vegetarian dinner lunch snack 10 veggie creamy basil 30 minutes or less 45 minutes or less 60 minutes or less comfort food

Mini Grilled Cheese Bites with Not Just Pasta Sauce

Name: Mini Grilled Cheese Bites with Not Just Pasta Sauce
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 jar not just pasta sauce; 4 slices sourdough bread; 4 tsps mayo, divided; 1.5 oz sharp white cheddar, about 3 slices; 1.5 oz. provolone cheese, about 3 slices; Olive oil &amp;amp; flaky sea salt (such as malden) for serving

Oct 31, 2022

Mini Grilled Cheese Bites with Not Just Pasta Sauce

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

An update on the ultimate classic, grilled cheese and tomato soup. Serve mini grilled cheese bites with not just pasta sauce as a cozy app, snack for the kids, or eat yourself for dinner. (We won’t tell.)

You can use 10 Veggie or Creamy Basil Not Just Pasta Sauce here.

Author:

Phoebe Lobkowicz

Image of Mini Grilled Cheese Bites with Not Just Pasta Sauce

Ingredients

1 jar not just pasta sauce
4 slices sourdough bread
4 tsps mayo, divided
1.5 oz sharp white cheddar, about 3 slices
1.5 oz. provolone cheese, about 3 slices
Olive oil & flaky sea salt (such as malden) for serving

Directions

Add the not just pasta sauce to a blender and puree until smooth, about 30 seconds.
Reserve two tablespoons and set aside. pour the remaining sauce into a small sauce-pan and heat over low until beginning to simmer, about 10 minutes.
Meanwhile, place all four pieces of bread on a cutting board and slather with 1 teaspoon of mayo each (this is key to even browning). flip two over and spread with the reserved tomato puree.
In a 12-inch nonstick skillet over medium heat, place 2 slices of bread, mayo side down, and add three slices of mixed cheese to each. top with the remaining slices of bread, puree side down, and cook until the bottom side is golden brown, about 6-8 minutes. carefully flip the sandwich and cook for another 3-5 minutes, lightly pressing down on the sandwich occasionally to ensure even browning.
Transfer the sandwiches to a cutting board and cut each into 6 even triangles, place on a platter and sprinkle with sea salt. pour the tomato puree into small bowl for dipping and drizzle with olive oil.