Mini Grilled Cheese Sandwiches Recipe


Nutrition

Cal/Serving: 336
Daily Value: 17%
Servings: 10

Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat18g28%
Saturated11g53%
Trans0g0%
Carbs29g10%
Fiber3g11%
Sugars4g0%
Protein15g30%
Cholesterol48mg16%
Sodium560mg23%
Calcium336mg34%
Magnesium43mg11%
Potassium190mg5%
Iron3mg14%
Zinc2mg12%
Phosphorus269mg38%
Vitamin A1327IU27%
Vitamin C3mg4%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg18%
Niacin (B3)4mg18%
Vitamin B60mg5%
Folic Acid (B9)73µg18%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K48µg60%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Grilled Cheese
Stephen Danelian

Dress up plain-Jane grilled cheese sandwiches with fancy cheeses, and a bit of truffle oil, for a new variation on a classic finger food. Make these on Super Bowl Sunday and use a football-shaped cookie cutter instead of trimming off the crusts for a fun appetizer.

4
Ratings4

INGREDIENTS

  • ½ pound (2 sticks) salted butter, melted
  • Truffle oil or chile oil (optional)
  • 20 slices bread, preferably potato bread
  • One 12-ounce package 4-cheese blend, preferably grated Asiago, Parmigiano-Reggiano, fontina and provolone
  • 3 cups fresh baby spinach or arugula leaves

DIRECTIONS

Add a few drops of truffle oil or chile oil to the melted butter, if you want to be fancy.

Place a piece of wax paper on each of 2 baking sheets. Spread out 10 pieces of bread on each baking sheet. Using a pastry brush, brush each piece with butter and turn it over, or if you don't have a pastry brush, just drizzle with butter. Sprinkle two tablespoons cheese on each bread slice and cover with spinach or arugula.

Place the other piece of bread on top and butter the top of the bread completely.

You can cook the sandwiches in a large frying pan or on a griddle. Spray a frying pan with olive oil spray and bring to medium-high heat. Place 4–5 sandwiches in the pan and let them brown for 2–3 minutes. Flip them over and cook for 2–3 minutes, or until brown. I press a weight on the top of the sandwiches to get them crispy, but you can use a spatula to hold each one down.

To serve, cut off the crusts, then cut each sandwich into 6 bite-size pieces. Serve warm.

Recipe Details

You can make these before Super Bowl Sunday and store in the freezer.

After you cut off the crusts, place the pieces in a freezer bag, separating the layers with wax paper. To reheat frozen sandwiches, place them on a baking sheet and bake them in a 375 degree oven for 10 minutes.

They will keep for up to one month in the freezer.

Servings: 10

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