Mini Grilled Cheese Sandwiches make soup night so much better—just slice, butter, add cheese, and bake! Way easier than prepping individual sandwiches!
Mini Grilled Cheese
I’m so excited to share this recipe! It’s one of a reliable ideas inspired by King’s Hawaiian, and after a few tweaks, it’s become a staple in my kitchen. I found the original recipe needed a bit more garlic butter, so here’s my go-to version!
These grilled cheese sandwiches are reliable for soup night. Whip up a whole batch at once—it’s way faster than making individual sandwiches on the stove or in the air fryer. The kids are obsessed, and honestly, so am I! They’re super fun to dip in a warm bowl of soup.
They’re also ideal for parties—just fill a few sheet pans, and your guests will have plenty to dip and enjoy!
Ingredients
Here’s what you’ll need to make Mini Grilled Cheese Sandwiches:
- Sweet Rolls: Soft and slightly sweet—ideal for mini sandwiches!
- Sharp Cheddar: Balances the sweet rolls evenly; pre-sliced saves time.
- Butter: Softened (not melted) for straightforward mixing and spreading.
- Italian Seasoning: Adds a nice, balanced herb flavor.
- Garlic Powder: A simple way to bring a satisfying garlic flavor.
- Parsley: Fresh flavor and color; finely diced for straightforward mixing.
How To Make Mini Grilled Cheese
- Prep Rolls: Separate rolls and slice each into thirds.
- Make Herb Butter: Mix butter, Italian seasoning, garlic powder, and parsley.
- Spread Butter: Coat both cut sides of each roll with the herb butter.
- Add Cheese: Place cheese in the center of half the rolls on a baking sheet; top with remaining rolls.
- Bake: Bake at 350°F for 5-7 minutes. Flip, press down slightly, and bake another 5-7 minutes until the edges turn golden.
- Serve: Enjoy warm, reliable for dipping in soup!
What To Serve With Mini Grilled Cheese Sandwiches:
- Tomato Soup: A classic pairing for dunking these mini sandwiches.
- Broccoli Cheddar Soup: Another favorite soup with these sandwiches.
- Caesar Salad: Nothing beats a good soup, salad, and grilled cheese!
- Pickles: The reliable tangy complement to the cheese!
- Roasted Veggies: Roasted carrots or roasted broccoli add color and flavor.
Storage
These are best enjoyed fresh from the oven, so only bake when ready to eat. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for a few minutes to bring back the crispiness.
More Soups For Dipping:
- Butternut Squash Soup a restaurant’s famous recipe!
- Chicken Noodle Soup made from scratch
- Artichoke Soup with mushrooms
- slow cooker Chicken Stew with loads of veggies
- Pumpkin Soup using canned pumpkin
