Grilled Cheese Sandwiches

Bon Appetit October 2012

The secret to making grill cheese for a crowd? Turn on the oven (or use the outdoor grill). Encourage guests to customize their sandwiches with the cheeses, breads and fixing you have set out. Then simply pop them on a baking sheet or grill and cook.

5 from 2 votes

Print Recipe

Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Servings 8

Ingredients

3/4 cup unsalted butter, room temperature 1 1/2 sticks
16 1/4" thick slices assorted bread
1 1/2 lb. Assorted cheeses coarsely grated
Assorted fixings (meat, spreads, etc.)
Kosher Salt, freshly ground pepper

Instructions

Arrange racks in upper and lower thirds of oven; preheat to 350 degrees. Set a wire rack inside each of 2 foil-lined rimmed baking sheets. Butter 1 side of each bread slice with about 1/2 TBSP butter.
Heat a medium skillet over medium heat until very hot, at least 2 minutes. Melt 1/2 Tbsp butter in skillet. Add 2 slices of bread, buttered side down, cook, pressing down often with a spatula to ensure even basting and rotating pan frequently, until bread is evenly golden brown, 3-4 minutes. (Do not rush or increase heat, or your bread will burn before it can evenly toast).
Transfer bread slices, toasted side down to prepared wire racks (this will keep bread crunchy). Repeat with remaining bread and butter, wiping out skillet between batches. (If all the bread doesn't fit on the racks, you may need to bake sandwiches in two batches).DO AHEAD: Bread can be toasted 1 hour ahead; let stand at room temperature.
Garnish untoasted side of each slice of bread with fixings, then top each slice with a small handful of cheese (about 1 1/2 oz.), scattering evenly. Season with salt and pepper (do not skip this steps; it really elevates the flavors in the sandwich).
Bake bread slices, rotation baking sheets halfway through, until cheese is thorougly melted, 10-12 minutes (begin checking after 8 minutes, some cheese melt faster than others). Working in batches, firmly press 2 cheese-topped sides of sandwiches together. Let rest for 1-2 minutes. Slice in half or into quarters. Serve hot or warm.

Notes

We grilled the sandwiches on an outdoor grill, not in the oven. Either works fine. Fixings can be: sliced ham, prosciutto, bacon, smoked brisket. Cheeses suggestions: cheddar, Swiss, Havarti, pepper Jack, gouda. Spreads: fig jam, sour cherry jam, chutney, cranberry sauce, whole grain mustard, Grey Poupon. Other: thinly sliced apples, sauerkraut. Get creative!