In a small sauce pan, heat butter and olive oil, then add chop sage. Heat on low until warm and fragrant. Reduce heat and let sit while preparing the sandwiches.
Top 4 slices of bread with equal amounts of grated Comte cheese and top with remaining bread slices to form 4 sandwiches.
Heat a large skillet, or flattop, to medium high heat and add a teaspoon of the sage butter to the pan. Place one sandwich in the pan and heat until cheese begins to melt and bread begins to brown, approximately 3-5 minutes. Top bread with 1 teaspoon of sage butter and flip over to brown both sides. When cheese has melted, approximately 3-5 minutes, remove from pan onto a cutting board. Repeat until all sandwiches are cooked.
Cut crusts off the sandwiches and continue to cut into small rectangles. Each mini sandwich should be only 2-3 bites. Serve warm.
Note: Amount of cheese needed may vary based on the size and shape of your bread slices. When in doubt, I always opt for more cheese rather than less.