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Mini Grilled Cheese Dippers Recipe

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★★★★★

4.5 from 103 reviews

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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/mini-grilled-cheese-dippers-recipe/