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Home » Recipes » Appetizer » Mini Grilled Cheese Sandwich Appetizers

Mini Grilled Cheese Sandwich Appetizers

1/10/22

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Mini Grilled Cheese Sandwich Appetizers are made with aged cheddar, sundried tomatoes, mushrooms and arugula for easy entertaining!

Mini Grilled Cheese Sandwich AppetizersIngredients and substitutes

  • French baguette – cut the bread into thin slices. Most thick breads, such as ficelle or sourdough, will work well, too. Try to use a bread that will cut into smaller sized slices.
  • Aged cheddar cheese – freshly grated or store-bought shredded both work great. Any type of cheese can work as a substitute. Sharp grated cheeses, like gruyere, aged gouda or colbert, are great substitute options.
  • Butter – you can also use vegan butter, margarine, olive oil, ghee or any other substitute desired to butter-up your pan.
  • Mushrooms – any mushrooms can work. Other sautéed toppings could include caramelized onions, spinach, bacon or anything else you'd like!
  • Sundried tomatoes – homemade or store bought both work great. Semi-dried tomatoes or baked grape or cherry tomatoes are also good substitute options. You could use roasted red peppers for a similar texture, if tomatoes aren't your favourite.
  • Arugula – any other similar greens can be substituted, such as dandelion greens, baby spinach, mixed salad greens, watercress, baby kale, swiss chard, etc.
  • Fresh basil – fresh or dried both work. Fresh oregano, thyme, and cilantro are also great substitutes.
  • Red chili flakes – use to taste. Cayenne pepper, chili powder, dried paprika or hot sauce can be used in place of chili flakes. This can also be omitted, if spice is not your preference.
  • Black pepper and sea salt – use to taste
    Mini Grilled Cheese Sandwich Appetizers

What components you can prep ahead

To start preparing ahead of time, you can slice your bread into thin pieces then wrap them up in plastic wrap or in ziplock bags to keep them fresh. Make sure the bread is being stored in a dry and room temperated area. For your toppings, you can grate your cheese(s) and slice any other chosen toppings. These can all be refrigerated in airtight containers until your sandwiches are ready to be assembled and cooked.

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Mini Grilled Cheese Sandwich Appetizers-3    Mini Grilled Cheese Sandwich Appetizers

Storing and reheating

To store your cooked sandwiches, allow them to cool completely then wrap them in plastic wrap or keep them sealed in a ziplock bag or an airtight container. These can be kept in the fridge for around 2-3 days.

To reheat them, you can fry them again in a pan with some butter (or your butter substitute of choice).

You can also reheat them by using a panini press or a toaster oven. Your sandwich is ready when the bread becomes a bit more crispier and the cheese inside is warm and gooey! I'd recommend staying away from the microwave route. Microwaving the grilled cheese will most likely cause the bread to become soggy and damp.

Mini Grilled Cheese Sandwich Appetizers

More hand held appetizers

  • The Keg Mushroom Neptune Copycat
  • Party-Friendly Mini Pizzas
  • Easy Steak Gorgonzola Flatbread

Meal prep tools for this recipe

  • Grab some glass meal prep bowls for the leftovers
Mini Grilled Cheese Sandwich Appetizers

Mini Grilled Cheese Sandwich Appetizers

Mini Grilled Cheese Sandwich Appetizers are made with aged cheddar, sundried tomatoes, mushrooms and arugula for easy entertaining!
4.57 from 46 votes
Print Pin Rate
Course: Appetizers
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10 sandwiches
Calories: 201kcal
Author: Taylor Stinson

Ingredients

  • 1 long French baguette thinly sliced
  • 1 cup grated aged cheddar cheese
  • 3-4 tbsp butter
  • Toppings:
  • Sliced sautéed mushrooms
  • Sliced sundried tomatoes
  • Arugula
  • leaves fresh basil optional
  • red chili flakes
  • Cracked black pepper and sea salt

Instructions

  • Sauce mushrooms in a frying pan over med-high heat. Slice sundried tomatoes and prepare other toppings in the meantime.
  • Slice baguette relatively thinly, then top with cheese, mushrooms, sundried tomatoes, arugula and fresh basil. Sprinkle with a pinch of red chili flakes, some black pepper and sea salt.
  • Cook sandwiches in batches of 5 or 6 in a large frying pan on med-low heat, melting 1-2 tbsp of butter at a time.
  • Cook for about 3-4 minutes each side until cheese starts to melt and the outside of the sandwiches gets crispy.
  • Serve immediately with ketchup and sriracha - enjoy!

Notes

Nutritional info is per mini sandwich.

Nutrition

Calories: 201kcal | Carbohydrates: 13g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 535mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!

 

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Liza Wainger says

    June 6, 2021 at 09:28

    How many hours ahead can I make the sandwich’s without them getting soggy. I want to bake the sandwich’s right before my company comes.

    Reply
    • Taylor Stinson says

      June 7, 2021 at 08:34

      Hi Liza – I’d recommend making these the same day to ensure freshness. You could probably make ahead as early as the morning and then fry as directed late afternoon/early evening. I noticed you said bake so please note that this is not what the recipe directs, though you are welcome to try it!

      Reply
  2. Chris says

    March 20, 2021 at 22:39

    5 stars
    So delicious! Everyone loves them!

    Reply
  3. Andrea Frausto says

    May 26, 2018 at 10:46

    I have a question! It says serve immediately…Does the bread get too hard after a bit? I want to make these for a house warming party, but I would be cooking them at home and then bringing them over.

    Reply
    • Taylor Stinson says

      May 26, 2018 at 12:00

      I would say as long as you make them within 24 hours and reheat them briefly in the oven once you’re there you should be good 🙂

      Reply
  4. Janette says

    May 23, 2017 at 13:50

    Well these are just adorable! Mini things are the best! Thanks for sharing!

    Reply
    • Taylor Stinson says

      June 2, 2017 at 09:01

      Thank you so much Janette 🙂

      Reply
  5. Ginger Wroot says

    July 29, 2016 at 15:53

    I happened upon your lovely blog via a circuitous path from Twitter, and so glad I did! Pinned this lish-looking mini grilled appetizer and will be making this for a late summer party (with margaritas, of course, to wash it all down)! You have a rockin’ blog with wonderful photography and recipes! Can’t wait to return here soon to see what other creations you’re making! –Ginger
    http//gingerwroot.com

    Reply
  6. Rachel @ Bakerita says

    June 9, 2016 at 21:20

    OMG. These are beyond drool-worthy! I was wishing I could reach through my screen to grab one. I’ve got to try these.

    Reply

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Taylor Stinson

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I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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