Tag grilled cheese

Back To School for the Whole Family: Grilled Cheese with Tomato Soup Recipe

It’s about that time of year again—and if it hasn’t already hit, it’s coming soon:
Back To School time for the kids! The school year brings hectic schedules and busy parents looking for an easy-to-make, sure-to-please dinner. Boy, do we have the solution for you! The delicious mix of fine cheeses adds a gourmet touch to an old favorite, and the “secret ingredients” added to the tomato soup will have everyone thinking you made it from scratch.  Best of all, it’s super simple!

At the end of the day, Miniature Grilled Cheese Sandwiches with Tomato Soup is sure to hit the spot. Check out the Appetizer Version of this recipe, too!

Ingredients

Grilled Cheese:
24 slices white bread
2 cups combination of grated Gruyère, Fontina, and mozzarella cheeses, mixed together
2 Tablespoons chives, chopped
½ stick butter

Tomato Soup:
3 cans tomato soup
1½ cup water
1½ cup milk
9 Tablespoons orange juice

Methods/Steps

Prepare Bread: Heat oven to 300ºF. Using a 2-inch round cookie cutter, cut out 2 circles from each bread slice.  Toast in the oven on a sheet pan for about 5 minutes to dry out the bread.

Assemble Sandwiches: Mix together the cheese and chives. Top slices of white bread with the cheese/chive mixture. Close the sandwiches.

Cook Sandwiches: In a large skillet, melt about 2 Tablespoons of the butter over moderate heat. Cook the sandwiches turning once, until browned, about 1-2 minutes per side. Transfer the sandwiches to a sheet pan. Repeat with the remaining sandwiches, using 2 Tablespoons of butter per batch. Reheat the sandwiches in the oven for about 5 minutes, until piping hot.

Make Soup: Mix can of soup with water, milk, and orange juice, and heat to liking. Then serve in small bowls with grilled cheese sandwiches.

Makes 24 mini sandwiches.

Want more fun recipes like this one? Go to our Appetizer Recipe Library!

Grilled Cheese Please

Latin Style Grilled Cheese SandwichDid you know April is National Grilled Cheese Month? We celebrated by drawing our golden spatula for a high-steaks Grilled Cheese Competition masterminded by the folks at USA Hosts/Key Events and AT&T Ballpark.

Chef de Cuisine Tanya Rogow invented the world’s first Latin-Style Grilled Cheese Sandwich with Slow-Roasted Pork, Spanish Olives, Capers and Manchego.

Tender, shredded pork mingles with three kinds of cheese: Manchego, Gruyere and white cheddar. Spicy pepperoncini peppers and Spanish olives pump up the Latin flavor, while rye bread, capers and yellow mustard add an unexpected New Yorker twist to remind us that the grilled cheese sandwich is after all an American tradition.

Served with a side of plantain chips, this Latin Style Grilled Cheese Sandwich takes the old Wonderbread/Kraft Singles standby to a whole new level of global gourmet fusion!

All day long on the field of AT&T Park, eaters (also the judges of the contest) told us how much they loved our perfectly crisped bread, gooey cheese and tangy zip of mustard and juicy pork goodness. Utterances of “this is the best sandwich ever” and “definitely my favorite” could be heard amongst passers by.

We had some formidable competition from local catering companies, the ballpark staff and USA Hosts. We were clearly the crowd favorite among foodie types, but the winner of the official competition ended up being a brie and prosciutto sandwich from a Berkeley catering company (can’t recall their name).

We attribute their win to a certain charming French chef who was caught wooing female judges with comments like “you say you’ve tried French food, but have you tried French men?”. Short of shaking our maracas, our Latin Grilled Cheese didn’t stand a chance against his je ne sais quoi. Alas, there is always next year!

Recipe for Latin-Style Grilled Cheese Sandwich