Grilled Cheese and Tomato Soup
- Author
- Jeremy Puglisi
Ingredients
- Whole wheat bread
- Sharp cheddar cheese slices
- Pepper jack cheese slices
- Butter
- Tuscan herb seasoning (or similar)
- Diced jalapeños
- Diced red onion
- Bacon bits or chopped cooked bacon
- 2 cans Campbell’s Tomato Soup
- 1 can Campbell’s Spicy Tomato Soup
- Fresh basil, chiffonade
- Croutons
- Cream
- Sundried tomatoes, diced
Directions
- Prep all veggies first (dice the jalapenos, dice the onions, chiffonade the basil, dice the sundried tomatoes, chop bacon or use bacon bits).
- Butter the outside of the bread and add a generous amount of Tuscan Herb Seasoning.
- Brown the diced onions, jalapenos, and bacon bits over medium heat on the griddle top.
- Light the side burner and empty the tomato soup (2 to 1 regular to spicy tomato soup) into a saucepan over low heat and let simmer.
- Place the bread on the griddle top and add the sharp cheddar with a slight overhang for skirting.
- Add the browned “mash” of Jalapeno, Onion, and Bacon Bits to the sandwich. Top with Pepperjack and the other slice of the bread.
- Flip the sandwich when the bottom is done and dome the sandwiches for a perfect cheese melt.
- Add croutons, basil, sundried tomatoes, and a splash of cream to the tomato soup.
- Eat and Enjoy!