Ingredients
Scale
To create these perfectly crispy and cheesy dippers, you need a few simple but high-quality ingredients. The magic lies in the balance of sturdy bread, flavorful cheese, and the right fat for frying.
- 12 slices of Sturdy White or Sourdough Bread: The choice of bread is crucial. You need a loaf that is firm enough to hold its shape when sliced and dipped without becoming soggy. A good quality sandwich bread, brioche, or a mild sourdough works wonderfully.
- 12 slices of Sharp Cheddar Cheese: Sharp cheddar provides a robust, tangy flavor that stands up beautifully to the richness of the butter and pairs perfectly with tomato soup. You can also use a combination of cheeses.
- 4 slices of Provolone or Monterey Jack Cheese: Incorporating a meltier cheese like provolone or Monterey Jack ensures you get that iconic, gooey cheese pull that makes grilled cheese so satisfying.
- 1/2 cup (1 stick) of Unsalted Butter, softened: Use good quality, unsalted butter and make sure it’s softened to room temperature. This allows you to spread it evenly across the bread, guaranteeing a perfectly golden and crispy crust without burning.
- 1 quart of Creamy Tomato Soup, for serving: While optional, serving these dippers with a warm, creamy tomato soup elevates them from a snack to a complete, comforting experience.
Instructions
Follow these simple steps to achieve grilled cheese perfection. The key is to work in batches and not rush the grilling process.
- Prepare the Bread: Lay out all 12 slices of bread on a large cutting board or clean work surface. Using a butter knife or spatula, generously spread the softened butter on one side of each slice of bread. Make sure to cover the entire surface, right to the edges, as this is your key to a uniformly golden-brown finish.
- Assemble the Sandwiches: Flip over 6 of the buttered bread slices so the unbuttered side is facing up. On each of these slices, place two slices of sharp cheddar cheese, followed by a slice of provolone or Monterey Jack. The layering ensures a fantastic melt and flavor profile. If the cheese slices hang over the bread, feel free to fold or trim them to fit.
- Top the Sandwiches: Place the remaining 6 slices of bread on top of the cheese-layered slices, with the buttered side facing out. You should now have 6 full-sized grilled cheese sandwiches, ready for the skillet.
- Grill the Sandwiches: Heat a large non-stick skillet or griddle over medium-low heat. It’s crucial not to have the heat too high, as the bread will burn before the cheese has a chance to melt. Place 2 or 3 sandwiches in the skillet, being careful not to overcrowd it.
- Cook to Golden Perfection: Grill the sandwiches for 3-5 minutes on the first side, or until the bread is a deep golden brown and crispy. You can gently press down on the sandwich with a spatula to encourage even cooking and help the cheese melt.
- Flip and Finish: Carefully flip the sandwiches and cook for another 3-5 minutes on the other side, until it’s equally golden brown and the cheese is completely melted and gooey. You should see it oozing slightly from the sides.
- Rest and Slice: Remove the grilled cheese sandwiches from the skillet and place them on a cutting board. Let them rest for a minute or two. This allows the cheese to set slightly, which makes for cleaner cuts.
- Create the Dippers: Using a sharp serrated knife, carefully trim the crusts off all four sides of each sandwich (this is optional but creates a more tender dipper). Then, slice each sandwich vertically into 3 or 4 equal-sized “dippers” or “sticks.”
- Serve Immediately: Arrange the mini grilled cheese dippers on a platter alongside small bowls or cups of warm tomato soup for dipping. They are best served immediately while hot and crispy.
Nutrition
- Serving Size: one normal portion
- Calories: 550