Your Next Party Needs This Giant Grilled Cheese Sandwich

Image for article titled Your Next Party Needs This Giant Grilled Cheese Sandwich

Photo: Allie Chanthorn Reinmann

In the category of reliable sandwiches, the grilled cheese reigns supreme. Simple in method, and an easy crowd pleaser, their only real drawback is they’re tough to make for an actual crowd. So I sought to develop a grilled cheese manufacturing method with all the benefits of the stove top variety, and the ability to scale. Further, I’m of the opinion that party food is better when it’s appetizer-sized—something you can stand with, and finish in a couple bites. My solution was to create one giant grilled cheese sandwich, completely made in the oven, and cut it into small bites. The results were cheesy sandwich perfection.

Done right, this method produced a thin, crispy, deeply toasted exterior and melty, flavorful interior, all without having to stand at the ready to squish and flip each sandwich one at a time. Making it will require all of the usual cheesy sandwich ingredients, multiplied by about eight. You’ll also need two sheet pans of the same, or nearly the same, size, and an oven-safe skillet or pot. I used soft, sliced wheat bread and took off just a smidge of the rounded edges so the slices could sit as flush as possible into the pan without losing too much bread. (To quickly shape up multiple slices at once, stack the pieces and use a serrated knife to trim them together.) Save trimmings for breadcrumbs or an impatient snack.

Lay the slices of bread on the sheet pan, puzzling together half-pieces until you’ve covered the entire surface. Using a pastry brush or pliable rubber spatula, slather the bread with a layer of softened, salted butter. No need to abide by any bread borders; treat the bread as if it’s one large piece.

Image for article titled Your Next Party Needs This Giant Grilled Cheese Sandwich

Photo: Allie Chanthorn Reinmann

Flip the slices over so the buttered-side is pressed against the metal of the baking pan. Layer the bread up with cheeses and seasonings as you wish. I used Boursin, cheddar, and black pepper, but feel free to sub in your tried and true favorites. Top the…

..

Read More