Do you ever see those recipes on facebook or instagram that just look so perfect you have to try them? Or maybe they seem so so simple that it’s a no brainer. I’ve tried more than one that just didn’t live up to all the hype, BUT this isn’t one of them! Donna’s recipe for baked grilled cheese sandwiches has the same golden, crispy crust and gooey melted center you’ve always known and loved, but you can cook a HUGE batch for a crowd all at once in under 30 minutes total WITH THE ADDED BONUS OF NOT BEING TOO GREASY! I did adapt the flavoring to our likes, but the process is pretty much the same.
Adapted from the Slow Roasted Italian Yield: 12 Sandwiches
BAKED GRILLED CHEESES
24 slices of thick sliced bread (Texas toast or a thick sourdough are perfect)
1 cup FRESH FINELY grated Parmesan cheese
12 thick slices Baby Swiss cheese
12 thick slices mild cheddar cheese
12 slices Havarti cheese
12 slices beefsteak tomato
12 slices bacon, halved and cooked crisp
1/2 + cup unsalted butter, room temperature
Tomato soup for dipping
Preheat oven to 450°.
- Generously butter a slice of bread.
- Sprinkle a tablespoon of Parmesan cheese evenly over the butter and press cheese gently into the buttered surface. Place it face down on your baking sheet.
- Place a slice of Baby Swiss cheese on each slice of bread followed by a slice of Havarti, a slice of tomato, 2 bacon slices and then a slice of cheddar.
- Place a slice of buttered bread on top.
- Sprinkle a tablespoon of Parmesan cheese evenly over the butter and press cheese gently into the buttered surface. Set aside and repeat until you have enough sandwiches for your crowd.
- Bake 5 minutes until tops are golden and crusty. Watch carefully to make sure sandwiches don’t get too brown.
- Flip sandwiches and bake another 5 minutes until second side is golden and crusty and centers are melted.
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