Mini Grilled Cheese Recipes

MINI GRILLED CHEESE

Steps:

• Preheat oven to 350°. Cream butter, cheese spread and egg until smooth. Stir in chiles, salsa and cheddar cheese. Spread about 1 tablespoon cheese mixture on each slice of 1 loaf of bread. , Top with remaining bread; spread with more cheese mixture. Cut each sandwich into 4 squares or triangles; place on a baking sheet lined with parchment. Bake until cheese is melted, 10-15 minutes. , Freeze option: Place cooled appetizers on a baking sheet. Freeze for 1 hour. Remove from the baking sheet and store in an airtight container in the freezer until needed. To bake frozen, place on a greased baking sheet. Bake at 350° for 15 to 20 minutes or until bubbly and browned.

BRUSCHETTA GRILLED CHEESE SANDWICHES

Steps:

• Once you've diced your tomato, use paper towels to press down whilst on the chopping board, just to soak up some moisture. Place into a mixing bowl with red onion, basil, 1/2 tbsp extra virgin olive oil and a good pinch of salt and pepper.
• Brush one side of all of the slices of ciabatta with extra virgin olive oil. Flip half of them over so they're oil-side-down. Place mozzarella on top, then top with the bruschetta mix, then finish parmesan. Place the oil slice on top (oil-side-up) and gently push down to secure the filling.
• Add to a griddle or frying pan over medium heat (medium high if you want some char, the cheese just may not be as melted). Once golden and lightly charred on one side, flip over and gently rub the top with a clove of garlic. Fry the other side then place garlic-side-down on a serving board. Rub the top with garlic.
• Depending on pan size, you will need to do this in two batches. Serve by drizzling individual sandwiches with balsamic glaze!

MINI GRILLED CHEESE

Steps:

• To make long narrow baking pans: Cut 18-inch foil pan into 4 1/2-inch by 17-inch piece. Fold long sides up twice by 7/8-inch. To close off ends, make 1-inch cuts along folds; fold center flap up and side flaps in. Spray with cooking spray. Repeat to make 3 more pans.
• To assemble: Slice bread 1/4-inch thick; cut cheese to fit. Place 1 piece cheese in each sandwich. Butter outside of sandwich. Cook on hot griddle until bread is golden brown and cheese is melted, about 1 minute per side. Sprinkle with salt and serve.
• To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.
• Preheat convection oven to 375 degrees F.
• Knead dough into a smooth ball. Divide into 1/4ths. Roll each into 3/4 inch by 18 inches log; trim ends to make it 15 inches long. Fit into pans; cover with sprayed plastic wrap. Let stand in a warm place until dough reaches top of pan, 25 to 35 minutes. Place filled pans on baking sheet; brush with egg wash, sprinkle with poppy seeds and cover loosely with aluminum foil coated lightly with cooking spray. Bake 8 minutes. Remove foil; bake until lightly golden, about 4 minutes. Cool on bread rack.