Think of your favorite grilled cheese sandwich, then imagine it baked into a golden, shareable pie with a crisp top, gooey center, and buttery edges. This Grilled Cheese Sandwich Pie keeps everything you love about the original and makes it perfect for family dinners, potlucks, or an easy weekend meal. It’s simple, satisfying, and endlessly customizable.
Serve it with tomato soup or a bright salad, and you’ve got comfort food that feels a little special without extra fuss.
What Makes This Recipe So Good
- Comforting and familiar: It tastes like a classic grilled cheese, but the pie format makes it feel fresh and fun.
- Easy to scale: Bake it in a standard pie dish for four, or double the recipe in a 9×13 pan for a crowd.
- Perfect texture: Buttery, crisp top with a melting, cheesy center—like the best bite of grilled cheese in every slice.
- Flexible ingredients: Use your favorite cheeses, bread, and add-ins without changing the method.
- Minimal hands-on time: Most of the magic happens in the oven while you set the table.
Ingredients
- 8 slices sturdy bread (sourdough, country white, or whole wheat)
- 3 tablespoons unsalted butter, melted, plus more for greasing
- 2 cups shredded cheese, divided (a mix of sharp cheddar and mozzarella works well)
- 1/2 cup grated Parmesan, divided
- 3 large eggs
- 1 1/4 cups whole milk (or 1 cup milk + 1/4 cup cream for extra richness)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional add-ins: 1/2 cup finely chopped scallions, crispy bacon bits, thin tomato slices, or a pinch of red pepper flakes
How to Make It
- Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9-inch pie dish with butter. If your bread is very soft, lightly toast it first so it holds up in the custard.
- Cube the bread: Cut the bread into 1-inch cubes.
Toss the cubes with the melted butter in a large bowl until evenly coated.
- Make the custard: In a medium bowl, whisk together the eggs, milk, Dijon, garlic powder, onion powder, salt, and pepper until smooth.
- Layer the pie: Scatter half the bread cubes into the pie dish. Sprinkle with half the shredded cheese and half the Parmesan. Add any optional mix-ins now.
- Add the rest: Top with the remaining bread cubes and most of the remaining shredded cheese, reserving a small handful for the top.
Pour the custard evenly over everything, pressing down lightly so the bread absorbs the liquid.
- Finish with cheese: Sprinkle the reserved shredded cheese and remaining Parmesan over the top for a crisp, golden crust.
- Rest and bake: Let the pie sit for 10 minutes to soak. Bake for 28–35 minutes, until the top is deeply golden and the center is set but still a little jiggly.
- Cool and slice: Let the pie cool for 10 minutes. Slice into wedges and serve warm.
A drizzle of hot honey or a spoonful of tomato jam is great here.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm slices in a 350°F (175°C) oven for 10–12 minutes, or air fry at 325°F (165°C) for 6–8 minutes until crisp and hot. Microwave only if you must; it softens the crust.
- Freezer: Wrap slices tightly and freeze for up to 2 months. Reheat from frozen in a 350°F oven for 20–25 minutes.
Benefits of This Recipe
- Family-friendly: Kids love the familiar flavors, and adults appreciate the upgraded texture and presentation.
- Budget-conscious: Uses pantry staples, and you can make it with leftover bread and cheese odds and ends.
- Make-ahead friendly: Assemble earlier in the day, refrigerate, and bake when ready to eat.
- Balanced richness: The egg-and-milk custard makes it satisfying without being heavy, especially when served with salad or soup.
Pitfalls to Watch Out For
- Soggy texture: Oversoaking or using ultra-soft bread can make the center mushy.
Lightly toast very soft bread and let the pie rest only 10 minutes before baking.
- Greasy top: Too much high-fat cheese can pool. Use a blend and include Parmesan for a crisp finish.
- Undercooked center: If the top is browning too fast but the middle is jiggly, tent with foil and bake an extra 5–10 minutes.
- Over-salting: Remember cheese and Parmesan are salty. Taste your custard before adding more salt.
Variations You Can Try
- Tomato Basil: Add thin tomato slices between layers and a handful of chopped fresh basil on top after baking.
- Caramelized Onion and Gruyère: Swap cheddar for Gruyère and layer in sweet caramelized onions for a French onion soup vibe.
- Jalapeño Popper: Mix in diced pickled jalapeños and small dollops of softened cream cheese, then finish with pepper jack.
- Bacon and Scallion: Fold in crispy bacon bits and sliced scallions for a savory punch.
- Mushroom and Spinach: Sauté sliced mushrooms and spinach until dry, cool, and add between layers.
- Sourdough Everything: Use everything-seasoned sourdough and sprinkle extra seasoning on top before baking.
- Gluten-Free: Use your favorite sturdy gluten-free bread and check labels on mustard and spices.
FAQ
Can I make this ahead?
Yes.
Assemble the pie up to 12 hours in advance, cover, and refrigerate. Add 5–10 minutes to the bake time if it goes into the oven cold.
What cheese melts best?
A blend is ideal. Use a flavorful cheese like sharp cheddar and a melty cheese like mozzarella or Monterey Jack.
A little Parmesan or Pecorino on top gives a crisp, savory finish.
Do I need to toast the bread first?
Not always. If your bread is sturdy and a day old, skip it. If it’s very soft or fresh, lightly toast to prevent a soggy center.
Can I use non-dairy milk and cheese?
You can.
Choose unsweetened, plain non-dairy milk and a meltable plant-based cheese. Add a tablespoon of nutritional yeast for extra savory flavor.
What should I serve with it?
Tomato soup is classic. A simple green salad with lemony dressing or roasted broccoli also balances the richness.
How do I keep the top from over-browning?
If it browns too quickly, loosely tent with foil during the last 10 minutes.
Bake until the center is set and the edges are crisp.
Can I bake this in a different pan?
Yes. A 9-inch square pan works well. For a 9×13 pan, double the ingredients and bake 35–45 minutes.
Wrapping Up
Grilled Cheese Sandwich Pie turns a nostalgic favorite into an easy, shareable dish that fits weeknights, brunch, and everything in between.
It’s flexible, budget-friendly, and delivers that perfect mix of crisp edges and gooey center in every slice. Keep the base recipe on hand, then try a few variations to make it your own. Serve it hot, pass the soup, and enjoy the kind of cozy meal that brings everyone to the table.
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