Tomato Soup Grilled Cheese
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 332.4
- Total Fat: 13.3 g
- Cholesterol: 95.6 mg
- Sodium: 710.7 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 4.7 g
- Protein: 13.4 g
View full nutritional breakdown of Tomato Soup Grilled Cheese calories by ingredient
Introduction
You know that a bowl of warm, creamy tomato soup is always made better when paired with a gooey grilled cheese sandwich, so why not take the combo to the next step with a tomato soup and egg soaked grilled cheese? These sandwiches have all the goodness of hot French toast and stringy melted cheese, with the undeniable tomatoey taste you love. You know that a bowl of warm, creamy tomato soup is always made better when paired with a gooey grilled cheese sandwich, so why not take the combo to the next step with a tomato soup and egg soaked grilled cheese? These sandwiches have all the goodness of hot French toast and stringy melted cheese, with the undeniable tomatoey taste you love.Number of Servings: 5
Ingredients
-
1 (10.5-oz) can condensed tomato soup
2 eggs
2 egg whites
2 tbsp cold water
1/2 tsp basil
black pepper, to taste
10 thin slices 12-grain country bread, lightly toasted
2 oz aged Cheddar cheese (I like extra-old white), shredded
5 tsp butter, divided
Directions
In a large, shallow bowl, whisk together soup, eggs, egg whites, water, basil and pepper.
Soak bread slices in the egg mixture, turning to evenly coat.
Remove half the soaked slices to a plate and sprinkle with even amounts of Cheddar. Top with second half of the soaked slices.
In a large pan over medium heat, melt 2 tsp butter.
Add two sandwiches and cook, flipping once, until eggs are cooked and cheese is melted in the centre. Remove to a plate.
Repeat with remaining butter and sandwiches, using 1 tsp butter per sandwich.
Serve hot!
Number of Servings: 5
Recipe submitted by SparkPeople user JO_JO_BA.
Soak bread slices in the egg mixture, turning to evenly coat.
Remove half the soaked slices to a plate and sprinkle with even amounts of Cheddar. Top with second half of the soaked slices.
In a large pan over medium heat, melt 2 tsp butter.
Add two sandwiches and cook, flipping once, until eggs are cooked and cheese is melted in the centre. Remove to a plate.
Repeat with remaining butter and sandwiches, using 1 tsp butter per sandwich.
Serve hot!
Number of Servings: 5
Recipe submitted by SparkPeople user JO_JO_BA.