Soup and toasted sandwiches are meant to be together in my opinion. These tiny baked sandwiches were delicious and simple to make. Cutting the rolls gives the feeling of a fresh thick bread while the seasoning feels like a garlic toast. Normally I’m not a huge fan of grilled cheese sandwiches because they tend to either be hard or soggy if the bread isn’t right. These sandwiches were soft and melty on the inside while crunchy on the outside making them the perfect to enjoy with a bowl of soup. A tomato basil or squash soup would be a delicious option. I paired mine with a minestrone soup which was good but something with more broth or liquid for dipping would also be a delicious option.
The sandwiches were a huge dinner hit and we ate them all.
I’ve already decided this is a recipe I will be having during a game night in the fall / winter. I love the customization options available based on cheese preferences and soup options. Pair these little bites with soup and a salad and you’ve made yourself a small olive garden vibes meal. Or spice up the sandwiches even further and use this bread technique for a fancier grilled cheese such as one with bre and honey or jam.
Baked Cheese Sandwiches
Relatively quick and easy baked sandwich option that makes a small batch great for paring with soups.
Ingredients
Instructions
-
Combine butter, garlic, oregano, and parsley
-
Cut dinner rolls into thirds
I found that leaving the bread attached makes it easier to butter and flip. Cut into individual sandwiches when ready to serve -
Assemble sandwiches on baking sheet, buttering the outside of the bread and cheese slices in the middle
-
Bake at 350 degrees for 20 - 25 minutes, flipping halfway through
-
Once bread is golden brown and cheese is melted, remove from the oven. Cut bread logs into individual sandwiches and serve
