A few tips for making great grilled cheese sandwiches: Grate the cheese (it'll melt evenly); butter the outsides of the bread, instead of putting butter in the pan; and cover the pan as you cook.
2 cups vegetable broth
1 cup half-and-half
1 teaspoon kosher salt
1/4 teaspoon pepper
1 pound steamed broccoli florets
2 grilled cheese sandwiches made with white cheddar and sourdough, crusts trimmed
1. Heat broth, half-and-half, salt, and pepper in a small saucepan until simmering. Add broccoli. Working in batches, purée mixture in a blender until very smooth.
2. Cut each sandwich into 1-in. squares.
3. Divide soup among 10 shot glasses. For each, push a decorative skewer through 2 mini sandwiches and set over glass.