Ingredients with Measurements:
- 8 slices of bread
- 8 slices of cheddar cheese
- 1 can of tomato soup
- 1/2 cup of milk
- 1/4 cup of butter
- Salt and pepper to taste
Special equipment needed:
- Griddle or frying pan
- Soup pot
- Blender or immersion blender
Step-by-step instructions:
1. Preheat a griddle or frying pan over medium heat.
2. Butter one side of each slice of bread.
3. Place a slice of cheese on the unbuttered side of four slices of bread.
4. Top each cheese slice with another slice of bread, buttered side up.
5. Place the sandwiches on the griddle or frying pan and cook until the bread is golden brown and the cheese is melted, flipping once.
6. While the sandwiches are cooking, heat the tomato soup and milk in a soup pot over medium heat.
7. Once the soup is heated through, blend it with a blender or immersion blender until smooth.
8. Season the soup with salt and pepper to taste.
9. Serve the grilled cheese sandwiches with the tomato soup for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Griddle or frying pan: medium heat
- Soup pot: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 27g
- Saturated fat: 16g
- Cholesterol: 75mg
- Sodium: 1250mg
- Total carbohydrates: 35g
- Dietary fiber: 2g
- Sugars: 9g
- Protein: 17g
Substitutions for ingredients:
- Cheese: Any type of cheese can be used, such as American, Swiss, or provolone.
- Bread: Any type of bread can be used, such as sourdough, wheat, or rye.
- Tomato soup: Homemade tomato soup can be used instead of canned.
Variations:
- Add sliced ham or turkey to the grilled cheese sandwiches for a heartier meal.
- Use different types of cheese for a different flavor.
- Add a pinch of dried basil or oregano to the tomato soup for extra flavor.
Tips and tricks:
- Use room temperature butter for easier spreading.
- Don't overcrowd the griddle or frying pan to ensure even cooking.
- Use a spatula to press down on the sandwiches while cooking to help the cheese melt faster.
Storage instructions:
- Store any leftover grilled cheese sandwiches and tomato soup separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the grilled cheese sandwiches in a toaster oven or oven at 350°F for 5-10 minutes until heated through.
- Reheat the tomato soup on the stovetop over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the grilled cheese sandwiches on a platter with the tomato soup in a bowl for dipping.
- Garnish the soup with a dollop of sour cream or croutons.
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Steamed green beans
Troubleshooting advice:
- If the bread is browning too quickly, turn down the heat on the griddle or frying pan.
- If the cheese is not melting, cover the pan with a lid to trap the heat and help the cheese melt faster.
Food safety advice:
- Make sure the cheese is fully melted and the sandwiches are heated through before serving.
- Store any leftover food in the refrigerator within 2 hours of cooking.
Food history:
- Grilled cheese sandwiches have been a popular comfort food in the United States since the 1920s.
- Tomato soup has been a popular canned soup since the 1890s.
Flavor profiles:
- The grilled cheese sandwiches are savory and cheesy, while the tomato soup is tangy and slightly sweet.
Serving suggestions:
- Serve the grilled cheese sandwiches and tomato soup as a cozy lunch or dinner on a chilly day.
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Taste: Creamy, Cheesy, Savory, Tangy, Comforting