Mini Grilled Gruyère Cheese Bites on Pretzel Bread
If you love a grilled cheese and tomato soup lunch combo, save these mini gruyere grilled cheese bites to top your favorite tomato soup with. These mini pretzel bites are cut in half, filled with thick slices of gruyere and brushed with a savory butter mixture.
Ingredients
| 24 | pretzel balls (kings Hawaiian pretzel bites), cut in half |
| 24 | small 1-inch-thick Le Gruyere AOP cheese slices |
| 1 tsp | poppy seeds |
| 1 tbsp | Dijon mustard |
| ¼ cup | melted butter |
| ½ tsp | onion powder |
| ¼ tsp | Worcestershire sauce |
Instructions
- Preheat oven to 350 F.
- In a small bowl whisk together poppy seeds, Dijon mustard, melted butter, onion powder and Worcestershire sauce until smooth.
- Cut the pretzel balls into halves and place half onto a baking sheet lined with parchment paper. Top with bread slices with melted butter mixture with a pastry brush. Add the slices of cheese on top of the bread slice. Cover the cheese with the other bread slice and brush with the melted butter mixture.
- Cover grilled cheeses with foil loosely.
- Bake at 350 for 10 mins covered, uncover and bake another 3-4 mins. Serve with your favorite tomato soup.
