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Minion Cheese Sandwiches

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Updated Jun 11, 2015
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These easy open-faced sandwiches make a fun addition to your themed party!

Minion Cheese Sandwiches

  • Prep Time 20 min
  • Total 20 min
  • Servings 8
  • Ingredients 5
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Ingredients

  • 8 slices white or wheat sandwich bread
  • 12 slices American cheese
  • 2 slices white Cheddar cheese
  • 1 Fruit by the Foot™ Berry Tie-Dye™ fruit-flavored snack (from a variety pack box)
  • 8 pieces dark-colored Fruit Gushers™ fruit-flavored snack

Instructions

  • Step 
    1
    Use small knife or kitchen scissors to cut minion shape from each bread slice, discarding edges of bread.
  • Step 
    2
    Place 1 American cheese slice on each piece of bread. Cut 4 of the remaining American cheese slices in half. Cut cheese halves to cover remaining bread on minion shape; discard remaining cheese.
  • Step 
    3
    Use 1 1/2- to 2-inch round cutter to cut four circles from each of the white Cheddar cheese slices. Place 1 cheese round on top of American cheese to make eye on each.
  • Step 
    4
    Use small knife or kitchen scissors to cut 16 thin strips about 1 inch long of the Fruit by the Foot™ snack. Place strips on both sides of the white cheese circle. Use any remaining Fruit by the Foot™ to cut mouth shapes for sandwiches. Place 1 Fruit Gusher™ snack in center of each eye to make eyeball.

Nutrition

230 Calories
14g Total Fat
10g Protein
18g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
230
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
710mg
30%
Potassium
80mg
2%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
5g
Protein
10g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
45%
45%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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