Miniature Grilled Cheese Sandwiches with Tomato Soup Shooters Recipe

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Ingredients

Grilled Cheese:
24 slices white bread
2 cups combination of grated Gruyère, Fontina, and mozzarella cheeses, mixed together
2 Tablespoons chives, chopped
½ stick butter

Tomato Soup:
1 can tomato soup
½ cup water
½ cup milk
3 Tablespoons orange juice

Methods/Steps

Prepare Bread: Heat oven to 300ºF. Using a 2-inch round cookie cutter, cut out 2 circles from each bread slice. Toast in the oven on a sheet pan for about 5 minutes to dry out the bread.

Assemble Sandwiches: Mix together the cheese and chives. Top slices of white bread with the cheese/chive mixture. Close the sandwiches.

Cook Sandwiches: In a large skillet, melt about 2 Tablespoons of the butter over moderate heat. Cook the sandwiches turning once, until browned, about 1-2 minutes per side. Transfer the sandwiches to a sheet pan. Repeat with the remaining sandwiches, using 2 Tablespoons of butter per batch. Reheat the sandwiches in the oven for about 5 minutes, until piping hot.

Make Soup: Mix can of soup with water, milk, and orange juice, and heat to liking. Then serve in shot glasses with grilled cheese sandwiches.