Tiny Tomato Soup and Grilled Cheese Recipe
The classic combination makes an ideal bite for a starter. This is just enough of both soup and sandwich to get the party started.
Sam Henderson
Ingredients
Serves 8
- 2 cans prepared tomato soup
- 1/4 cup fresh basil, finely chopped
- 1 tbs. dried oregano
- 12 slices sourdough bread
- 6 slices muenster cheese
- 6 slices sharp cheddar
- 1 stick unsalted butter, at room temperature or slightly softer
Instructions
Heat the soup over medium heat with the dried oregano. When the soup is warm, add the fresh basil. Set aside.
Spread butter on one side of all of the slices of bread. Sandwich one slice of muenster and one slice of cheddar between two slices of bread with the butter facing out on both slices. Cook the sandwiches in a non-stick skillet, covered, for about 3 minutes on each side or until golden brown. Remove sandwiches and place on a wire rack to cool.
Cut away the crusts and then cut two strips from each sandwich about 2” wide and as tall as the bread. Fill tall shot glasses with soup and a small spoon. Serve each soup with a sandwich strip.
