These Mini Cream Cheese Sandwiches with Sun-Dried Tomatoes are such a fantastic and easy appetizer for parties, potlucks, or any get-together! They feature a creamy, flavorful filling of cream cheese and chopped sun-dried tomatoes spread between lightly toasted bread slices, then topped with Parmesan and baked until melty and golden. I love making these little bites because they look impressive but are incredibly simple to assemble. These Mini Cream Cheese Sandwiches deliver big flavor with minimal effort, making them perfect for spring entertaining or whenever you need a quick, delicious appetizer!
Why You’ll Love These Mini Cream Cheese Sandwiches
- Super Easy: Uses simple ingredients and basic assembly – perfect for quick prep!
- Flavorful Filling: The combination of tangy cream cheese and intense sun-dried tomatoes is delicious.
- Cheesy Topping: Melty Parmesan adds a savory, golden crust.
- Perfect Party Food: Bite-sized and easy for guests to handle.
- Quick Appetizer: Comes together quickly, especially the assembly part.
Ingredients for Mini Cream Cheese Sandwiches
Here’s what you’ll need to make these tasty little appetizers. The full list with measurements is in the recipe card below.
Main Ingredients
- Sandwich bread (Bread)
- Cream cheese, at room temperature (Dairy)
- Sun-dried tomatoes, chopped (Vegetable)
- Grated Parmesan (or mozzarella, pepper jack, cheddar…) (Dairy)
Seasoning
- Black pepper, freshly cracked (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simplicity of these Mini Cream Cheese Sandwiches, but here are some ways to change them up:
- Add Herbs: Mix some chopped fresh basil, parsley, or chives into the cream cheese filling.
- Different Cheese: Use shredded mozzarella, pepper jack, or cheddar for the topping instead of Parmesan, or mix some into the filling.
- Make it Spicy: Add a pinch of red pepper flakes to the cream cheese mixture.
- Add Garlic: Mix a little garlic powder or finely minced fresh garlic into the cream cheese.
- Different Bread: Use rye bread, pumpernickel, or small cocktail bread slices instead of regular sandwich bread.
How to Make Mini Cream Cheese Sandwiches
Let me show you how easy it is to make these Mini Cream Cheese Sandwiches with Sun-Dried Tomatoes:
Prep Bread and Oven
- First, I preheat my oven to 400ºF (200ºC). Note: The original instructions mention preheating to 375F for baking, but later refers to broiling. Baking briefly then broiling might be intended, or simply baking at 400F until golden. I’ll proceed assuming a bake/broil or just bake at 400F as per the preheat instruction.
- I start by trimming off the outer crusts from the slices of sandwich bread using a sharp knife.
- I lightly toast the bread slices in my toaster (or briefly in the oven) just until they are slightly firm but not deeply browned. This helps them hold up to the filling without getting soggy.
- I let the toast cool completely.
- I rub with garlic clove.
Make the Filling
- In a bowl, I combine the room temperature cream cheese, chopped sun-dried tomatoes, and freshly cracked black pepper.
- I mix well until everything is smooth and combined. Using a food processor for this step, as suggested in the original notes, can make it extra smooth.
Assemble the Sandwiches
- I spread the cream cheese mixture evenly onto half (4 slices) of the toasted bread slices.
- Then, I top each with another slice of toasted bread.
- I carefully transfer these mini sandwiches to a baking sheet lined with parchment paper.
Bake/Broil and Serve
- I sprinkle the tops of the mini sandwiches generously with the grated Parmesan cheese.
- I place the baking sheet in the preheated oven (400°F or adjust based on interpretation*) and bake for 2 to 3 minutes or potentially longer if baking fully – perhaps 5-8 mins, OR place under the broiler for 1-2 minutes, just until the cheese is melted and golden brown. Watch VERY carefully if broiling, as it happens fast!
- I remove the Mini Cream Cheese Sandwiches from the oven and let them cool down for a few minutes before serving.
- Serve!
(Interpretation note: The instructions are slightly ambiguous about bake vs. broil times. Baking at 400F for ~5-8 mins OR baking at 375F then broiling seems likely. Broiling alone might not heat the filling sufficiently unless the toast is still warm).
Tips and Tricks for the BEST Mini Sandwiches
Here are my secrets for making these Mini Cream Cheese Sandwiches truly exceptional:
- Room Temperature Cream Cheese: Essential for a smooth, easily spreadable filling.
- Toast Bread Lightly: Just enough to provide structure, not so much that it becomes hard or too dark.
- Chop Sun-Dried Tomatoes Finely: Smaller pieces distribute more evenly in the filling. If using oil-packed, drain them well.
- Watch the Oven/Broiler: Whether baking or broiling, the cheese topping melts and browns quickly. Keep a close eye to prevent burning.
- Parchment Paper: Makes cleanup much easier!
How to Serve
These Mini Cream Cheese Sandwiches with Sun-Dried Tomatoes are perfect served warm as:
- An Appetizer: Arrange them on a platter for parties, showers, or holiday gatherings.
- A Snack: A satisfying savory snack, great with soup.
- Part of a Brunch Spread: A lovely savory bite alongside sweeter brunch items.
- Tea Sandwiches: Cut into smaller triangles or fingers for an afternoon tea vibe.
Make Ahead and Storage
- Make Ahead: You can prepare the cream cheese filling up to 2 days ahead and store it covered in the refrigerator. Let it come to room temperature slightly before spreading. You can assemble the sandwiches (unbaked) a few hours ahead, cover, and refrigerate.
- Storage: Store leftover baked sandwiches in an airtight container in the refrigerator for 1-2 days.
- Reheating: These are best enjoyed fresh, but leftovers can be reheated briefly in a toaster oven or regular oven at 350°F (175°C) until warmed through to restore some crispness. Microwaving will make them soft.
FAQs about Mini Cream Cheese Sandwiches
- Can I use different types of bread?
- Yes! Pumpernickel, rye, sourdough, or even small cocktail bread slices would work well.
- Can I add other ingredients to the filling?
- Absolutely! Chopped fresh herbs (basil, parsley), minced garlic, chopped olives, or crumbled feta would be delicious additions.
- Are these served hot or cold?
- They are best served warm, shortly after baking/broiling, when the cheese topping is melted and gooey.
Enjoy these simple, flavorful, and incredibly easy Mini Cream Cheese Sandwiches with Sun-Dried Tomatoes! They’re a perfect bite-sized appetizer.
Print
Mini Grilled Cream Cheese Sandwiches with Sun-Dried Tomatoes
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 1x
- Category: Appetizer, Snack
- Cuisine: American
Description
These mini grilled cheese sandwiches are a great appetizer for parties, potlucks, or get-togethers! Bread slices are filled with a creamy mixture of cream cheese and sun-dried tomatoes, then topped with Parmesan and baked until golden and melty.
Ingredients
Scale
- 8 slices of sandwich bread (white or whole wheat)
- 8 ounces (225g) cream cheese, softened to room temperature
- 2/3 cup chopped oil-packed sun-dried tomatoes, drained
- 1/2 teaspoon black pepper, freshly cracked
- 1 cup grated Parmesan cheese (or mozzarella, pepper jack, cheddar)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Bread: Using a sharp knife, trim the outer crusts from the 8 slices of bread. Lightly toast the bread slices in a toaster or under the broiler until just barely firm but not deeply colored. This light toasting helps prevent the bread from becoming soggy from the filling. Let cool slightly.
- Make Filling: In a medium bowl, combine the softened cream cheese, chopped drained sun-dried tomatoes, and black pepper. Stir until smooth and well combined.
- Assemble Sandwiches: Spread the cream cheese mixture evenly onto half (4 slices) of the toasted bread slices. Top each with one of the remaining toasted bread slices to create 4 sandwiches.
- Prepare for Baking: Transfer the assembled mini sandwiches to a baking sheet (lining with parchment paper is optional for easy cleanup).
- Top with Parmesan: Sprinkle the grated Parmesan cheese evenly over the tops of the sandwiches.
- Bake: Place the baking sheet in the preheated oven and bake for 2 to 3 minutes, or until the Parmesan cheese is melted and lightly golden brown. Watch carefully to prevent burning.
- Cool and Serve: Remove the mini grilled cheese sandwiches from the oven and let them cool for a few minutes before serving. You can serve them whole or cut them into smaller squares or triangles for appetizers. Enjoy warm!
Notes
- Toasting Bread: Lightly toasting the bread beforehand is key to preventing the sandwiches from becoming soggy.
- Cream Cheese: Ensure the cream cheese is fully softened for easy mixing and spreading.
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor and moisture. Drain them well.
- Cheese Topping: Parmesan provides a salty, savory crust. You can substitute other shredded cheeses like mozzarella (for meltiness), pepper jack (for spice), or cheddar.
- Cutting: For appetizer portions, cut each sandwich into 4 squares or 2 triangles after baking and slightly cooling.
- Storage: These are best served fresh but can be stored briefly and reheated gently in an oven or toaster oven.