Side Pannel
Mini Grilled Cheese with Tomato Soup Dip
- Prep Time: 20 sandwich bites, 3 cups
- Cooking Time: 20 minutes
- Serves: 5
Mini Grilled Cheese with Tomato Soup Dip
- Recipe Submitted by maryjosh on 11/30/2016
Ingredients List
- tomato soup dip
- 1 lb tomatoes (I used plum tomatoes)
- 1 Tbsp butter
- 1/2 onion, peeled and chopped
- 1 1/2 cups chicken stock
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1-2 Tbsp heavy cream
- fresh basil for garnish
- sandwich bites
- 10 slices of white bread
- 5 slices cheese (American, Cheddar, whatever you like)
- butter, at room temperature
Directions
Rinse and give the tomatoes a rough chop.
Melt the butter in a pan and add the onions and tomatoes. Saute for a minute or two, and then pour in the stock and add the bay leaves. Bring up to a simmer and let cook, loosely covered, for about 20 minutes. Remove the bay leaves and season with salt and pepper.
Working in batches, puree the soup in a food processor or good blender. When it is completely smooth, blend in the cream.
Reheat the soup on the stove and taste to adjust the salt and pepper.
Serve hot with a garnish of fresh basil leaves.
Make the grilled cheese sandwich bites by first cutting off the crusts from your bread. You are going to make larger sandwiches to grill, and then cut them down to mini size after they are cooked.
Put a piece of cheese in between two pieces of bread. Butter the outside of the top and bottom. Place the sandwich on a hot pan and cook until golden on both sides. Remove the sandwiches and set them aside to cool a bit so they will be easier to slice.
Slice with a sharp serrated knife into smaller squares, and then in half into little 'bites'.
Melt the butter in a pan and add the onions and tomatoes. Saute for a minute or two, and then pour in the stock and add the bay leaves. Bring up to a simmer and let cook, loosely covered, for about 20 minutes. Remove the bay leaves and season with salt and pepper.
Working in batches, puree the soup in a food processor or good blender. When it is completely smooth, blend in the cream.
Reheat the soup on the stove and taste to adjust the salt and pepper.
Serve hot with a garnish of fresh basil leaves.
Make the grilled cheese sandwich bites by first cutting off the crusts from your bread. You are going to make larger sandwiches to grill, and then cut them down to mini size after they are cooked.
Put a piece of cheese in between two pieces of bread. Butter the outside of the top and bottom. Place the sandwich on a hot pan and cook until golden on both sides. Remove the sandwiches and set them aside to cool a bit so they will be easier to slice.
Slice with a sharp serrated knife into smaller squares, and then in half into little 'bites'.
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