Grilled Cheese Dippers with Spicy Tomato-Cheese Soup (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. In a bowl, combine condensed cheese soup and the shredded cheese. Spread mixture on baguette slices. Butter the outside of the sandwiches.
2. 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.
3. Spicy Tomato-Cheese Soup:
4. 1 can condensed tomato soup
5. 1 can condensed Cheddar cheese soup
6. 3 cups spicy tomato juice
7. 2 teaspoons hot pepper sauce
8. 1 teaspoon dried basil
9. Combine all ingredients in a medium saucepan. Heat thoroughly, over medium heat, stirring occasionally.
10. Serve in mugs with Grilled Cheese Dippers.
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