After splurging on cheese at the U of M dairy salesroom, I had to make sure I didn't let any of it go to waste. I was craving mini grilled cheese ever since the Muir Glen dinner at Corner Table and knew the creamy havarti would be perfect for it.
I managed to get a quick picture of the grilled cheeses before we inhaled them all - not the best photo, but you get the point.
I also made my favorite quick soup: tomato and basil.
Mini Grilled Cheese Sandwiches
1 long, thin baguette
6-8 oz. creamy havarti or smoked gouda
3 tbsp butter
Sea salt or kosher salt
Preheat a large pan or griddle over medium heat. Thinly slice the baguette (or have your bakery slice it for you) and thinly slice the cheese.
Melt butter in hot griddle and add half of the baguette slices. Top with cheese and second baguette slice. Cook until lightly browned and flip. Cook until second side is lightly browned, adding more butter if needed. Sprinkle with salt and serve.