Layer cheese in between two slices of Canyon Bakehouse gluten-free Heritage Bread. (This bread is much larger than other gluten-free breads which means more grilled cheese cubes!)

Spread softened garlic butter or salted butter on the top side of the sandwich.

Melt remaining garlic butter or salted butter on one side of skillet over medium heat. Place unbuttered bottom of sandwich on the melted butter. Cover pan with a lid. (Steam helps the cheese melt without burning the bread).

Remove lid after two minutes to check bottom of sandwich to watch for browning. Once brown, flip sandwich over and repeat cooking with lid on until other side is brown as well. Remove from skillet and place on cutting board to cool.

Once cool, use a knife to cut grilled cheese sandwich into cubes. I cut it into three rows, then cut into about 1" cubes. One sandwich resulted in 14 cubes.

To assemble skewers: Alternate grilled cheese cubes with 1/2 slices of deli ham on skewers. Add cherry tomatoes or strawberries at the end(s).

Refrigerate or place in lunch bag with ice pack to keep cool until lunch.