Cumin grilled cheese for soup

I was inspired by a grilled cheese and soup recipe in Stir by Barbara Lynch and wanted to pair a similar grilled cheese with my chipotle squash soup.  It's a great lunch or light dinner. I also want to make mini ones with shots of soup (inspired by Barbara Lynch) for a party. So crunchy and tasty.

Ingredients:
Bread, very thinly sliced and ideally long so it can sit on top of a bowl of soup
Butter (1 tbsp for 3 sandwiches)
1/2 tsp cumin seeds
thin slices of monterey jack cheese
a sprinkle of pecorino romano

Directions:

Preheat oven to 400. Cut the bread as thin as you can and put on a silpat or parchment lined baking sheet. Toast the cumin seeds in a nonstick skillet and put aside.

Melt butter the skillet and then let it cool a bit. Add the cumin seeds. Using a brush or spoon, brush the tops of the bread with the butter and cumin seed mixture.

Flip half the bread butterside down and top with cheese.

Top the cheese with the bread butterside up and sprinkle with a little pecorino. Top with lightly greased tinfoil or parchment. Then top with another baking sheet and weigh down with an ovenproof skillet.

Put in the oven for 15 minutes or so, until brown.

Voila. Thin little crunchy tasty grilled cheeses. I had mine in for a few minutes too long (about 18 total).