If you're looking for a fantastic make-ahead snack, try these miniature grilled cheese sandwiches. They're nice to have in the freezer for lunch with soup or a salad. My family loves to nibble on them anytime. —Anita Curtis, Camarillo, California
Mini Grilled Cheese
how to Freeze Mini Grilled Cheese
Place cooled appetizers on a baking sheet. Freeze for 1 hour. Remove from the baking sheet and store in an airtight container in the freezer until needed. To bake frozen, place on a greased baking sheet. Bake at 350° for 15-20 minutes or until bubbly and browned.
Mini Grilled Cheese
Prep Time
20 min
Cook Time
10 min
Yield
8 dozen
Ingredients
- 1 cup butter, softened
- 2 jars (5 ounces each) sharp American cheese spread, softened
- 1 large egg
- 1 can (4 ounces) chopped green chiles, drained
- 1/4 cup salsa
- 2 cups shredded cheddar cheese
- 2 loaves (1-1/2 pounds each) thinly sliced sandwich bread, crusts removed
Directions
- Preheat oven to 350°. Cream butter, cheese spread and egg until smooth. Stir in chiles, salsa and cheddar cheese. Spread about 1 tablespoon cheese mixture on each slice of 1 loaf of bread.
- Top with remaining bread; spread with more cheese mixture. Cut each sandwich into 4 squares or triangles; place on a baking sheet lined with parchment. Bake until cheese is melted, 10-15 minutes.
Nutrition Facts
1 piece: 77 calories, 4g fat (2g saturated fat), 10mg cholesterol, 168mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein.
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