Mini Grilled Cheese Sandwiches
- Servings: 8
- Difficulty: Easy
- Provided by: Chef Ryan Scott
- 1 French or sour dough baguette, 4-5" in diameter, 16 - 1" slices
- 8 ounces of cheese, thinly sliced
- Gruyere, pepper jack and white cheddar is a delicious combination
Ingredients Print Recipe
Generously butter one side of bread.
Place bread butter-side-down onto skillet bottom and add 1 ounce of cheese.
Butter a second slice of bread on one side and place butter side-up on top of sandwich.
Grill until lightly browned and flip over, continue grilling until cheese is melted.
Cut in half and serve HOT! Serve with Tangy Apricot Chutney on the side.
You can make these ahead and reheat on a baking sheet in a 350 degree pre heated oven for 2-3 minutes.