown.
- Heat the tomato soup to serve on the side of each sandwich for dipping.
My Favorite Sheet Pan Dinners
A sheet pan meal, or a sheet pan dinner, is an easy, one-pan dinner you make on a sheet pan! It’s one of my favorite ways to prepare dinner for my family without a ton of fuss. My favorite sheet pan meals are:
- Sheet Pan Chicken Fajitas: A no-fuss, one-pan dinner that’s big on Tex-Mex flavor. You’ll love how easy they are to make and they’ll love how delicious they taste!
- Sheet Pan Pizza: scrumptious scratch-made with simple and satisfying toppings that everyone will devour!
- Sheet Pan Chicken and Black Bean Nachos: sure to be a family favorite for an easy meal or game day great!
If you make these Sheet Pan Grilled Cheese Sandwiches, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Sheet Pan Grilled Cheese Sandwiches
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 12
Description
Crispy, melty, Sheet Pan Grilled Cheese Sandwiches feed a crowd with ease. With crisp buttery outsides and melty cheesy centers, this pan of sandwiches is sure to satisfy!
Ingredients
- 24 slices sandwich bread
- 18 slices cheddar cheese
- 1/2 cup (1 stick) butter, melted
- Tomato soup, for serving
Instructions
- Preheat the oven to 400°F.
- Melt the butter in a microwave safe dish.
- Brush half of the melted butter all over a 16”x12” rimmed sheet pan.
- Place 12 slices of the bread in a single layer across the buttered sheet pan creating three long rows of four slices each.
- Layer six slices of cheese across the top of each row of bread so the bread is covered in cheese slices.
- Place the remaining 12 slices of bread on top of the cheese creating 12 sandwiches total.
- Brush the top layer of bread with the remaining melted butter.
- Place another 16”x12” rimmed sheet pan, bottom side down, on top of sandwiches. Weight it down with a heavy cast iron skillet or oven-safe baking dish.
- Bake the sandwiches in the middle rack of the oven for 15 minutes.
- Remove the cast iron and the top sheet pan.
- Return the sandwiches to the oven to bake for an additional 5 minutes or until the tops of the sandwiches are golden brown.
- Heat the tomato soup to serve on the side of each sandwich for dipping.
I doubled the cheese.
Love it! Never too much cheese on a grilled cheese! 😉