Mini Grilled Cheeses are the ultimate bite-sized comfort food, combining crispy, golden exteriors with gooey, melty centers that are impossible to resist. Perfect for snacking or sharing, these little delights are ready in just 10 minutes, making them an ideal quick treat. The buttery crunch of the bread pairs beautifully with the rich, creamy cheese, creating a harmony of textures and flavors that will have you reaching for more.

Whether you’re hosting a party or simply indulging in a cozy moment, these mini sandwiches are a crowd-pleaser. Their savory aroma fills the kitchen, promising warmth and satisfaction in every bite. Customize with your favorite cheeses or add a hint of garlic for an extra layer of flavor. Simple, quick, and utterly delicious, they’re a timeless classic reimagined for any occasion.

Ingredients for Mini Grilled Cheeses

For the sandwiches:
Mini ciabatta rolls (slightly trim off the “roll” top), or another bread of your choice
Fresh mozzarella slices (1 big slice per mini-sandwich)
A few sundried tomatoes, chopped
For the basil & arugula pesto:
1.5 packed cups basil
1.5 packed cups arugula
⅓ cup toasted walnuts
1 garlic clove
1 teaspoon miso (or substitute with salt, to taste)
1 tablespoon lemon juice or white wine vinegar
2 tablespoons olive oil (or more if needed)
1 teaspoon honey (or agave)
Pepper to taste
For the caramelized onions:
Sliced yellow onion
Splash of olive oil
Splash of balsamic vinegar
Splash of honey or agave
Pinches of salt
For the balsamic mushrooms:
Splash of olive oil
Splash of balsamic vinegar
Pinches of salt

Step-by-Step Instructions

Make the pesto: In a food processor, blend all pesto ingredients except the olive oil. Once combined, drizzle in olive oil while the food processor is running. Taste and adjust: add salt and pepper if bland, more honey if too tangy, or more vinegar/lemon juice if not tangy enough. Set aside.
Caramelize the onions: In a medium skillet, heat oil over medium heat. Add onions and salt, sauté until translucent. Add balsamic and honey (or agave) and cook until brown and caramelized (about 4 minutes). Set aside.
Cook the mushrooms: In a separate skillet (or wipe out the onion skillet), heat oil over medium heat. Add mushrooms and salt, cook for 5 minutes, stirring to avoid burning. Add balsamic to deglaze. If sticking, add more oil or a splash of water. Cook until browned and wilted. Set aside.
Assemble the sandwiches: Grill open-faced: place the cheese side down longer to melt, and the pesto side down briefly to avoid drying. Once done, press both sides together gently to stick.

Perfect Pairings: Sauce and Topping Ideas

While the basil & arugula pesto is a star, you can mix it up with other spreads like garlic aioli or sun-dried tomato tapenade. For toppings, try adding roasted red peppers, sliced avocado, or even a sprinkle of crumbled feta for extra flavor. These additions can elevate your mini grilled cheeses to a whole new level!

Time-Saving Tips for Busy Cooks

To save time, prepare the pesto and caramelized onions ahead of time—they’ll keep well in the fridge for up to 3 days. You can also use pre-sliced mushrooms or store-bought pesto if you’re in a pinch. Grilling the sandwiches open-faced ensures the cheese melts quickly, so you can assemble and serve in no time!

Storage and Reheating Made Easy

These mini grilled cheeses are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop them in a toaster oven or skillet over low heat to revive the crispy texture. Avoid microwaving, as it can make the bread soggy.

Recipe Variations to Try

Switch up the bread with sourdough or whole grain for a different texture. For a vegan twist, use dairy-free cheese and replace honey with maple syrup or agave. You can also swap walnuts in the pesto for pine nuts or cashews for a nutty variation.

Equipment Guidance for Smooth Prep

A food processor is essential for making the pesto, but a blender can work in a pinch. Use a non-stick skillet for caramelizing onions and cooking mushrooms to prevent sticking. A grill pan or cast-iron skillet is perfect for achieving that golden, crispy sandwich exterior.