32 Reviews of Grilled Cheese Sandwiches for Many

From: LonghornMama

On Nov 22, 2005

This is a great way to make sandwiches for a crowd,and especially useful for thicker breads or sandwiches with additional toppings. The bread gets toasted all of the way through, not soft on the inside like with the pan grilled method. Before the flip, these will look underdone and that's OK, they'll still toast completely on both sides. We enjoyed them! Thanks for a great tip!

From: LEEZAH4

On Jan 21, 2006

Fantastic, shocking how a different cooking technique changed the texture and flavor of the sandwich. Crunchy out side/soft cheesey inside. For my DS's I went with american, and I always use 2 slices of cheese per sandwich, also added julienned sliced deli ham(by cutting the ham in strips I don't have to worry that they will take a bite and have a whole slice of ham slide out of the hot cheese and scald their chins-has happened too many times before). For my DH and I used 1 slice of american, julienned ham and a slice of Jarlsberg. Yummy. Served pickled green tomatoes and red tomatoes w/s&p on the side.

From: CallMeBubbles, Dahling

On Feb 10, 2006

I like to lighten up the food I cook, so I used Pam instead of butter. While this works perfectly for grilled cheese sandwiches made on my Foreman grill, it made these sandwiches made in the oven WAY crunchy! My daughter loved it this way. Great idea to make them in the oven. Oh, I also add a touch of mayonaisse to the sandwich.

From: foodie1

On Aug 18, 2005

This is the ONLY way I will eat a grilled cheese sandwich! The only difference is that I bake mine in a 350 oven for about 15 min and I do not flip.

From: Marsha D.

On Aug 8, 2005

Great idea! I was browsing the reviews and came across this one and noticed the different way of a grilled cheese. I gave it a try just for myself this morning and I love it!!! The texture of the bread is crunchy and it browns alot better than a skillet. I recommend using a thick slice of cheese or two american sliced. I also added mayonnaise inside the bread slices,only on one side though. This is great!and I know I will be making this many of times. Its a new way ! THank you so much for sharing this great idea!

From: Junebug

On Oct 2, 2005

This is a perfect method for fixing a grilled cheese sandwich. I used french bread with muenster and american cheeses and topped with thin slices of tomato. I baked mine in a preheated 350 oven for 8 minutes. I turned it and baked about another 5 minues. A delicious and crisp result. Thank you for sharing your recipe Chef Sunshine!

From: Sandylee

On Oct 5, 2005

The oven is the only way for a truly GREAT toasted sandwich....it is just super fast and results in a crispy toasted sandwich. BUT...I use the broil setting on the oven...couple of minutes on each side...just keep an eye on it as it toasts fast....and the cheese is completely melted. Don't just use the method for cheese sandwiches though...any sandwich is toastable and so much better for it. This is the way it has always been done in our family...but there are a few that prefer the skillet method...but not me.

From: acerast

On Jan 18, 2006

I first made toasted cheese in this way when I helped cook lunch at our Lutheran elementary school. I butter only the outsides of the bread and add more than one slice of cheese (the cheesier the better). I have also made variations of this sandwich with adding ham or salami to the american cheese, and with mozzarella alone or with pepperoni (the kids like to dip this in pizza sauce). A great recipe for busy families and kids learning to cook! Thanks!

From: Michelle Berteig

On Sep 2, 2005

I tried this last night and it worked great! I used bread straight out of the freezer and baked the sandwiches for about 13 minutes at 450 degrees. We really liked the crispy, crunchy outside and the thoroughly melted cheese on the inside. I liked it because it was easy any required very little attention. Will definitely make again!

From: Terri Newell

On Mar 5, 2004

I've always made my "grilled" cheese sandwiches this way - much less fat involved, and faster when making several at once. My son likes to spread a little spaghetti or pizza sauce on his before adding the cheese - makes a nice mock pizza.