Name: Sheet Pan Grilled Cheese
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 1
Cuisine: American
Ingredients: 2 slices Sandwich Bread; 1 to 2 teaspoons Mayonnaise or Softened Butter*; 2 teaspoons Apricot Preserves (optional); 1.5 ounces shredded Pepper Jack Cheese (about 1/4 cup plus 2 tablespoons); 1/4 cup Fresh Baby Spinach (optional)

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This sheet pan grilled cheese recipe is the easiest way to make everyone’s favorite comfort food. Enjoy golden crispy bread stuffed with gooey melted cheese – no stovetop required!

Two sandwich halves oozing melted cheese on a piece of parchment paper.

Today we’ve got another fun way to make grilled cheese sandwiches. All you need is a few ingredients and a rimmed baking sheet.

The quick oven-baked method is scalable, so you can easily make one sandwich or enough to feed a crowd. Plus there’s no flipping – great for kids or anyone with limited grip strength.

And because the slices aren’t sandwiched together until the end, you can add fresh toppings like spinach, tomatoes, or pickles without making your sandwich soggy!

Grilled cheese sandwich ingredients arranged on a metal pan and labeled.

Ingredient Notes

Butter or Mayo: Use either one, they both will help your bread to brown and crisp. Butter adds a nice buttery flavor (surprise, surprise) while mayo imparts a little tanginess.

Cheese: We used shredded pepper jack cheese but any melty cheese will do. Cheddar, Havarti, gouda, or provolone are all good options. Especially, when you combine different cheeses together!

Fruit Spread: If you’ve never added jam to your grilled cheese you’re missing out. It gives the sandwich a nice balance of savory-sweet flavor. Apricot or raspberry preserves are our go-to. For a more grownup flavor, try these balsamic roasted cranberries.

Step-By-Step Instructions

To get the sandwich nice and crispy we’re going to start by preheating the baking sheet. This will turn it into a mini griddle. Pro Tip: Make sure all of your bread slices fit in the pan first.

Small pan preheating inside a countertop oven.

Since we’re only making one sandwich today, I’m going to use a toaster oven and our favorite eighth sheet pan, but this recipe will work in a traditional oven too.

1. Adjust the toaster oven’s cooking rack to the bottom position and select the BAKE setting. When making sandwiches for a group using our traditional big oven, I usually go with the middle rack level. Either way, place the empty pan inside the oven and preheat to 400°F.

Bread slices spread with mayonnaise on a cutting board.

2. Lay the bread slices on a cutting board and spread each one with a thin layer of mayonnaise. Butter works great too but I like that you don’t have to wait for the mayo to soften.

Two slices of bread topped with preserves and shredded cheese on a cutting board.

3. Flip the slices over and spread them with the fruit preserves, if using. Then divide the shredded cheese over each slice of bread.

4. Put on oven gloves or mitts. Carefully remove the hot pan and set it on a cooling rack or another heat-safe surface. As you add the bread slices (cheese-side-up) you should hear a little sizzle when each one hits the pan.

cheese-topped bread slices on a small baking sheet inside a toaster oven.

5. Return the pan to the oven and cook until the bread is golden on the bottom and the cheese is melted and bubbly (but not browned), about 6 to 7 minutes.

Melted cheese bubbling on bread slices inside a toaster oven.

6. Carefully remove the hot pan from the oven and use a spatula to transfer the slices to your cutting board. Cover one cheesy piece with the fresh spinach or anything else you desire, top with the remaining slice, and dig in!

Grilled cheese sandwich split in half and pulled apart on a piece of white parchment paper.

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