1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to catch any melting cheese.
2. Slice each Hawaiian roll in half horizontally, keeping the top and bottom intact as pairs.
3. In a small bowl, combine the softened butter, mayonnaise, Dijon mustard, garlic powder, smoked paprika, and freshly ground black pepper. Mix until smooth and evenly blended.
4. Spread a generous layer of the butter mixture on the inside of both the top and bottom halves of each roll. This adds richness and ensures a golden, crispy crust.
5. Layer the sharp cheddar slices evenly on the bottom halves, then sprinkle with shredded mozzarella for that wonderful melty texture.
6. Carefully place the top halves back onto the cheese-covered bottoms, pressing down gently to help everything stick together.
7. Arrange the assembled mini sandwiches on the prepared baking sheet, spacing them slightly apart.
8. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbling and the tops are golden brown.
9. If you prefer a crisper top, switch the oven to broil for the last 1-2 minutes—just watch closely to avoid burning.
10. Remove from the oven and allow the mini grilled cheeses to cool for a minute or two before serving. This helps the cheese set slightly and makes them easier to handle.

One of my fondest memories is sneaking into the kitchen at dawn, whisking eggs, and folding flour as though I were painting a memory. This recipe has that same spirit—simple steps that build a moment worth remembering. The buttery, garlicky crust and the melty cheese filling are reminiscent of those early mornings filled with hope and promise.