Name: Mini Grilled Cheese Hearts Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 slices sandwich bread; 1 1/2 cups shredded cheddar cheese; 2 tablespoons softened butter; 1 tablespoon mayonnaise; 1/4 teaspoon garlic powder

Mini Grilled Cheese Hearts Recipe tastes buttery, crisp, and extra cheesy with just the right amount of golden crunch in every bite. It works perfectly for kids, date nights at home, Valentine’s Day, or anytime you want a fun snack in under 25 minutes. I tested these on my own family, and they vanished so fast I had to hide a second batch in the oven.

Why You Should Try This Mini Grilled Cheese Hearts Recipe

These mini grilled cheese hearts turn a basic sandwich into something cute and special without extra effort. They feel fancy enough for a party platter but still taste like classic childhood comfort food.

Kids love the fun heart shape, and adults appreciate the crispy edges and gooey center. You can customize them with different cheeses, spreads, and fillings, so the recipe fits picky eaters and food nerds alike.

“These Mini Grilled Cheese Hearts disappeared from the plate in minutes. Perfectly crisp, super cheesy, and so adorable that my kids actually argued over who got the last one.”

Ingredients You’ll Need

Bread

8 slices soft sandwich bread
- Use white, sourdough, or brioche for the best cut-out hearts.
- Avoid very seedy or super crusty bread, since it tears with the cutter.

Cheese

6 to 8 slices cheddar cheese
- I like sharp cheddar for flavor, but mild cheddar works great for kids.
- Use pre-sliced cheese for speed, or slice a block yourself for extra melty texture.
Optional mix-ins:
- 1 cup shredded mozzarella for extra stretch
- 1 cup shredded Colby Jack or Monterey Jack for a creamier melt

Fat for the skillet

4 to 5 tablespoons softened unsalted butter
- Spreadable butter browns nicely and gives that classic grilled cheese flavor.
- Use salted butter and reduce added salt if you like a saltier bite.
Optional: 1 to 2 tablespoons mayonnaise
- Spread a thin layer on the outside of the bread if you want extra crisp crust.
- A mix of half butter and half mayo works really well.

Flavor boosters (optional but tasty)

1 teaspoon garlic powder or granulated garlic
1 teaspoon dried Italian seasoning or dried oregano
1 to 2 tablespoons grated Parmesan for sprinkling on the outside
A pinch of kosher salt and black pepper
1 to 2 teaspoons Dijon mustard or spicy brown mustard for a thin inner spread
1 to 2 teaspoons honey for a sweet-savory combo, especially with sharp cheddar

Dipping sauces

Warm tomato soup or tomato basil soup
Marinara sauce
Ranch dressing
Honey mustard or barbecue sauce
Ketchup for kids who insist on ketchup with everything

Equipment

Heart-shaped cookie cutters
- Aim for 2 to 3 inch cutters for appetizer size.
- Use metal cutters for cleaner cuts through bread and cheese.
Large nonstick skillet or cast iron skillet
Spatula
Small bowl and spoon for mixing butter and seasonings
Cutting board and small knife
Pastry brush (optional) for brushing butter on the bread

Tips & Tricks

Cut the bread and cheese into hearts before you heat the skillet so you work quickly.
Press the cookie cutter straight down and twist slightly to get clean heart edges.
Use the same cutter for bread and cheese so the cheese fits perfectly inside the bread hearts.
Save the bread and cheese scraps for croutons, grilled cheese “bites,” or stuffing.
Keep the heat at medium or medium-low so the cheese melts before the bread burns.
Butter the outside of the bread hearts all the way to the edges for even browning.
Mix a little mayo into the butter for extra crisp, golden crust.
Sprinkle a tiny bit of garlic powder or Parmesan on the outside for extra flavor.
Cover the skillet with a lid for the first minute to help the cheese melt faster.
Work in batches and avoid crowding the pan so each mini grilled cheese heart browns evenly.
If you prep ahead, assemble the sandwiches and chill them, then cook them right before serving.
Serve them warm; the cheese tastes best when it still stretches.

How to Make Mini Grilled Cheese Hearts

Step 1: Cut the bread and cheese into hearts

Place your bread slices on a cutting board. Use the heart-shaped cookie cutter to cut as many hearts as possible from each slice. Press firmly and twist a bit so the cutter goes through cleanly.

Cut the cheese slices with the same heart cutter. Stack smaller cheese hearts if your cheese slices run smaller than the bread hearts. Set the bread hearts and cheese hearts in separate piles and keep the scraps for another use.

Step 2: Mix the flavored butter

Add softened butter to a small bowl. Stir in garlic powder, dried herbs, a pinch of salt, and black pepper if you want extra flavor. Mix until the butter looks smooth and spreadable.

If you use mayo, stir it into the butter mixture. Taste a tiny bit and adjust the seasoning. Keep the bowl nearby with a small spoon or pastry brush.

Step 3: Assemble the mini grilled cheese hearts

Lay half of the bread hearts on the cutting board. Spread a very thin layer of mustard or honey on the inside of each heart if you like. Place a cheese heart on each bread heart.

Top with another bread heart to form a mini sandwich. Press gently so the edges meet and the cheese sits snugly in the center. Spread or brush the flavored butter on the top side of each sandwich.

Step 4: Toast the first side

Heat a large skillet over medium heat. Once the skillet feels hot when you hold your hand a few inches above it, add the mini sandwiches butter-side down. Work in a single layer so each heart touches the skillet.

Spread or brush butter on the top side while the bottom side cooks. Cook 2 to 3 minutes until the bottom turns golden and crisp. Lift one heart with a spatula to check the color.

Step 5: Flip and finish

Flip each mini grilled cheese heart carefully with the spatula. Cook another 2 to 3 minutes until the second side turns golden and the cheese melts. If the bread browns too fast, lower the heat a bit.

Cover the skillet with a lid for the last minute if the cheese needs help melting. Sprinkle a little Parmesan on top during the last 30 seconds if you want a cheesy crust. Transfer the finished hearts to a plate or wire rack and repeat with the remaining sandwiches.

Step 6: Serve warm with dips

Arrange the Mini Grilled Cheese Hearts on a platter. Serve them right away while the cheese still stretches and the bread stays crisp. Add small bowls of tomato soup, marinara, ranch, or honey mustard for dipping.

If you make them for a party, keep a baking sheet in a low oven at about 200°F and hold finished hearts there for up to 20 minutes. Rotate the hearts once so both sides stay crisp. Bring them out just before serving so they taste fresh and hot.

What to Serve with Mini Grilled Cheese Hearts

Serve these mini grilled cheese hearts with a big bowl of tomato soup, creamy roasted red pepper soup, or a simple vegetable soup. Add a crisp green salad with cucumbers and a light vinaigrette to balance the richness. Kids love them with carrot sticks, apple slices, and a side of ranch or ketchup.

You can also build a snack board with the hearts in the center, surrounded by grapes, berries, sliced cucumbers, and pretzels. They work well for brunch with scrambled eggs and breakfast potatoes. They also shine as a movie night snack with fruit cups and sparkling water.

Storage Options

Store leftover Mini Grilled Cheese Hearts in an airtight container in the fridge for up to 3 days.
Cool them completely before you store them so condensation does not make them soggy.
Freeze them in a single layer on a baking sheet, then transfer to a freezer bag and keep them up to 2 months.
Reheat from the fridge in a skillet over medium-low heat or in a 350°F oven or toaster oven for 5 to 8 minutes until hot and crisp.
Reheat from frozen in a 350°F oven or air fryer for 8 to 12 minutes, flipping once, until the cheese melts and the bread crisps again.