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.

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PREP20 min
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Cooking35 min
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Ready in55 min

Ingredients

Instructions

  1. Step
    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.​
  2. Step
    Preheat oven to 450 F (232 C). Line a baking sheet with parchment paper; set aside.
  3. Step
    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.
  4. Step
    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.

Notes

Nutritional info per serving:

1 Sandwich

Calories 670
Fat 43 g
Saturated Fat 22 g
Trans Fat 1 g
Cholesterol 105 mg
Sodium 1100 mg
Carbohydrates  48 g
Fibre 3 g
Surgars 8 g
Protein  22 g

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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.

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