Mini Cheese Sandwiches (Print)
Cheddar and Dubliner cheese melted between crispy bread, paired with warm tomato soup for dipping fun.
# Ingredients:
01 -
2 cups tomato soup with basil.
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7 ounces of creamy Dubliner cheese.
03 -
8 ounces of extra sharp cheddar cheese.
04 -
12 slices of plain white sandwich bread.
05 -
2 tablespoons of butter, softened for spreading.
# Steps:
01 -
Warm up your skillet over medium heat until ready.
02 -
Spread butter on bread slices, stack some cheese in the middle, and make sure the butter's on the outside.
03 -
Cook sandwiches until the outsides are a crispy golden brown and the cheese is gooey inside.
04 -
Let them cool a bit, remove crusts, and slice each sandwich into 4 or 5 long strips.
05 -
Heat up the tomato soup and pair it with your sandwich strips for dipping.
# Notes:
01 -
Tastes the best fresh off the pan.
02 -
Cheese options are flexible, just pick one that melts nicely.