Mini Grilled Cheese Dippers Recipe

Introduction

Mini Grilled Cheese Dippers are the ultimate comfort snack, combining crispy golden bread with gooey melted cheese in perfect bite-sized sticks. Paired with warm tomato soup, they make an irresistible treat for 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) unsalted butter, softened
• 1 quart creamy tomato soup, for serving (optional)

Instructions

1. Step 1: Lay out all 12 slices of bread on a clean surface. Spread the softened butter evenly on one side of each slice, covering the entire surface up to the edges.
2. Step 2: Flip over 6 slices so the unbuttered side is facing up. On each, place two slices of sharp cheddar cheese, then top with a slice of provolone or Monterey Jack. Adjust cheese to fit if needed.
3. Step 3: Place the remaining 6 slices of bread on top of the cheese-layered slices, buttered side facing out, forming 6 sandwiches.
4. Step 4: Heat a large non-stick skillet over medium-low heat. Add 2 or 3 sandwiches at a time, avoiding overcrowding.
5. Step 5: Grill sandwiches for 3-5 minutes on the first side until deep golden brown. Press gently with a spatula to encourage even cooking and melting.
6. Step 6: Flip sandwiches carefully and cook another 3-5 minutes until the other side is golden and cheese is melted and gooey.
7. Step 7: Remove sandwiches and let rest for a minute or two to set the cheese slightly for cleaner slicing.
8. Step 8: Trim crusts if desired, then slice each sandwich vertically into 3 or 4 equal-sized dippers.
9. Step 9: Serve immediately with warm tomato soup for dipping and enjoy!

Tips & Variations

• Use a mix of cheeses like mozzarella or Gruyère for a different flavor and melt.
• Try brioche or sandwich bread for a richer, softer texture.
• Cooking on medium-low heat prevents burning while allowing cheese to melt fully.
• For extra crispiness, lightly toast the bread before assembling the sandwiches.

Storage

Store leftover grilled cheese dippers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a toaster oven to retain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

While best served fresh, you can assemble the sandwiches and refrigerate them for a few hours before grilling. Avoid slicing until after cooking to keep them fresh.

What can I use instead of tomato soup?

Try serving the dippers with creamy broccoli soup, a spicy salsa, or even a ranch or mustard dip for a tasty alternative.

Mini Grilled Cheese Dippers Recipe

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Mini Grilled Cheese Dippers are bite-sized crispy and gooey grilled cheese sandwiches perfect for dipping into creamy tomato soup. Made with sturdy bread, sharp cheddar, and melt-in-your-mouth provolone or Monterey Jack, these dippers deliver a nostalgic, comforting snack or appetizer that’s easy to prepare on the stovetop.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 sandwiches (approximately 18-24 dippers) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread and Butter

• 12 slices sturdy white or sourdough bread (such as sandwich bread, brioche, or mild sourdough)
• 1/2 cup (1 stick) unsalted butter, softened to room temperature

Cheese

• 12 slices sharp cheddar cheese
• 4 slices provolone or Monterey Jack cheese

For Serving

• 1 quart creamy tomato soup, warmed

Instructions

1. Prepare the Bread: Lay out all 12 slices of bread on a clean surface. Spread the softened butter evenly on one side of each slice, covering the entire surface to ensure a golden-brown crust when grilled.
2. Assemble the Sandwiches: Flip over 6 buttered bread slices so the buttered side faces down. On the unbuttered side, layer two slices of sharp cheddar cheese and one slice of provolone or Monterey Jack cheese. Trim cheese if it hangs over the edges.
3. Top the Sandwiches: Place the remaining 6 slices of bread on top of the cheese layers with the buttered side facing out. You now have 6 full grilled cheese sandwiches ready to cook.
4. Grill the Sandwiches: Heat a large non-stick skillet or griddle over medium-low heat, ensuring the heat is not too high to prevent burning. Place 2 or 3 sandwiches in the skillet without overcrowding.
5. Cook to Golden Perfection: Grill the sandwiches for 3-5 minutes on the first side until the bread is deep golden brown and crispy. Press gently with a spatula to help cheese melt evenly.
6. Flip and Finish: Turn the sandwiches carefully and cook for another 3-5 minutes until the second side matches in golden color and the cheese is fully melted and gooey.
7. Rest and Slice: Remove sandwiches from the skillet and let them rest for 1-2 minutes to allow the cheese to set slightly, ensuring cleaner cuts.
8. Create the Dippers: Using a sharp serrated knife, optionally trim off all crusts from each sandwich, then slice each sandwich vertically into 3 or 4 equal-sized sticks for dipping.
9. Serve Immediately: Arrange the mini grilled cheese dippers on a platter alongside warm tomato soup for dipping. Serve hot for the best crispy and gooey experience.

Notes

• Use softened butter for even spreading and to avoid tearing the bread.
• Keep the heat on medium-low to allow the cheese to melt without burning the bread.
• Trimming crusts is optional but creates more tender, easy-to-dip dippers.
• Work in batches when grilling to avoid overcrowding the pan which can lower the temperature and cause soggy bread.
• Serve immediately for the crispiest texture and best cheese pull.

Keywords: grilled cheese, mini grilled cheese, cheese dippers, tomato soup, appetizer, snack, comfort food