Mini Grilled Cheese Dippers with Tomato Soup Recipe

Introduction

Mini grilled cheese dippers are the perfect bite-sized snack for cheese lovers. Crispy on the outside and irresistibly gooey inside, these dippers pair beautifully with a warm, creamy tomato soup for dipping. They’re simple to make yet delightfully satisfying.

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) unsalted butter, softened
• 1 quart creamy tomato soup, for serving (optional)

Instructions

1. Step 1: Lay out all bread slices on a large, clean surface. Spread softened butter generously on one side of each slice, covering the surface right to the edges.
2. Step 2: Flip over 6 buttered slices so the unbuttered side is facing up. On each, place two slices of sharp cheddar cheese, then a slice of provolone or Monterey Jack. Trim cheese if it hangs over the edges.
3. Step 3: Top each cheese-layered slice with one of the remaining 6 slices of bread, buttered side facing out, forming 6 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 sandwiches for 3-5 minutes until the bread is deep golden brown and crispy. Press gently with a spatula to help cheese melt.
6. Step 6: Flip sandwiches and cook another 3-5 minutes until the second side is golden and cheese is fully melted and gooey.
7. Step 7: Remove from skillet and let rest for 1-2 minutes to set the cheese for cleaner slicing.
8. Step 8: Trim crusts off all sides if desired, then slice each sandwich into 3 or 4 equal “dippers.”
9. Step 9: Serve immediately with warm tomato soup for dipping.

Tips & Variations

• Use a combination of cheeses like mozzarella or fontina for a different melt and flavor.
• Try butter mixed with a pinch of garlic powder for an extra savory crust.
• For a gluten-free option, substitute with gluten-free bread.
• Cook sandwiches over medium-low heat to avoid burning before the cheese melts.

Storage

Store leftover grilled cheese dippers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in the oven at 350°F until warm and crispy again. Avoid microwaving as it can make the bread soggy and cheese rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these dippers ahead of time?

You can assemble the sandwiches and refrigerate them for a few hours before cooking, but it’s best to grill and slice just before serving for optimal texture and flavor.

What can I use instead of tomato soup for dipping?

Try serving with creamy ranch dressing, a tangy mustard dip, or even a spicy marinara sauce for a tasty alternative.

Mini Grilled Cheese Dippers with Tomato Soup Recipe

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4.8 from 624 reviews

These Mini Grilled Cheese Dippers are the perfect crispy and gooey snack or appetizer. Made with sturdy white or sourdough bread, sharp cheddar combined with provolone or Monterey Jack for the perfect cheese pull, and generously buttered for a golden crust. Served with warm creamy tomato soup, they elevate the classic grilled cheese sandwich into fun, bite-sized dippers ideal for dipping and sharing.

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

Ingredients

Scale 1x2x3x

Bread and Cheese

• 12 slices Sturdy White or Sourdough Bread
• 12 slices Sharp Cheddar Cheese
• 4 slices Provolone or Monterey Jack Cheese

Other Ingredients

• 1/2 cup (1 stick) Unsalted Butter, softened
• 1 quart Creamy Tomato Soup, for serving (optional)

Instructions

1. Prepare the Bread: Lay out all 12 slices of bread on a large cutting board or clean surface. Generously spread softened unsalted butter on one side of each slice, covering evenly from edge to edge for a uniformly golden and crispy crust.
2. Assemble the Sandwiches: Flip over 6 slices so the unbuttered side is facing up. Layer two slices of sharp cheddar cheese and one slice of provolone or Monterey Jack on each. Fold or trim cheese if it overhangs the bread.
3. Top the Sandwiches: Place the remaining 6 slices of bread on top of the cheese layers with the buttered side facing out, creating 6 full sandwiches ready for grilling.
4. Grill the Sandwiches: Heat a large non-stick skillet or griddle over medium-low heat to avoid burning. Place 2-3 sandwiches in the skillet without overcrowding.
5. Cook to Golden Perfection: Grill each side for 3-5 minutes until the bread is deep golden brown and crispy. Press gently with a spatula to ensure even cooking and cheese melting.
6. Flip and Finish: Carefully flip the sandwiches and cook for another 3-5 minutes until the second side is equally golden and the cheese is melted and gooey, visible oozing from the edges.
7. Rest and Slice: Remove sandwiches from the skillet and rest on a cutting board for 1-2 minutes to allow cheese to set for cleaner cuts.
8. Create the Dippers: Optionally trim crusts from all four sides of each sandwich to create more tender dippers. Then slice vertically into 3 or 4 equal-sized sticks.
9. Serve Immediately: Arrange the mini grilled cheese dippers on a platter alongside warm creamy tomato soup for dipping. Serve hot and crispy for best enjoyment.

Notes

• Use sturdy bread like sourdough or brioche for best structure and crispiness.
• Combine sharp cheddar with a meltier cheese like provolone or Monterey Jack for a balanced flavor and gooey texture.
• Cook over medium-low heat to prevent burning and allow cheese to fully melt.
• Rest sandwiches briefly before slicing to prevent cheese from leaking out excessively.
• Serving with warm tomato soup enhances the dipping experience and adds comfort.

Keywords: mini grilled cheese, grilled cheese dippers, cheesy dippers, tomato soup dip, snack recipe, appetizer, comfort food