GRILLED CHEESE SHOOTERS RECIPES

Steps:

• Heat soup on stovetop until desired temperature.
• Top each of 4 bread slices with 1 slice of cheese. Cover with remaining bread slices. Spread outside of sandwiches with butter.
• Heat 12-inch nonstick skillet or griddle over medium heat. Place sandwiches, 2 at a time if necessary, in skillet; cook until toasted and cheese is melted, turning once.
• Cut off crusts from sandwiches; cut each sandwich diagonally into 4 pieces.
• Divide soup evenly among 8 small shooter-style glasses. Place 1 sandwich triangle in each glass. Serve immediately.

Steps:

• Add 1 tbsp. butter and the shallot to a saucepan over medium-high heat, stirring until softened, about 3 minutes.
• Add pumpkin, nutmeg, and stock. Simmer over low heat until slightly thickened, about 10 minutes. Season with salt and pepper.
• Spread remaining butter on 1 side of each bread slice. In a bowl, combine apple and Gorgonzola; divide mixture among bread to make 3 sandwiches, buttered sides out.
• In a nonstick pan over medium heat, grill sandwiches until golden brown and cheese is melted, about 3 minutes per side.
• Add soup to a blender and puree until smooth. Slice each sandwich into 5 pieces lengthwise. Serve soup in small cups with a sandwich slice.