Best 7 Mini Grilled Cheese Recipes

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**Mini Grilled Cheese Sandwiches: A Delightful Treat for All Occasions**

Indulge in the classic comfort food experience with our collection of mini grilled cheese sandwich recipes. These bite-sized delights are perfect for parties, quick meals, or a nostalgic snack. With variations ranging from classic cheddar to unique combinations like bacon and avocado, there's a grilled cheese sandwich for every palate. Our recipes are easy to follow and use simple, pantry-staple ingredients, making them accessible to home cooks of all skill levels. Discover the perfect balance of crispy, buttery bread and melted, gooey cheese in every bite. Whether you prefer a traditional approach or want to explore creative flavor combinations, our mini grilled cheese sandwiches are sure to satisfy your cravings.

Here are our top 7 tried and tested recipes!

MINI GRILLED CHEESE



Mini Grilled Cheese image

If you're looking for a fantastic make-ahead snack, try these miniature grilled cheese sandwiches. They're nice to have in the freezer for lunch with soup or a salad. My family loves to nibble on them anytime. -Anita Curtis, Camarillo, California

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 30m

Yield 8 dozen.

Number Of Ingredients 7

1 cup butter, softened
2 jars (5 ounces each) sharp American cheese spread, softened
1 large egg
1 can (4 ounces) chopped green chiles, drained
1/4 cup salsa
2 cups shredded cheddar cheese
2 loaves (1-1/2 pounds each) thinly sliced sandwich bread, crusts removed

Steps:

  • Preheat oven to 350°. Cream butter, cheese spread and egg until smooth. Stir in chiles, salsa and cheddar cheese. Spread about 1 tablespoon cheese mixture on each slice of 1 loaf of bread. , Top with remaining bread; spread with more cheese mixture. Cut each sandwich into 4 squares or triangles; place on a baking sheet lined with parchment. Bake until cheese is melted, 10-15 minutes. , Freeze option: Place cooled appetizers on a baking sheet. Freeze for 1 hour. Remove from the baking sheet and store in an airtight container in the freezer until needed. To bake frozen, place on a greased baking sheet. Bake at 350° for 15 to 20 minutes or until bubbly and browned.

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 168mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

GRILLED CHEESE AND BACON MINI MEATLOAVES



Grilled Cheese and Bacon Mini Meatloaves image

Love meatloaf? Make it on the grill for a summertime treat!

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 8

1 lb extra-lean (at least 90%) ground beef
1/4 cup Progresso™ plain bread crumbs
3 tablespoons ketchup
1 teaspoon onion salt
1/2 teaspoon pepper
1 egg
1/2 cup shredded Cheddar cheese (2 oz)
4 slices center-cut bacon (about 3 1/2 oz), cut crosswise in half

Steps:

  • Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
  • Meanwhile, in large bowl, mix all ingredients except bacon. On work surface, pat mixture into 7-inch square. Cut into 4 (3 1/2-inch) squares. Top each square with 2 half-slices bacon; attach with toothpicks.
  • Carefully spray grill rack with cooking spray. Place patties on unheated side of two-burner gas grill or over drip pan on charcoal grill (medium heat). (If using one-burner gas grill, cook over low heat.) Cover grill; cook 20 to 25 minutes or until slightly pink in center.
  • Using spatula, turn patties over. Cover grill; cook 5 to 8 minutes longer or until meat thermometer inserted in center of patties reads 160°F and bacon is crisp. Remove toothpicks before serving.

Nutrition Facts : Calories 320, Carbohydrate 9 g, Cholesterol 140 mg, Fiber 0 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 1/2 g

CREAMY TOMATO BASIL SOUP WITH MINI GRILLED CHEESE SANDWICHES



Creamy Tomato Basil Soup with Mini Grilled Cheese Sandwiches image

You'll love the rich creaminess of this delicious soup with Greek yogurt!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 40m

Yield 9

Number Of Ingredients 14

1/4 cup olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 container (5.3 oz) Liberté® Greek plain yogurt
1/4 cup grated Parmesan cheese (1 oz)
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine, softened
6 slices (1/2 inch thick) whole-grain bread
3 slices (1 oz each) Cheddar cheese, cut in half
1 tablespoon chopped fresh basil leaves
9 (4-inch) wooden skewers

Steps:

  • In 4-quart saucepan, heat oil, onion and garlic over medium-low heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
  • Add tomatoes; heat to boiling. Reduce heat; simmer 30 minutes, stirring occasionally. Remove from heat; add yogurt, Parmesan cheese, 2 tablespoons basil leaves, the salt and pepper. In blender, place soup mixture. Cover; puree until smooth.
  • Spread butter on 1 side of each bread slice. Arrange 3 slices bread, buttered side down, on work surface, and place 2 slices cheese and 1 teaspoon of the basil leaves on each bread slice. Top with remaining 3 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 3 sandwiches at a time over medium heat, turning once, until golden brown and cheese just melts. Cut each sandwich into 6 squares. Place 2 sandwich squares onto each skewer.
  • To serve, spoon soup into small cups; place sandwich skewer on top of cup.

Nutrition Facts : Calories 220, Carbohydrate 14 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 2 g, TransFat 0 g

MINI SANDWICH BUFFET: MINI GRILLED CHEESE AND TOMATO, MINI RACHAEL'S AND MINI SPICY PATTY MELTS



Mini Sandwich Buffet: Mini Grilled Cheese and Tomato, Mini Rachael's and Mini Spicy Patty Melts image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons vegetable oil
4 tablespoons butter, cut into pieces
16 slices mini rye bread
1/2 cup sweet red pepper relish
1 pound smoked turkey, thinly sliced
1 pound sauerkraut rinsed and drained
1/3 pound sliced sharp cheddar
16 slices mini pumpernickel bread
1/4 pound thinly sliced Swiss cheese
2 plum tomatoes, sliced
Salt and pepper
2 tablespoons chopped chives or 2 scallions, chopped
1 pound ground sirloin
2 teaspoons Worcestershire sauce, several drops
1/2 small onion, finely chopped
1 teaspoon steak seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper
1 tablespoon vegetable oil, 1 turn of the pan
16 slices mini rye bread
1/4 pound thinly sliced Swiss cheese
Mini pickles, mini pretzels
Retro candies such as Dots, Good n Plenty, Whoppers, etc.
Chess Men butter cookies (recommended: Pepperidge Farm brand)

Steps:

  • Preheat oven to warm, 250 degrees F.
  • Preheat large griddle or large nonstick skillet over medium heat.
  • To a small pot over medium low heat add 2 tablespoons vegetable oil, eyeball it. To warm oil, add butter and melt it into the oil. Keep a pastry brush on a spoon rest or small plate on hand.
  • Lay out 8 slices of rye bread. Dot bread with teaspoonfuls of red pepper relish. Top with even amounts of smoked turkey, sauerkraut and thinly sliced cheese. Top cheese with remaining slices of bread. Brush griddle or skillet with oil and butter mixture. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer sandwiches to cookie sheet and place in oven to keep warm. Wipe off griddle or skillet.
  • Lay out 8 slices of mini pumpernickel bread. Cut sliced Swiss cheese into pieces that will fit bread. Layer cheese and sliced tomatoes on bread. Season with salt, pepper, chives and place another layer of cheese on tomatoes. Top sandwiches with another slice of bread. Brush griddle or skillet liberally with oil and butter. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer grilled cheese and tomato sandwiches to warm oven. Wipe griddle or skillet clean.
  • Mix beef, Worcestershire, onion and seasoning or salt and pepper. Form 8 small patties. Raise heat to medium high. Fry patties in 1 tablespoon vegetable oil on griddle or skillet 2 or 3 minutes on each side. Place patties on rye bread bottoms and wipe griddle or skillet clean. Top patties with cheese and another slice of bread. Reduce heat on griddle or skillet back to medium and brush with oil and butter. Grill sandwiches 2 or 3 minutes on each side until toasted.
  • Remove mini Rachael's and grilled cheese and tomato sandwiches from the warm oven. Pass trays of sandwiches with mini pickles, mini pretzels. Mini candies and cookies treat your sweet tooth.

MINI PUMPERNICKEL GRILLED-CHEESE AND PICKLE SANDWICHES



Mini Pumpernickel Grilled-Cheese and Pickle Sandwiches image

From the Netherlands, these sound scrumptious, either for lunch or as appetizers. They may need more cooking time. Note: To cook large batches for a party, assemble the sandwiches a few hours before cooking and chill them on a baking sheet, wrapped in plastic wrap. Before serving, brush melted butter onto the outsides of the sandwiches and broil on a baking sheet, turning once. From Sunset magazine, May 2007. Posted for ZWT 2010.

Provided by Scoutie

Categories     Lunch/Snacks

Time 21m

Yield 12 sandwiches, 4-6 serving(s)

Number Of Ingredients 5

24 slices cocktail-size pumpernickel bread
4 ounces aged gouda cheese, sliced thin (such as Winchester Sharp)
2 dill pickles, sliced thin or 2 about 1 cup dill pickle slices, blotted dry with paper towels
1/8 lb thin-sliced smoked ham, cut to fit on pumpernickel slices
3 tablespoons unsalted butter

Steps:

  • On each of 12 slices of bread, arrange a layer of gouda slices, cover with a layer of pickle slices, and top with a slice of ham.
  • Top ham with another slice or two of cheese and cover with a piece of bread.
  • Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides.
  • Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side.
  • Cut sandwiches in half diagonally and serve immediately.

MINI ITALIAN GRILLED CHEESE SANDWICHES



Mini Italian Grilled Cheese Sandwiches image

Looking to switch up the flavors in your grilled cheese sandwich? Give this recipe a try. The Italian cheeses (mozzarella and Parmesan) along with the crisp pancetta give this sandwich an Italian flair. Roasted bell peppers add a pop of flavor and are a nice surprise. Perfect alongside a bowl of tomato basil soup. These mini...

Provided by Jennifer Bass

Categories     Cheese Appetizers

Time 15m

Number Of Ingredients 6

8 slice small sandwich or cocktail bread
2 slice pancetta, sliced in half
2 slice deli-style mozzarella cheese, halved
8 Tbsp grated Parmesan cheese, divided
2 roasted red bell peppers from jar, sliced and patted dry
butter

Steps:

  • 1. In a small skillet, cook pancetta until crisp. Drain on a paper-towel-lined plate; set aside.
  • 2. Heat medium-sized skillet on medium-high heat. While skillet is heating, assemble sandwiches. Place one slice of mozzarella cheese on bread heel.
  • 3. Top with pancetta, 2 Tbsp Parmesan cheese (per sandwich).
  • 4. Then place the sliced roasted red peppers.
  • 5. Place other half of bread slice on top. Butter the tops of the sandwiches.
  • 6. Melt 2 tablespoons of butter in the skillet.
  • 7. Place sandwiches in the skillet with buttered tops facing up.
  • 8. Let cook for 2 minutes and carefully flip sandwiches over.
  • 9. Press down to flatten slightly. Cook for about 2 more minutes or until bread is lightly browned. Serve warm. Makes 2 servings (2 sandwiches each)

MINI PUMPERNICKEL GRILLED-CHEESE AND PICKLE SANDWICHES



MINI PUMPERNICKEL GRILLED-CHEESE AND PICKLE SANDWICHES image

Categories     Sandwich     Cheese     Appetizer     Fry     Quick & Easy

Yield 12 mini sandwhiches

Number Of Ingredients 5

24 slices cocktail-size pumpernickel bread
4 oz. aged gouda cheese, sliced thin
2 dill pickles, sliced thin or about 1 cup dill pickle slices, blotted dry with paper towels
1/8 lb thin-sliced smoked ham, cut to fit on pumpernickel slices
3 Tablespoons butter

Steps:

  • On each of 12 slices of bread, arrange a layer of gouda slices, cover with a layer of pickle slices, and top with a slice of ham. Top ham with another slice or two of cheese and cover with a piece of bread. Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides. Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side. Cut sandwiches in half diagonally and serve immediately.

Tips:

  • Use high quality ingredients for the best flavor. Use freshly shredded cheese, thick-sliced bread, and unsalted butter for the best results.
  • Don't overcrowd the pan. Cook the grilled cheese sandwiches in batches if necessary to avoid overcrowding the pan and ensure even cooking.
  • Cook the sandwiches over medium heat. This will help the bread to toast evenly and the cheese to melt smoothly without burning.
  • Flip the sandwiches halfway through cooking. This will ensure that both sides of the sandwiches are evenly toasted and the cheese is melted all the way through.
  • Serve the grilled cheese sandwiches immediately. This is when they are at their best, with crispy bread and melted cheese.

Conclusion:

Mini grilled cheese sandwiches are a quick and easy snack or meal that can be enjoyed by people of all ages. They are perfect for a party appetizer, a quick lunch, or a midnight snack. With a few simple ingredients and a little bit of time, you can make delicious mini grilled cheese sandwiches at home.

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