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 icon
PREP 20 min
Cook icon
COOK 35 min

Ingredients

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WATCH HOW TO MAKE IT

Instructions

Step 1

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.​

Step 2

Preheat oven to 450 F (232 C). Line a baking sheet with parchment paper; set aside.

Step 3

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.

Step 4

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.

Cook’s Tip

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.

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