The other night I was at my best friend’s house. We were having our regularly scheduled spirited debate about dinner plans. I threw out the idea of grilled cheese. He vetoed that, saying he’d already had them twice that week. I guess it really is grilled cheese season, isn’t it?
The best part about a grilled cheese sandwich is the fact that there’s not a wrong way to make one. If anyone disagrees with me on this point, that’s OK. You’re wrong, but that’s still OK. 
Take your cheese, for example. You can use almost anything. Personally I recommend going with a really great cheese like Castello’s Havarti Creamy. It has a great, mild flavor that is perfect for pairing with your favorite toppings. 
I’m a huge fan of mushrooms, so of course, they’re going to make it onto my grilled cheese. One of my favorite tips is to use a panini press to grill the mushrooms before assembling the sandwiches. Drizzle on a little olive oil and your baby portobellos will be total perfection. 
A sliced baguette makes the perfect bread for a collection of mini grilled cheeses. A panini press also makes the cooking process extremely easy. Just coat in butter and fill with your favorite ingredients.
I chose my grilled baby portobellos, roasted red peppers, and of course my creamy Castello’s Havarti cheese.
The small size makes them the perfect party appetizer. They’re also a great snack for a night in.
