I don't have to tell you that everything is more fun when it's mini, especially food. So, I love the idea of bite-sized dishes as appetizers. They're playful and perfect for a party. These mini grilled cheese sandwiches are addictive with two types of cheese and unexpected additions that take it to another level. Bonus: this recipe can easily be re-created to make larger versions for dinner!
Have you ever eaten apple pie with cheese on top? I had never heard of it until moving to Indiana. I still think that iteration of sweet and savory is crazy, but I am totally a believer in fruit and cheese together. This recipe takes old school Midwest and elevates it a little with the addition of arugula and garlic. These little grilled cheese sandwiches are just so darn good, and so. stinkin. cute.
Makes 12 mini grilled cheese sandwiches (or cut in half makes 24 portions)
Ingredients:
2 Tbsp Extra virgin olive oil
2 large yellow onions, sliced
1/2 tsp Sugar
1 Tbsp white balsamic vinegar (or whatever you have on hand)
8 oz block Aged white cheddar, thinly sliced
8 oz Fresh Mozzarella, thinly sliced
1 loaf Soft French bread, sliced on a slight bias
Softened butter
1-2 cloves garlic, peeled and left whole
2 C baby arugula
1 Granny Smith apple, thinly sliced
Crushed red pepper
Directions:
Heat the oven to 400. Heat the oil in a large, heavy-bottomed pan on medium. Add the onions and season with salt. Cook about 20 minutes over medium-low heat, stirring frequently, until completely soft and browned. Sprinkle the sugar over the onions and stir in the vinegar. Cook another 2-3 minutes over medium-low heat. Remove from the pan and set aside.
Butter one side of each slice of bread. To assemble each sandwich, place a piece of bread, butter-side-down, on the bottom, top with one slice of each type of cheese, a few leaves of arugula, 2-3 apple slices, and about 1 Tbsp of the onion jam. Top with another slice of bread, butter-side-up.
Arrange the little sandwiches in one layer on a baking sheet. Place another baking sheet on top of the sandwiches and weigh it down with a couple of heavy, oven-proof pots. Bake 10-15 minutes. Remove from the oven, remove the weights and the top pan. Flip the sandwiches and return to the oven for another 10 minutes. Rub a garlic clove on the top of each sandwich. You can choose whether to cut the sandwiches in half before serving.
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