love finger foods?? One of our favorite foods is grilled cheese This recipe seems to please everyone. I may have to omit the tomato in some because of those picky more conservative individuals but for the most part I am hoping these tiny sandwiches will be a top hit
Mini Grilled Cheese and Tomato Sandwiches
1 French baguette, sliced into 1/2-inch rounds
2 Roma tomatoes, sliced into 1/4-inch rounds (each tomato will yield about 5-6 slices)
Kraft Singles Cheese, 1 slice per sandwich, cut or folded into sixths
butter, about 1 tablespoon per sandwich
Prepare a large non-stick skillet by spraying it with cooking spray. Butter one side of bread and lay it buttered-side-down into the pan. Top with the cheese squares by staggering them slightly when placing them onto the bread rather than stacking all the squares exactly on top of each other (this will create height to the finished sandwich). Top with one tomato slice. Butter another piece of bread and place it on top of the tomato slice, buttered-side-up. Repeat for as many sandwiches and you wish to make.
When all your sandwiches are in the pan, turn the stove to medium or medium-high heat and cook sandwiches for about 3 minutes on the first side. Flip and cook for another 2-3 minutes on second side, or cook until both sides are browned to desired level. Serve immediately.
Consider serving with ketchup, ketchup + hot sauce, salsa, three cheese ranch salad dressing (shown in photos), mustard, mayo, or any desired dip.
Tip: To encourage cheese melting, use a pan with a lid as the trapped heat and steam will help encourage the cheese to melt. Otherwise you run the risk of the bread browning too fast before the cheese has melted.