Two-bite grilled cheese

A holiday party, a backyard barbecue, or perhaps a night of appetizers and wine with close friends—these are the sorts of occasions where these miniature grilled cheese sandwiches belong. This combination is so simple that it can hardly be called a recipe, but I am telling you, these mini versions of a fabulous flavor combination really hit the spot, and they save you fuss in the kitchen when you should be spending time with friends!

• If you’re using a grill pan instead of a griddle, preheat the oven to 200°F.
• Slice the baguette on a slight diagonal, cutting slices that are thick enough to hold together but thin enough that you will really be able to taste the fillings. You should get about twenty ½-inch slices from one baguette.
• Brush one side of each baguette slice with olive oil. Spread the unoiled sides of half of the slices with a scant ½ tablespoon of jam and top with a slice of Manchego.
• Cover the Manchego with the remaining baguette slices, oiled side up.
• Heat your griddle or grill pan over medium heat. Working in batches if necessary, grill the sandwiches until the cheese is melted and the outsides are just toasted, about 1½ minutes per side.
• Transfer the sandwiches to the oven to keep them warm while toasting the remaining sandwiches, if necessary.

• Sprinkle the tops with salt and serve warm.
• A few other combinations you might want to try include:

• Fresh goat cheese, balsamic vinegar, and pear • Gouda, apple, and whole grain mustard • Sharp white cheddar, fresh basil, and roasted tomatoes • Gruyère, mozzarella, and a slice of roasted butternut squash