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.
STEP 1
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.
STEP 2
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.
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