Double Cheese and Caramelized Onion Sheetpan Sandwiches

These make-ahead sheetpan sandwiches are a fast and easy way to feed a crowd. Set them aside and pop them in the oven whenever you’re ready to get the party started. Level them up with a dense Belgian or artisan loaf for a wonderful crust and crunch or try with a rye or sourdough bread for great flavour.

prep time: 20 min
cook time: 35 min
serves: 4

WHAT YOU NEED

2 tbsp (30 mL) butter
1 large onion, thinly sliced
1/2 tsp (2 mL) dried thyme leaves
1/4 tsp (1 mL) salt
8 slices bakery bread (about 1/2 inch/1 cm) thick

3 tbsp (45 mL) butter, softened
3 tbsp (45 mL) basil or sundried tomato pesto
1 brie round, sliced (175 g)
1 cup (250 mL) shredded Appenzeller style cheese, such as Wildwood by Stonetown Artisan Cheese

Double Cheese and Caramelized Onion Sheetpan Sandwiches

A sheetpan with a double cheese and carmelized onion sandwich, cut in half, with cheese pouring out

INSTRUCTIONS

Print Recipe

In a large skillet over medium heat, melt butter. Add onion, thyme and salt; cook, stirring often for about 20 minutes or until onion is very soft and golden brown. Set aside.
Preheat oven to 450 F (232 C). Line a baking sheet with parchment paper; set aside.
Spread butter on 1 side of each slice of bread. Press some of the Appenzeller cheese to 4 of the buttered sides and place cheese side down on prepared pan. Spread pesto on those 4 slices of bread. Top with onions and brie cheese. Top each with remaining bread slices, butter side up. Sprinkle with remaining Appenzeller and press sandwiches down slightly.
Bake for 8 minutes and remove from oven. Using a flat spatula, flip sandwiches carefully and press down again slightly. Return to oven for about 5 minutes or until golden brown and cheese is melted. Let cool slightly before serving.

Mix it Up! Quesadilla Variation: Substitute 8 flour tortillas (7 inch/17.5 cm diameter) for sliced bread and reduce cooking time to 3 minutes per side or until golden.