How To Make A Giant Grilled Cheese

Giant grilled cheese sandwich recipe

The Spruce / Cara Cormack

Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 8 servings
Yield: 8 servings
Nutrition Facts (per serving)
538 Calories
28g Fat
50g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 538
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 53%
Cholesterol 52mg 17%
Sodium 1060mg 46%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 9%
Total Sugars 7g
Protein 21g
Vitamin C 0mg 0%
Calcium 676mg 52%
Iron 4mg 20%
Potassium 231mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A grilled cheese sandwich is a great, quick meal to make for one or two people, but any more than that and the ratio of pans to pots (or people not eating grilled cheese at the same time) can prove tricky. Enter: The giant grilled cheese, a delicious, easily customizable way to make this comforting staple for up to eight people.

Spreading mayonnaise on the outside of the bread will ensure a crisp, golden, not-too-greasy crust that's one of the signature features of an excellent grilled cheese. Unsliced white sandwich bread is the best option to use in this recipe, but any unsliced loaf can be "giant grilled cheese'd" with this technique. Plus, the leftover bread makes great breadcrumbs to use later.


Watch Now: Is This The Biggest, Cheesiest Grilled Cheese Ever?


  • 1 loaf unsliced white sandwich bread

  • 8 slices American cheese

  • 6 slices sharp cheddar cheese

  • 6 slices part-skim mozzarella cheese

  • 1/2 cup mayonnaise

Steps to Make It

  1. Gather the ingredients.

    Ingredients for giant grilled cheese
    The Spruce / Cara Cormack
  2. If your loaf is very large (i.e. Pullman) then slice off the top 2 inches to make the loaf more square than rectangular. If your loaf is average-sized, slice 1/2-inch to an inch off the top.

    Slice loaf
    The Spruce / Cara Cormack
  3. Slice the loaf in half lengthwise, Open the two halves like a book, so the interior of each half is facing you.

    Slice loaf in half
    The Spruce / Cara Cormack
  4. Place a baking sheet on the middle rack in the oven, and preheat to 350 F.

    Place a baking sheet on the middle rack of oven
    The Spruce / Cara Cormack
  5. Using a spoon, dig an indentation about 1/2-inch deep along the crust edges of each half, then remove a shallow layer of the bread's interior by gently pulling it out towards you with your fingers. This will give the cheese a small well to melt into. Reserve the scooped-out bread to make breadcrumbs.

    Scoop out inside of bread with a spoon
    The Spruce / Cara Cormack
  6. Cut a sheet of parchment paper that will fit both halves of the loaf and place it on your work surface. Flip both halves of the bread over so the exteriors are facing you.

    Bread on parchment paper with one slice flipped over
    The Spruce / Cara Cormack
  7. Generously spread the tops of the loaf halves (not the interior section with the scooped-out wells) with mayonnaise, then flip over once more and place both halves mayonnaise-side down on the parchment.

    Mayonnaise spread over bread loaves
    The Spruce / Cara Cormack
  8. Layer the cheese slices into the scooped-out wells in each half: American first, then cheddar, then mozzarella.

    Cheese slices layered on bread
    The Spruce / Cara Cormack
  9. Remove the baking sheet from the oven, then quickly transfer the halves from the parchment to the baking sheet, using a spatula if necessary.

    Bread and cheese on top of baking tray
    The Spruce / Cara Cormack
  10. Bake for 18-20 minutes, or until cheese on top of both halves is bubbly and browning.

    Browned cheese on top of bread
    The Spruce / Cara Cormack
  11. Remove the baking sheet from the oven, then carefully flip the top half of the bread onto the bottom to make a sandwich, and transfer the whole thing to a cooling rack. Let rest for 10 minutes.

    Loaf of bread cooling on rack
    The Spruce / Cara Cormack
  12. Make the first slice in the middle (and check out that cheesy pull), then let rest for another 5-10 minutes before slicing individual sandwiches out from the middle of each half of the giant grilled cheese. This will ensure even distribution of cheese within each slice.

    Giant grilled cheese
    The Spruce / Cara Cormack

Recipe Tip

These slices make excellent soup dippers — pair with classic tomato or your favorite creamy or chunky soup for a satisfying meal.


Feel free to substitute with your favorite cheeses — try pepper jack or habanero cheddar for a kick, or try spreading the interior of the loaf with caramelized onions and layering on Gruyere or Swiss for a giant take on French onion grilled cheese.