5 Ingredients or Fewer

Slab Grilled Cheese

February  1, 2016
2 Ratings
Photo by Julie Gartland
  • Makes one 18 x 13-inch grilled cheese, enough for 8 to 10 sandwiches (or more, depending on size)
Author Notes

You're just one sheet pan, one piece of focaccia, and a whole lotta cheese away from this slab grilled cheese. We used cheddar because we like it's melt, but you can use other comparable cheeses. You can also make Saltie's Focaccia for this, or go store-bought in a pinch. One of the best things about this party showstopper is that you don't even need butter or oil to get it going—the focaccia provides the good stuff. —Food52

What You'll Need
  • 1 large piece of focaccia, one that will fit snugly on an 18x13-inch baking sheet
  • 1 1/2 pounds Cheddar, or comparable, cheese
  • Crumbled bacon, pesto, sun-dried tomatoes, or anything you'd put in a regular grilled cheese
  1. Preheat your oven to 375°F. Slice the focaccia so that you have two equal slabs.
  2. Sprinkle your preferred grated cheese for as little or as much coverage as you'd like between the slices of focaccia.
  3. Weigh the whole thing down with a heavy-bottomed pan—that's right, put a pan right on top of the focaccia—and bake at 375°F for about 8 minutes.
  4. Slice into 9 large sandwiches, or as small as you'd like to serve at a party.

See what other Food52ers are saying.

  • Heidi Vaught
    Heidi Vaught
  • TerryL
  • meganvt01
  • Donna Frescura
    Donna Frescura
  • Samantha Weiss Hills
    Samantha Weiss Hills

11 Reviews

Heidi V. February 1, 2017
Where can I get focaccia that size?
TerryL February 1, 2017
I made it, pretty simple. You can google the no knead bread.
Donna F. February 8, 2017
Us the salties focaccia recipe suggested from this site. I just made the bread this week. I accidentally put in one envelop ps yeast so had to double the recipe, but no regrets. I have focaccia in the freezer for last minute needs. It was such an easy unfussy recipe- just allow a couple days for the dough in the fridge- mix it chill it forget it. What's better than that?
TerryL February 15, 2016
You could use a panini, but I did this in a half sheet pan, filled up the whole thing. Weighed it down with a second sheet and cast iron pan. Super easy. No extra butter needed.
Shari Y. February 14, 2016
Could a panini type grill be used? Maybe it wouldn't be as large?
TerryL February 13, 2016
I made a focaccia from the no-knead book, with rosemary, used cheddar, racellete, and aged Gouda, a bit of mustard, and artichoke bruschetta spread. Turned out great! Weigh it down! Heat it through! Big chopped winter salad!
meganvt01 February 8, 2016
Made this for super bowl last night exactly as the recipe states. Amazing! Thought the kids would love it (they did) but the adults couldn't keep their hands off! So fun and easy too.
Jen February 6, 2016
Does the top get a crust like when you flip a traditional grilled cheese onto another pat of butter?
Samantha W. February 8, 2016
Yes! Because the focaccia has olive oil in it already, the whole thing gets a good crust while it bakes.
Meisenman February 4, 2016
You could also weigh it down with a second baking sheet for more even "pressage". Then again, why the need to weigh it down?
Samantha W. February 5, 2016
Totally true! It's a good way to help with an even bake across the whole sheet.