Mini Grilled Cheese Dippers with Tomato Soup Recipe

Introduction

Mini grilled cheese dippers are the perfect crispy, cheesy snack for any occasion. These bite-sized sandwiches are easy to dip, making them a fun twist on a classic favorite. Paired with creamy tomato soup, they create a comforting and irresistible treat.

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 softened butter generously on one side of each slice, covering edge to edge for a golden, crispy crust.
2. Step 2: Flip 6 slices butter-side down. On each, layer two slices of sharp cheddar cheese and one slice of provolone or Monterey Jack. Trim cheese if it hangs over the edges.
3. Step 3: Top each with the remaining bread slices, butter side facing out, creating 6 full 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: Grill for 3-5 minutes until the bottom is golden and crispy. Press gently with a spatula to help cheese melt.
6. Step 6: Flip sandwiches and cook another 3-5 minutes until golden brown and cheese is melted and gooey.
7. Step 7: Remove sandwiches and let rest for 1-2 minutes for the cheese to set slightly.
8. Step 8: Trim crusts if desired, then cut each sandwich into 3 or 4 sticks to create dippers.
9. Step 9: Serve immediately with warm tomato soup for dipping.

Tips & Variations

• Use a combination of cheeses like Gruyère or mozzarella for different flavors and melts.
• For extra crispiness, add a sprinkle of grated parmesan on the buttered bread before grilling.
• Try whole wheat or multigrain bread for a healthier twist, but use sturdy slices to prevent sogginess.
• If you prefer less butter, you can brush the pan with a thin layer of butter or oil instead.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the grilled cheese dippers?

Yes, you can freeze them after cooking. Wrap individually in foil and place in a freezer bag. Reheat in the oven or toaster oven from frozen until warmed through and crispy.

What bread works best for grilled cheese dippers?

Choose a sturdy bread like sourdough, brioche, or high-quality sandwich bread that holds its shape and doesn’t soak up too much butter or soup.

Mini Grilled Cheese Dippers with Tomato Soup Recipe

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★★★★★

4.7 from 143 reviews

• Author: Zoe
• Total Time: 25 minutes
• Yield: 6 sandwiches (18-24 dippers) 1x

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Description

Delight in these Mini Grilled Cheese Dippers, perfectly crispy on the outside with a gooey, cheesy center. Made with sturdy white or sourdough bread and a blend of sharp cheddar and melty provolone or Monterey Jack cheese, these bite-sized sandwiches are ideal for dunking in warm, creamy tomato soup. A simple, comforting snack or appetizer that combines classic flavors with an irresistibly fun presentation.

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Ingredients

Scale 1x2x3x

Bread and Cheese

• 12 slices sturdy white or sourdough bread
• 12 slices sharp cheddar cheese
• 4 slices provolone or Monterey Jack cheese

Butter

• 1/2 cup (1 stick) unsalted butter, softened

For Serving

• 1 quart creamy tomato soup (optional)

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Instructions

1. Prepare the Bread: Lay out all 12 slices on a cutting board. Spread softened butter evenly on one side of each slice, covering the entire surface to ensure a golden crust.
2. Assemble the Sandwiches: Flip 6 slices butter-side down. Layer two slices of sharp cheddar cheese and one slice of provolone or Monterey Jack on each. Trim cheese if it hangs over edges.
3. Top the Sandwiches: Place the remaining 6 slices butter-side out on top to form 6 sandwiches.
4. Grill the Sandwiches: Heat a large non-stick skillet over medium-low. Place 2-3 sandwiches without overcrowding.
5. Cook to Golden Perfection: Grill 3-5 minutes per side until bread is deep golden and cheese is melty. Press gently with spatula for even cooking.
6. Flip and Finish: Carefully flip and cook the other side 3-5 minutes to match color and melt cheese fully.
7. Rest and Slice: Remove sandwiches to a board and rest 1-2 minutes for cheese to set.
8. Create the Dippers: Trim crusts if desired. Slice each sandwich vertically into 3-4 sticks for dipping.
9. Serve Immediately: Arrange on a platter with warm tomato soup for dipping. Best enjoyed hot and crispy.

Notes

• Use sturdy bread like sourdough or brioche to prevent sogginess.
• Butter should be softened to spread easily and prevent tearing bread.
• Cook on medium-low heat to allow cheese to melt without burning bread.
• Resting sandwiches before slicing helps maintain clean edges.
• Optional tomato soup adds warmth and complementary flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

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