BY RICK MARTINEZ
Sandwiching food between two baking sheets in the oven gives you twice as much heated surface area for quicker and more even browning, not to mention a tidier shape. We use this technique to make:
Grilled Cheese or Pressed Sandwiches
Butter both sides of the sandwich and press between two preheated sheets. (Take our best ever grilled cheese recipe and whip out the sheet pans in place of the skillet. This way you can make a million--okay, 6--at one time.)
Shave vegetable strips on a mandoline; season with salt and pepper and a drizzle of olive oil.
Baking squares between sheets gives puff a firmer structure that will hold without shattering. (This D.I.Y. Apple Mille-Feuille uses this technique, so grab some apples, some puff, and get to it.)
Toast for a Crowd
This technique magically prevents toast from drying out in the oven. (Next party, make these pimiento cheese toasts and impress everyone with your bread mastery.)
For those who like it thin, flat, and super crispy. (This chicory-apple salad says to fry the prosciutto, but--sandwich it. We dare you.)
Hooked on the sheet? Here are 14 dinner (and dessert) ideas that can all be done on one pan.
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