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Mini Grilled Cheese Recipe
Ash Tyrrell

Mini Grilled Cheese Recipe

I still remember the first time I made a batch of these for soup night. I was tired of standing over a skillet flipping sandwiches one at a time, so I decided to bake a whole tray at once instead. The moment I pulled them out, golden and buttery with cheese oozing from the edges, I knew I'd never go back to the old way.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 package Hawaiian sweet rolls 12-count – soft, slightly sweet rolls are what make these mini sandwiches so irresistible
  • 5 tablespoons salted butter melted – brushing this over the rolls is what gives them that golden, crispy top
  • 12 slices sharp cheddar cheese – grate or slice it fresh for the best melt instead of using pre-shredded bags
  • 1 teaspoon garlic powder – stirred into the butter it adds a savory punch without overpowering the cheese
  • 1 teaspoon dried parsley – mostly for color but it also adds a mild herby note to every bite
  • ½ teaspoon onion powder – rounds out the butter topping with a little extra depth of flavor
  • Pinch of flaky sea salt – a light sprinkle on top balances the sweetness of the rolls

Method
 

  1. Without separating the individual rolls, slice the entire sheet of Hawaiian rolls in half horizontally so you have one large top layer and one large bottom layer. Set the bottom half, cut-side up, directly onto your lined baking sheet. Keeping the rolls connected is what makes this recipe so fast and foolproof.
  2. Lay all 12 slices of sharp cheddar cheese evenly across the bottom half of the rolls so every single section gets full coverage. I like to slightly overlap the slices so there are no gaps once it melts. This is the step that turns simple rolls into an actual grilled cheese.
  3. In a small bowl, stir together the melted butter, garlic powder, onion powder, and dried parsley until fully combined. This fragrant butter is what gives the tops their golden color and that irresistible savory aroma while baking. I always make a little extra because it disappears fast.
  4. Place the top half of the rolls back over the cheese layer, cut-side down, so you've got one giant connected sandwich. Using your pastry brush, generously coat the top of the rolls with the garlic butter mixture, making sure to get every corner. Sprinkle a small pinch of flaky sea salt over the top.
  5. Cover the tray loosely with foil and bake at 350°F for about 10 minutes, then uncover and bake for another 3–5 minutes until the tops are golden and the cheese is fully melted. The foil keeps the rolls soft while letting the cheese melt through before the tops get too dark.
  6. Let the tray rest for 2–3 minutes before using a serrated knife to slice along the natural seams of the rolls into individual mini sandwiches. Serving them warm is key, since the cheese is at its gooiest right out of the oven. Arrange them on a platter and watch them disappear.

Notes

  • I always grate my own cheddar straight off the block because pre-shredded cheese has anti-caking agents that keep it from melting as smoothly.
  • I let my butter cool slightly before mixing in the seasonings so it doesn't separate or turn greasy on top of the rolls.
  • I never skip the foil in the first part of baking. It keeps my rolls from drying out while the cheese gets fully melted underneath.
  • I like to brush a second light layer of butter halfway through baking for an extra glossy, flavorful top.
  • I always slice with a serrated knife instead of a regular one, since it glides through the soft rolls without squishing them.