Mini Grilled Cheese Dippers with Tomato Soup Recipe

Introduction

Mini grilled cheese dippers are a fun and delicious twist on the classic sandwich. Crispy on the outside and irresistibly melty on the inside, these bite-sized treats are perfect for dipping in warm tomato soup, making them a comforting snack or appetizer everyone will love.

Ingredients

• 12 slices of sturdy white or sourdough bread
• 12 slices of sharp cheddar cheese
• 4 slices of provolone or Monterey Jack cheese
• 1/2 cup (1 stick) of unsalted butter, softened
• 1 quart of creamy tomato soup, for serving (optional)

Instructions

1. Step 1: Lay out all 12 slices of bread on a clean work surface and generously spread softened butter on one side of each slice, covering right to the edges.
2. Step 2: Flip over 6 of the buttered slices, placing the unbuttered side up. On each, layer two slices of sharp cheddar cheese and one slice of provolone or Monterey Jack. Trim cheese if it hangs over the edges.
3. Step 3: Top with the remaining 6 slices of bread, buttered side facing out, forming 6 full sandwiches.
4. Step 4: Heat a large non-stick skillet or griddle over medium-low heat. Place 2 or 3 sandwiches in the skillet without overcrowding.
5. Step 5: Grill for 3-5 minutes on the first side until the bread is deep golden brown and crispy, pressing gently with a spatula to encourage melting.
6. Step 6: Flip carefully and cook for another 3-5 minutes until golden and the cheese is fully melted and gooey.
7. Step 7: Remove sandwiches from heat and let rest for a minute or two to allow the cheese to set slightly.
8. Step 8: Optional: Trim crusts off all sides with a serrated knife, then slice each sandwich vertically into 3 or 4 equal-sized dippers.
9. Step 9: Serve immediately with warm tomato soup for dipping.

Tips & Variations

• Use a combination of cheeses for a richer flavor and better melt, such as mixing cheddar with mozzarella or gouda.
• To avoid soggy bread, be sure to butter the bread evenly and cook over medium-low heat to allow the cheese to melt without burning the crust.
• For a fun twist, add a pinch of garlic powder or dried herbs to the butter before spreading.
• Try different breads like brioche or multigrain for varied texture and taste.

Storage

Store leftover mini grilled cheese dippers in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat or in an oven at 350°F (175°C) to restore crispness. Avoid microwaving, as it can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dippers ahead of time?

You can assemble the sandwiches ahead and refrigerate them, but for best results, grill and slice just before serving to keep them crispy and melty.

What can I serve instead of tomato soup?

Other great dips include creamy ranch, honey mustard, or even a spicy ketchup. Experiment to find your favorite pairing.

Mini Grilled Cheese Dippers with Tomato Soup Recipe

Print Recipe

★★★★★

5 from 57 reviews

These Mini Grilled Cheese Dippers are the perfect crispy, gooey snack made from sturdy bread layered with sharp cheddar and melty provolone or Monterey Jack cheese, pan-grilled to golden perfection. Served with warm, creamy tomato soup, they create a comforting and irresistible combination perfect for any time of day.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 sandwiches (18-24 dippers) 1x
• Category: Snack
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 12 slices of sturdy white or sourdough bread

Cheese

• 12 slices of sharp cheddar cheese
• 4 slices of provolone or Monterey Jack cheese

Butter

• 1/2 cup (1 stick) unsalted butter, softened to room temperature

Soup for Serving (Optional)

• 1 quart creamy tomato soup, warmed

Instructions

1. Prepare the Bread: Lay out 12 slices of bread on a clean surface. Spread softened unsalted butter generously on one side of each slice, ensuring the entire surface is covered to achieve an even golden-brown crust during grilling.
2. Assemble the Sandwiches: Flip over 6 buttered slices, so the unbuttered side faces up. On each, place two slices of sharp cheddar cheese followed by one slice of provolone or Monterey Jack. Fold or trim cheese if it hangs over the bread.
3. Top the Sandwiches: Place the remaining 6 slices of bread on top of the cheese-layered slices, buttered side facing out, forming 6 full sandwiches.
4. Grill the Sandwiches: Heat a large non-stick skillet or griddle over medium-low heat. Place 2 to 3 sandwiches at a time without overcrowding.
5. Cook to Golden Perfection: Grill the sandwiches for 3-5 minutes on the first side, until bread is deep golden brown and cheese starts melting. Press gently with a spatula for even cooking.
6. Flip and Finish: Carefully flip the sandwiches and cook for another 3-5 minutes to achieve an equally golden crust and completely melted, gooey cheese oozing from the sides.
7. Rest and Slice: Remove sandwiches from skillet and let rest for 1-2 minutes to allow cheese to set for neater slicing.
8. Create the Dippers: Trim crusts off all sides if desired for tenderness. Slice each sandwich vertically into 3 or 4 equal-sized sticks to create dippers.
9. Serve Immediately: Arrange mini grilled cheese dippers on a platter alongside warm creamy tomato soup for dipping. Serve while hot and crispy for best enjoyment.

Notes

• Use sturdy bread like sourdough or brioche to prevent sogginess during dipping.
• Butter must be softened to spread evenly without tearing the bread.
• Cook on medium-low heat to avoid burning the bread before cheese melts.
• Resting the sandwiches before slicing helps keep cheese from oozing excessively and allows cleaner cuts.
• Serving with warm tomato soup enhances the flavor and turns the snack into a comforting meal.
• Crust trimming is optional but creates more tender, easier-to-dip sticks.

Keywords: mini grilled cheese, grilled cheese dippers, cheese sticks, crispy grilled cheese, tomato soup dipper, snack recipe, comfort food