Mini Grilled Cheese Dippers Recipe

Introduction

Mini Grilled Cheese Dippers are the perfect bite-sized snack that combines crispy golden bread with gooey melted cheese. Paired with warm, creamy tomato soup, they make for a comforting and crowd-pleasing treat any time of day.

Ingredients

• 12 slices of sturdy white or sourdough bread
• 12 slices of sharp cheddar cheese
• 4 slices of provolone or Monterey Jack cheese
• 1/2 cup (1 stick) of unsalted butter, softened
• 1 quart of creamy tomato soup, for serving (optional)

Instructions

1. Step 1: Lay out all 12 slices of bread on a clean surface. Using a butter knife, spread softened butter evenly on one side of each slice, covering the entire surface to ensure a golden crust.
2. Step 2: Flip over 6 slices so the unbuttered side is facing up. On each, layer two slices of sharp cheddar cheese followed by a slice of provolone or Monterey Jack. Trim cheese if necessary to fit.
3. Step 3: Top each assembled slice with one of the remaining buttered slices, buttered side facing out, creating 6 sandwiches.
4. Step 4: Heat a large non-stick skillet over medium-low heat. Place 2 or 3 sandwiches in the skillet without overcrowding.
5. Step 5: Cook for 3-5 minutes on the first side until the bread is deep golden and crispy. Press gently with a spatula to help the cheese melt.
6. Step 6: Flip the sandwiches and cook for another 3-5 minutes until the other side is golden and the cheese is melted and gooey.
7. Step 7: Remove from skillet and let rest for 1-2 minutes to allow the cheese to set slightly.
8. Step 8: Using a serrated knife, trim off the crusts from each sandwich if desired. Then slice each sandwich into 3 or 4 equal-sized dippers.
9. Step 9: Serve the mini grilled cheese dippers immediately with warm creamy tomato soup for dipping.

Tips & Variations

• Use a combination of cheeses like mozzarella or fontina for extra meltiness and flavor.
• Try whole grain or rye bread for a different texture and taste.
• Cook over medium-low heat to avoid burning the bread before the cheese melts.
• For a crispy finish, press the sandwiches slightly with the spatula while grilling.

Storage

Store leftover grilled cheese dippers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in a toaster oven to restore crispiness. Avoid microwaving as it can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze grilled cheese dippers?

Yes, you can freeze them before slicing. Wrap each sandwich tightly in plastic wrap and freeze for up to 1 month. Reheat in a toaster oven or skillet directly from frozen.

What can I serve instead of tomato soup?

Try serving with a creamy ranch dip, marinara sauce, or a simple ketchup dip for variety.

Mini Grilled Cheese Dippers Recipe

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4.9 from 69 reviews

Mini Grilled Cheese Dippers are a fun and delicious twist on the classic grilled cheese sandwich. Made with sturdy white or sourdough bread layered with sharp cheddar and provolone or Monterey Jack cheese, these crispy, golden dippers offer gooey cheese pulls perfect for dipping into warm, creamy tomato soup. A perfect snack or appetizer that’s easy to prepare and irresistibly comforting.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 sandwiches, approximately 18-24 mini dippers 1x
• Category: Snack
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Sandwich Ingredients

• 12 slices of sturdy white or sourdough bread
• 12 slices of sharp cheddar cheese
• 4 slices of provolone or Monterey Jack cheese
• 1/2 cup (1 stick) unsalted butter, softened

For Serving

• 1 quart of creamy tomato soup, warmed (optional)

Instructions

1. Prepare the Bread: Lay out all 12 slices of bread on a clean work surface. Using a butter knife or spatula, generously spread the softened butter evenly on one side of each slice, covering right up to the edges to ensure a golden, crispy crust.
2. Assemble the Sandwiches: Flip over 6 buttered slices with the unbuttered side facing up. On each, place two slices of sharp cheddar cheese followed by a slice of provolone or Monterey Jack cheese, trimming if necessary to fit the bread.
3. Top the Sandwiches: Place the remaining 6 slices of bread on top of the cheese layers, buttered side facing out, forming 6 full sandwiches ready for grilling.
4. Grill the Sandwiches: Heat a large non-stick skillet or griddle over medium-low heat. Place 2 or 3 sandwiches at a time, ensuring there’s enough space and avoiding overcrowding.
5. Cook to Golden Perfection: Grill sandwiches for 3-5 minutes on the first side, pressing gently with a spatula to promote even browning and melting. Wait for a deep golden brown crust before flipping.
6. Flip and Finish: Carefully flip the sandwiches and grill for another 3-5 minutes, until the other side is equally golden and the cheese is melted and gooey.
7. Rest and Slice: Remove the sandwiches and rest on a cutting board for 1-2 minutes to let the cheese set slightly for neater slicing.
8. Create the Dippers: Trim the crusts off all four sides of each sandwich (optional for tenderness), then slice each sandwich vertically into 3 or 4 equal-sized sticks or dippers.
9. Serve Immediately: Arrange the mini grilled cheese dippers on a platter and serve with warm tomato soup for dipping. Enjoy while hot and crispy.

Notes

• Using sturdy bread like sourdough or brioche helps prevent sogginess during dipping.
• Softened butter spreads more easily and helps achieve an even, crispy crust.
• Adjust the heat to medium-low to avoid burning the bread before cheese melts.
• Trimming crusts is optional but creates a more tender, uniform dipper.
• Serve immediately for the best crispy texture and gooey cheese experience.
• Feel free to mix cheeses for different flavor profiles or add herbs for extra taste.

Keywords: Mini grilled cheese, grilled cheese dippers, cheese sticks, tomato soup dipping, snack recipe, comfort food, easy appetizer