When you have a lot of toasted sandwiched to make it can take ages to do them one at a time. This way they are all ready at once.
Okay, I felt silly looking at a recipe for grilled cheese sandwiches, but I am glad I did. I also felt silly on how long it took me to get this right, LOL. I did not know that the sandwich would cook on the bottom first. So, the first time I cooked them, I kept waiting for the top to turn golden brown, so the bottom burnt. The second time I flipped them when the bottom was cooked, and cooked the other side for the same amount of time. So, the bottom burned. The third time was a charm :-) I flipped when the bottom was done and checked the sandwiches after 2-3 additional minutes. Perfect!! The total cooking time is 6-8 minutes. If you cook the total time that the recipe says, you might end up with burned bread as I did. These are great. Can make many many at a time and they are not greasy. So, I am slow at learning, but these are great!! Thanks for the recipe!! I will repeat many times!!! - 19 Jun 2007 (Review from Allrecipes USA and Canada)
In my family, we've been making grilled cheese sandwiches in the oven for as long as I can remember. I had never had them any other way until high school. We don't bake them as in this recipe, though -- we put them under the broiler. If you do it this way, however, watch them closely because they cook _fast_. Some tips: Where there is butter, the bread will take longer to cook. This means, for best results, put the most butter around the crust and little to none in the middle. Done that way, the crust won't burn before the sandwich is ready. Also, if using a thick slice of cheese, or a pair of american singles, you might want to melt the cheese with the sandwich open-faced before closing it, buttering and baking/broiling as indicated. I find that the cheese sometimes doesn't get melted completely otherwise. I have had grilled cheese sandwiches made the "traditional" way many times, though I grew up on them this way. To me, there is no comparison; the oven gives a nice, crispy texture that I have been unable to duplicate any other way. - 02 Jan 2003 (Review from Allrecipes USA and Canada)
this is a great idea! And a tip for anyone who is left with soggy-bottom bread: elevate the sandwich OFF of the baking sheet. Slip you sandwich onto a cooling rack,and put the rack on the baking sheet. PRESTO! total-surface ventillation. thanks, michelle :-) - 10 Jan 2005 (Review from Allrecipes USA and Canada)