An update on the ultimate classic, grilled cheese and tomato soup. Serve mini grilled cheese bites with not just pasta sauce as a cozy app, snack for the kids, or eat yourself for dinner. (We won’t tell.)
sharp white cheddar, about 3 slices
provolone cheese, about 3 slices
olive oil & flaky sea salt (such as malden) for serving
Reserve two tablespoons and set aside. pour the remaining sauce into a small sauce-pan and heat over low until beginning to simmer, about 10 minutes.
Meanwhile, place all four pieces of bread on a cutting board and slather with 1 teaspoon of mayo each (this is key to even browning). flip two over and spread with the reserved tomato puree.
In a 12-inch nonstick skillet over medium heat, place 2 slices of bread, mayo side down, and add three slices of mixed cheese to each. top with the remaining slices of bread, puree side down, and cook until the bottom side is golden brown, about 6-8 minutes. carefully flip the sandwich and cook for another 3-5 minutes, lightly pressing down on the sandwich occasionally to ensure even browning.
Transfer the sandwiches to a cutting board and cut each into 6 even triangles, place on a platter and sprinkle with sea salt. pour the tomato puree into small bowl for dipping and drizzle with olive oil.
Submit your review
Average rating: 0 reviews