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.
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.
Cut each sandwich into 1-in. squares.
Divide soup among 10 shot glasses. For each, push a decorative skewer* through 2 mini sandwiches and set over glass.
*We got our skewers from Pick On Us (pickonus.com).
Note: Nutritional analysis is per serving.
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