Mini Grilled Cheese Sandwich Appetizers are made with aged cheddar, sundried tomatoes, mushrooms and arugula for easy entertaining!
Ingredients and substitutes
Ingredients 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 Рany mushrooms can work. Other saut̩ed 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
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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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.
More hand held appetizers
Meal prep tools for this recipe
- Grab some glass meal prep bowls for the leftovers
Mini Grilled Cheese Sandwich Appetizers
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
Nutrition
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Rachel @ Bakerita says
OMG. These are beyond drool-worthy! I was wishing I could reach through my screen to grab one. I’ve got to try these.
Ginger Wroot says
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
Janette says
Well these are just adorable! Mini things are the best! Thanks for sharing!
Taylor Stinson says
Thank you so much Janette 🙂
Andrea Frausto says
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.
Taylor Stinson says
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 🙂
Chris says
So delicious! Everyone loves them!
Liza Wainger says
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.
Taylor Stinson says
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!