Oven Grilled Cheese For A Crowd Recipes

Steps:

• Put 1 baking sheet on the center rack of the oven and preheat to 350 degrees F.
• Slice 1/4-inch of the crust off the top and bottom of the loaf of bread. Split the loaf evenly in half, horizontally. Cut a piece of parchment paper large enough to accommodate both halves of bread and put both the top and the bottom on the parchment, cut-side up so the inside of the loaf is visible.
• Scoop about a 1/4-inch of the soft middle of the loaf out. Spread the mayonnaise evenly on the crustless top of each half, then flip them over so the mayonnaise-side is face down on the parchment.
• Evenly distribute the 3 cheeses between the 2 bread halves. Use the parchment to transfer your grilled cheese to the preheated baking sheet, using a spatula if the bread is sticking, then remove and discard the parchment. Bake until the crust is golden brown and crunchy and the cheese is melted, about 18 minutes. Remove from the oven and immediately sandwich the 2 halves with the cheese in the middle. Let rest about 10 minutes. Slice and serve while hot.

Steps:

• Preheat oven to 450°F.
• Lightly butter one side of each slice of bread.
• Place on a cookie sheet butter side down.
• Place your favorite brand of American sliced cheese (or any other kind you prefer).
• Place other piece of bread on top, butter side up.
• Bake for approximately 6 minutes.
• Take out of oven and flip.
• Bake additional 2-3 minutes until done.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese.
• Bake in preheated oven for 6 to 8 minutes. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.

Steps:

• Position oven racks to the upper-middle and lower-middle position; heat oven to 475°.
• Brush each side of the bread slices lightly with the melted butter and spread them out in a single layer over two baking sheets.
• Toast the bread in the oven to a light golden brown, 10-15 minutes, rotating the baking sheets from top to bottom halfway through the baking time.
• Assemble eight sandwiches, each filled with 1/2 cup of the shredded cheese, making sure that the more toasted-looking sides of the bread are facing outward.
• Lay the sandwiches on a baking sheet and press lightly on each of them.
• Cover the baking sheet tightly with foil and bake until the cheese is thoroughly melted, 5-10 minutes.
• Make ahead--the bread can be toasted, wrapped tightly with plastic wrap, and kept at room temperature for up to 24 hours in advance.

Steps:

• Position rimmed baking sheet on a rack in middle of oven and preheat to 450°F. Spread about 1 1/2 tsp. mayonnaise on one side of each slice of bread. Arrange 6 slices, mayo side down, on second inverted rimmed baking sheet. Mound 1/2 cup cheese in the center of each slice, season with salt and pepper, and top each with remaining bread slices, mayo side up.
• Using oven mitts, carefully remove preheated baking sheet from oven and place, rimmed side up, on top of sandwiches, then, holding both rimmed baking sheets together, return to oven. Bake until bread is browned and cheese is melted, about 15 minutes. Carefully remove baking sheets from oven and transfer sandwiches to a cutting board. Cut into pieces and serve.