Grilled cheese pull apart
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5 from 2 votes

Sheet Pan Grilled Cheese

Prep Time10 mins
Cook Time8 mins
Servings: 6

Ingredients

  • 1 large loaf artisan style bread or two medium loaves (enough to get 12 slices)
  • 2-3 tablespoons unsalted butter softened
  • 2 small apples such as gala, sliced thinly
  • ½ cup purchased candied pecans or walnuts, approximately broken into pieces if large
  • 2-3 tablespoons whole grain mustard
  • 6 ounces mild cheddar grated on the large holes of a box grater
  • 6 ounces gruyere cheese grated on the large holes of a box grater
  • ¾ teaspoon dried thyme
  • Honey for drizzling
  • ½ teaspoon kosher salt and lots of freshly cracked black pepper

Instructions

  • Preheat the oven to 450.
  • Slice the bread about ¾ inch thick into 12 equal slices. Butter one side of the bread slices and place 6, butter side down, on a rimmed sheet pan.
  • In a small bowl, mix the two cheeses with the thyme, kosher salt and several grinds of black pepper. Spread about ⅔ of the cheese evenly over the 6 bread slices, then top with the candied nuts. Next layer on a few slices of apple, and finally add the remaining cheese.
  • On the remaining 6 slices of bread, spread a layer of mustard onto the NON buttered side, and place mustard side DOWN onto the sandwiches. Place in the oven and bake for 3-4 minutes.
  • Remove from the oven and using a spatula, carefully flip the sandwiches over, pressing down slightly with the spatula. Return to the oven for another few minutes. If the bread isn’t crisping up, turn on the broiler to brown the sandwiches. Be careful as the bread can burn easily, especially if it is too close to the broiler. Watch it the whole time, and remove from the oven once it is the desired color.
  • Cut in half and serve immediately.

Notes

  • The amounts given for the ingredients are guidelines. You may not need all of the apples, the amount of nuts is approximate, as is the butter and mustard.
  • Slice the apples thinly so they aren’t too bulky in the sandwich.
  • You can make ahead, but don’t bake off, just assemble them on the sheet pan and refrigerate until ready to bake and immediately serve.