Sheet Pan 4 Cheese Italian Grilled Cheese

PREHEAT oven to 425°F. Place Reynolds Kitchens^® Unbleached Parchment Paper on a baking sheet.

COMBINE butter, mayonnaise and garlic powder in a small bowl; mix well.

SPREAD a thin coat of the butter mixture on 4 slices of bread. Place on prepared pan, buttered side down. Top all four with one slice each of mozzarella, provolone and fontina. Top each with remaining bread slices. Spread with remaining butter mixture. You may have some butter mixture left over depending on the size of your bread slices.

Bake 8 minutes. Remove pan from oven. Using a spatula, stack two of the sandwiches on top of the other two. Sprinkle the open side of the baking sheet with 1 1/2 tablespoons of the parmesan and flip the top two sandwiches over onto the parmesan. Repeat, placing the non-parmesan sandwiches on top of the other two. Sprinkle 1 1/2 tablespoons parmesan on the open side, flip and return the sandwiches to their spots. Sprinkle remaining parmesan on tops of sandwiches.

RETURN to oven and bake 5 to 7 minutes until golden and crispy.

The combination of stretchy and mild mozzarella, slightly sharp, gooey provolone, and creamy fontina is the perfect blend for an ooey, gooey, stretchy masterpiece with the added crunch of Parmesan. Add a schmear of pesto or some prosciutto or pepperoni for an all-Italian grilled cheese. 

Try one of these combos or make up your own! 

• The All-American- 3 slices of American cheese 
• The Brit- 2 slices of muenster cheese and 1 slice sharp cheddar with some grainy mustard 
• French- 3 slices of gruyere with a slice of ham tucked in and a bit of Dijon mustard 
• Brie and apple- slices of brie, thinly sliced tart apple and some honey mustard or raspberry jam 
• Cheddar Lover- 1 slice each sharp cheddar, white cheddar and American cheese 
• Spicy- 1 slice pepperjack, shredded Chihuahua, sliced pickled jalapenos or banana peppers