Mini Toasted Cheese Variations

These mini toasted cheese sandwiches feature three flavorful combinations—savory Philly cheesesteak, classic ham and cheddar, and Mediterranean-inspired goat cheese with sun-dried tomatoes and arugula. Perfect for parties or casual lunches.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Philly Cheese Steak

1½ pound sirloin steak, cut into thin strips

1 green bell pepper, cut in julienne strips

1 red bell pepper, cut in julienne strips

Salt and black pepper

1 French baguette, cut in twelve ½-inch slices

Butter

6 slices provolone cheese, each slice cut in half

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Ham and Cheddar

12 slices white sandwich bread, crusts removed

Butter

18 slices deli ham

12 slices sharp cheddar

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Sun-Dried Tomato, Arugula & Goat Cheese

12 slices multigrain sandwich bread, crusts removed

Butter

Soft goat cheese, divided

1 7-ounce jar julienne-cut sun-dried tomatoes in olive oil

1½ cups arugula

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Directions

Philly Cheese Steak

Cook and stir steak and bell peppers in skillet until meat is browned and peppers are crisp-tender; season with salt and pepper.
Spread butter on one side of each bread slice. Assemble sandwiches: one bread slice (butter-side down), cheese, steak and peppers, cheese and bread slice (butter-side up).
Cook sandwiches in a skillet, griddle or panini pan for 3 to 4 minutes each side, turning to second side when bread is golden brown.

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Ham and Cheddar

Spread butter on one side of each bread slice. Assemble sandwiches: one bread slice (butter side down), one cheese slice, three slices ham, one cheese slice and bread (butter side up).
Cook sandwiches in a skillet, griddle or panini pan for 3 to 4 minutes each side, turning to second side when cheese is melted and bread is golden brown.

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Sun-Dried Tomato, Arugula & Goat Cheese

Spread butter on one side of each bread slice. Cooking in batches as needed, place bread, buttered sides down, on griddle. Carefully spread cheese on each slice. Top half the slices with some of the sun-dried tomatoes and half the bread with arugula.
Griddle for 3 to 4 minutes until cheese is slightly melted and bread is toasted. Carefully assemble halves for each sandwich.

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