Mini Broccoli and cheddar grilled cheese is one of the perfect appetisers when you are hosting a party. Perfect for any small or big gathering easy mini grilled cheese appetizers feature crisp baguette slices, melted cheddar, and a flavorful broccoli filling.
Perfectly bite-sized, these mini grilled cheese sandwiches are vegetarian and simple to prepare, offering both convenience and flavor. With just a few ingredients, you can create warm, cheesy appetizers that look adorable and taste incredible.
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Why You’ll Love This Recipe:
- Perfect Party Snack: Small, bite-sized, and satisfying – they’re easy to grab and go!
- Quick & Easy: Made with a few simple ingredients and ready in under 20 minutes.
- Customizable: You can switch up the cheese, bread, and veggies to suit any preference.
- Delicious Flavor: Every layer, from the crispy baguette to the melty cheese and savory sun-dried tomatoes, is packed with taste.
- Crowd-Pleaser: Kids and adults alike will love these mini grilled cheese sandwiches!
Ingredients Needed
- French Baguette: Thin slices give that perfect crunchy texture when grilled.
- Cheddar Cheese Slices: Rich in flavor and melts beautifully; cut into mini squares for easy sandwich layering.
- Butter: Adds a golden, crispy finish to each slice and boosts flavor.
- Broccoli: Adds a pop of color, texture, and a dose of nutrients to the sandwiches.
- Sun-Dried Tomatoes: Their tanginess complements the cheese perfectly, adding depth to the flavors.
- Fresh Basil Leaves: Adds a fresh, aromatic touch that enhances the overall taste.
- Red Chili Flakes & Cracked Black Pepper: These spices give just the right hint of heat and complexity.
- Salt: A pinch of salt balances the flavors in the filling.
Quantities are mentioned in the recipe card.
How to Make Broccoli and Cheddar Cheese Sandwiches
- Prepare the Bread: Start by slicing the baguette into half-inch slices and butter one side of each slice. The butter will give the sandwiches a golden, crispy finish when grilled.
- Steam the Broccoli: Steam fresh broccoli if you don’t have any ready. You can also use frozen broccoli, but make sure it’s thawed and drained well.
- Prepare the Cheese: Cut cheddar cheese slices into four small squares, perfect for fitting on the baguette slices. Cheddar is a great choice because it melts well and has a rich flavor, but other cheeses can work too.
- Assemble the Sandwiches: Place a cheese square on the unbuttered side of a baguette slice, followed by a small spoonful of broccoli, sun-dried tomatoes, and fresh basil leaves. Sprinkle with red chili flakes, black pepper, and a bit of salt. Top with another cheese square, then add a second baguette slice on top, buttered side up.
TIP: Use room-temperature butter, this makes it easier to spread and ensures an even, golden-brown crust.
- Cook the Sandwiches: Heat a pan over medium heat and add the assembled sandwiches. Place a heavy skillet on top to press down lightly and toast the sandwiches until golden brown, about a minute per side. Flip carefully and toast the other side.
- Finish with Melting: For perfectly melted cheese, cover the pan for 30 seconds to let the heat melt the cheese evenly. Once the sandwiches are golden and crispy, they’re ready to serve!
TIP: Press Gently when using a heavy skillet or small pot to press down on the sandwiches gently while they toast.
Substitutions You Can Make
- Bread: Swap out the baguette for sourdough, whole wheat, or even gluten-free bread if you prefer.
- Cheese: Monterey Jack, mozzarella, or Muenster can be used in place of cheddar if you want a different flavor profile or cheese pull.
- Broccoli: Try using spinach, bell peppers, or even caramelized onions as an alternative vegetable for added variety.
- Butter: If you prefer, you can use olive oil or a vegan butter spread for a dairy-free option.
Creative Variations You Can Try
- Italian Twist: Use mozzarella cheese with sliced tomatoes, fresh basil, and a drizzle of balsamic glaze for a Caprese-style mini sandwich.
- Spicy Jalapeño Cheddar: Add a slice of jalapeño along with cheddar for a spicy kick.
- Herbed Delight: Mix some Italian seasoning and garlic powder with the butter for extra flavor in each bite.
- Nutty Flavor: Sprinkle a few chopped walnuts or pecans for a crunchy, nutty addition.
- Savory Fig & Brie: Swap cheddar for brie and add a slice of fig or fig jam for a sophisticated twist.
How to Serve?
For a final touch, sprinkle fresh herbs and a pinch of chili flakes for added color and flavor. You can serve these mini grilled cheese sandwiches with dippings like sauce for a rustic touch. These mini sandwiches will also go well with roasted tomato soup or Borscht soup for a classic, cozy combination. For a complete meal, I am pairing these with wilted Lettuce salad. To make them easy to grab and for presentation, skewer each sandwich with a toothpick, this way is perfect for parties.
Storing and Reheating
Storing: Allow the sandwiches to cool completely before placing them in an airtight container. Store them in the fridge for up to 2 days. For longer storage, freeze them by wrapping each sandwich in foil and placing them in a freezer-safe bag.
Reheating from Fridge: For crispy results, reheat in a preheated oven at 350°F (175°C) for 5–7 minutes or in an air fryer for 3–4 minutes until the bread is crispy and the cheese melts. Avoid the microwave, as it can make the bread soggy.
FAQs
Yes, just make sure it’s thawed and well-drained to avoid excess moisture.
Cheddar, Monterey Jack, and mozzarella all melt well and provide a good cheese pull.
Absolutely, just use vegan cheese and plant-based butter to make it completely dairy-free.
They’re best fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
Use a cast-iron skillet for a perfectly browned, crispy crust, but make sure to add enough butter or oil to prevent sticking.
Yes! Spinach, bell peppers, or even caramelized onions are great alternatives to broccoli.
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📖 Recipe
Mini Grilled Cheese Appetizers
Ingredients
- 1 French baguette thinly sliced
- Cheddar cheese slices
- 2 tablespoon butter
- ¼ broccoli steamed
- Sun-dried tomatoes
- basil fresh
- Red chili flakes sprinkle
- black pepper sprinkle
- Salt to taste
Instructions
- Prepare the Bread: Start by slicing the baguette into half-inch slices and butter one side of each slice. The butter will give the sandwiches a golden, crispy finish when grilled.
- Steam the Broccoli: Steam fresh broccoli if you don’t have any ready. You can also use frozen broccoli, but make sure it’s thawed and drained well.
- Prepare the Cheese: Cut cheddar cheese slices into four small squares, perfect for fitting on the baguette slices. Cheddar is a great choice because it melts well and has a rich flavor, but other cheeses can work too.
- Assemble the Sandwiches: Place a cheese square on the unbuttered side of a baguette slice, followed by a small spoonful of broccoli, sun-dried tomatoes, and fresh basil leaves. Sprinkle with red chili flakes, black pepper, and a bit of salt. Top with another cheese square, then add a second baguette slice on top, buttered side up.
- Cook the Sandwiches: Heat a pan over medium heat and add the assembled sandwiches. Place a heavy skillet on top to press down lightly and toast the sandwiches until golden brown, about a minute per side. Flip carefully and toast the other side.
- Finish with Melting: For perfectly melted cheese, cover the pan for 30 seconds to let the heat melt the cheese evenly. Once the sandwiches are golden and crispy, they’re ready to serve!
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Notes
- Use Room-Temperature Butter: This makes it easier to spread and ensures an even, golden-brown crust.
- Press Gently While Cooking: Use a heavy skillet or small pot to press down on the sandwiches gently while they toast.
- Cover for Melting: Trapping in the heat with a lid helps the cheese melt evenly without over-toasting the bread.
- Serve Fresh for Best Texture: These sandwiches are best enjoyed right off the pan when the cheese is still gooey.
Nutrition
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