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.