the easiest sheet pan grilled cheese

I know, I know, you’re looking at the title and asking how grilled cheese could possibly be any easier. And you’re right—it is easy, if you’re making it for a couple of people. But if you’re making it for a crowd or you don’t have time to stand there and watch it, this recipe is a lifesaver. There’s very little hands-on time and the paprika mayo, though optional, adds a little something extra. It also reheats very well, and works for meal prep plans if you’ve got a busy week ahead.

Why bake them in the oven?

• They turn out perfectly even, golden, and crunchy.
• No more worries about sandwiches falling apart or cheese falling out! By the time you flip them, the cheese is already melted. This method is especially ideal for sandwiches with slippery toppings like avocado, tomatoes, or greens.
• These reheat very well. Heat your oven up to 425 and bake for about 10 minutes, or until heated through and crispy.
• You don’t have to put mayonnaise on them, but it does give you that melty, Instagram-able cheese.

This is perfect for busy weeknights. Even if you’ve got kids or homework or other upcoming deadlines, you don’t have to sacrifice a good dinner. Now pop these in the oven and get to work. That homework isn’t going to do itself.

directions

1. Preheat oven to 425 F.
2. Mix the mayo, paprika, chives, lemon juice, and pinch each of salt and pepper. Taste, adjust seasoning, and set aside.
3. Butter one side of 6 pieces of bread with ½ tablespoon butter each and lay them on the sheet pan, butter side down. Spread a thin layer of paprika mayo on the bread. Top each with one slice of cheddar, swiss, and muenster.
4. Butter the remaining 6 slices of bread and spread another thin layer of mayo on the other side. Set them on top of the cheese, butter-side up
5. Bake for 6 minutes.
6. Flip and return to the oven for 3 minutes.
7. Let cool 5 minutes before serving.