Tomato Soup Grilled Cheese: Soup in a Sandwich
makes two sandwiches
For the creamy tomato soup spread1 1/2 tablespoons lowfat cream cheese1 tsp sundried tomato paste1 tsp regular tomato pastescant 1/2 teaspoon sugarfreshly ground pepper
For sandwiches1/2 cup grated cheddar cheese1/2 cup grated asiago cheese4 slices light wheat bread1 1/2 T butter, melted
Mix cream cheese, sundried tomato paste, tomato paste, sugar, and a quick grind of pepper in a small bowl until smooth. Set aside. Grate cheese and toss the two types together to mix. Warm a large, seasoned cast iron pan over medium. Brush one side of each slice of bread with melted butter. Flip bread and spread other side of each piece of bread with tomato soup spread. You should use all of it.
Place 2 slices of bread, butter side down, in preheated pan. Turn pan down to low. Divide grated cheese among the two slices and distribute in an even layer all the way to the edges. Top each with the other slices of bread, tomato side down, butter side up. Press down with a spatula and cover with a lid. Cook on low 5 minutes, then turn carefully, holding sandwich together. Cook another five minutes on low, uncovered. You can continue to flip and cook if bread is not adequately brown, checking every minute or so.
Cut each sandwich in half, and serve with a green salad or quick pickles.

Tomato Soup Grilled Cheese: Soup in a Sandwich

makes two sandwiches

For the creamy tomato soup spread
1 1/2 tablespoons lowfat cream cheese
1 tsp sundried tomato paste
1 tsp regular tomato paste
scant 1/2 teaspoon sugar
freshly ground pepper

For sandwiches
1/2 cup grated cheddar cheese
1/2 cup grated asiago cheese
4 slices light wheat bread
1 1/2 T butter, melted

Mix cream cheese, sundried tomato paste, tomato paste, sugar, and a quick grind of pepper in a small bowl until smooth. Set aside. Grate cheese and toss the two types together to mix. Warm a large, seasoned cast iron pan over medium. Brush one side of each slice of bread with melted butter. Flip bread and spread other side of each piece of bread with tomato soup spread. You should use all of it.

Place 2 slices of bread, butter side down, in preheated pan. Turn pan down to low. Divide grated cheese among the two slices and distribute in an even layer all the way to the edges. Top each with the other slices of bread, tomato side down, butter side up. Press down with a spatula and cover with a lid. Cook on low 5 minutes, then turn carefully, holding sandwich together. Cook another five minutes on low, uncovered. You can continue to flip and cook if bread is not adequately brown, checking every minute or so.

Cut each sandwich in half, and serve with a green salad or quick pickles.


  1. vehemently-vivacious reblogged this from prettygirlfood
  2. spaceyisgracie reblogged this from prettygirlfood and added:
    This sounds amazing!
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  8. lacqueredladyfingers reblogged this from prettygirlfoodrecipes and added:
    I made this for lunch today and will definitely be doing it again. For the record, this is where I get a lot of cooking...
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