A favorite of young and old, these miniature grilled cheese sandwiches are updated with new flavors and a fun size. Cut each sandwich in half diagonally or serve whole.
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1 (1-pound) package (42 slices) cocktail sourdough or rye bread
1/4 cup Land O Lakes® Butter, softened
1/4 cup Dijon mustard
6 ounces (1 1/2 cups) shredded Monterey jack or hot pepper jack cheese
*Substitute honey mustard, orange marmalade, apple butter, cranberry relish, prepared basil pesto or herbed tomato paste.
Heat oven to 400°F. Lightly spread 1 side of each bread slice with about 1/4 teaspoon butter. Place half of bread slices onto aluminum foil-lined baking sheets, buttered-side down. Top each with about 1/2 teaspoon mustard, 1 tablespoon cheese and 1 bread slice, buttered-side up.
Bake, turning once, for 10 to 13 minutes or until golden brown and cheese is melted. Cut each sandwich in half. Serve immediately.
Assemble sandwiches ahead on aluminum foil-lined baking sheets; cover with plastic food wrap. Refrigerate up to 4 hours. Bake as directed.