Grilled Cheese Dippers with Spicy Tomato-Cheese Soup
- 1 can condensed Southwest-style pepper jack soup
- 8 ounces Mexican-style shredded cheese
- 1 baguette French bread, sliced 1/2-inch thick
- 1/2 stick butter, softened
- Spicy Tomato-Cheese Soup, recipe follows
In a bowl, combine condensed cheese soup and the shredded cheese. Spread mixture on baguette slices. Butter the outside of the sandwiches.
Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook until golden brown, approximately 2 minutes. Flip sandwiches and cook second side. Cover frying pan to ensure that the cheese melts. Serve as "dunkers" with mugs of Spicy Tomato-Cheese Soup.Spicy Tomato-Cheese Soup:
1 can condensed tomato soup
1 can condensed Cheddar cheese soup
3 cups spicy tomato juice
2 teaspoons hot pepper sauce
1 teaspoon dried basil
Combine all ingredients in a medium saucepan. Heat thoroughly, over medium heat, stirring occasionally.
Serve in mugs with Grilled Cheese Dippers.
Recipe courtesy of Sandra Lee
Recipe courtesy of Rachael Ray
Recipe courtesy of Food Network Kitchen