Marcy Carriker Smothers
Campbell's Tomato Soup grilled cheese sandwiches National Sandwich Day

National Sandwich Day

It’s National Sandwich Day! Why not make a Soupwich? It’s a combo of a grilled cheese and tomato soup from my book SNACKS: Adventures in Food, Aisle by Aisle.

Soupwich

Mmmm mmmm good!
Serves 4 as a Soupwich or 12 as an hors d’oeurve.

  • 1 stick butter, room temperature
  • ¼ cup Campbell’s Tomato Soup, condensed (i.e. straight from the can)
  • 1 tablespoon onion or shallot, minced
  • 2 cups cheddar cheese, shredded
  • 8 slices bread, I prefer English Muffin bread, French or sourdough
  • Olive oil

  1. Mix butter, soup and onion.
  2. Spread one tablespoon of tomato soup butter on each slice of bread.
  3. Put ½ cup cheddar cheese on four of the slices and close.
  4. Press on Soupwich to seal it.
  5. Using a pastry brush, lightly paint the outside of the Soupwich on both sides with olive oil. Alternately you can use soft or melted butter.
  6. Heat a heavy or non-stick skillet on medium high. When it is hot, add Soupwich.
  7. Squish and flip a few times until browned on both sides and the cheese is melted.

Postscript

  • If you are serving the Soupwiches as an hors d’oeurve, remove the crusts and cut on the diagonal.
  • Go ahead and make the rest of the soup. Be sure to fill the can ¾ full, not all the way to the top.

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