Mini Grilled Cheese Dippers with Tomato Soup Recipe
Mini Grilled Cheese Dippers are a fun and comforting snack featuring crispy golden bread filled with a gooey blend of sharp cheddar and melty provolone or Monterey Jack cheeses. Perfectly grilled to golden perfection and sliced into bite-sized sticks, these dippers pair wonderfully with warm creamy tomato soup for a nostalgic twist on a classic sandwich.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 sandwiches, approximately 18-24 mini dippers 1x
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 to room temperature
Soup
- 1 quart creamy tomato soup, for serving (optional)
Instructions
- Prepare the Bread: Lay out all 12 slices of bread on a large cutting board or clean work surface. Using a butter knife or spatula, generously spread the softened butter on one side of each slice of bread, covering the entire surface to ensure a golden, crispy crust.
- Assemble the Sandwiches: Flip over 6 of the buttered bread slices so the unbuttered side is facing up. On each, layer two slices of sharp cheddar cheese, followed by a slice of provolone or Monterey Jack cheese. Fold or trim cheese slices if they extend beyond the bread edges.
- Top the Sandwiches: Place the remaining 6 slices of bread on top of the cheese-layered slices, with the buttered side facing outwards, forming 6 complete sandwiches ready for grilling.
- Grill the Sandwiches: Heat a large non-stick skillet or griddle over medium-low heat to prevent burning. Place 2 or 3 sandwiches at a time in the skillet, ensuring not to overcrowd.
- Cook to Golden Perfection: Grill the sandwiches for 3-5 minutes on the first side until the bread turns deep golden brown and crispy, pressing gently with a spatula to encourage even cooking and cheese melting.
- Flip and Finish: Carefully flip each sandwich and cook for another 3-5 minutes on the other side until equally golden brown and the cheese is melted and gooey, visible slightly oozing from the edges.
- Rest and Slice: Transfer the grilled cheese sandwiches to a cutting board and let rest for 1-2 minutes to set the cheese for cleaner slicing.
- Create the Dippers: Using a sharp serrated knife, optionally trim off all crusts from the sandwiches, then slice each sandwich vertically into 3 or 4 equal-sized sticks to form the mini dippers.
- Serve Immediately: Arrange the dippers on a platter and serve warm with bowls or cups of creamy tomato soup for dunking. Enjoy while hot and crispy.
Notes
- Use firm bread like sourdough or brioche to prevent sogginess when dipped.
- Softened butter spreads evenly and yields an even golden crust.
- Maintaining medium-low heat is key to melting cheese without burning bread.
- Optional crust removal creates tender dippers but can be skipped for rustic appeal.
- Serve immediately for best texture; grilled cheese becomes less crispy as it cools.
- Substitute cheeses or mix varieties to customize flavor and meltiness.
Keywords: grilled cheese, mini grilled cheese, cheese dippers, snack recipe, easy appetizer, tomato soup, comfort food, melted cheese
