Epicure Recipes

Gooey Grilled Cheese

Sheet PanGame DayVegetarianSugar ConsciousLunchDinner

40 min

6 servings

Print

Grilled cheese and tomato soup—name a more iconic duo, we’ll wait. Now, not to mess with a classic, but why not skip all the grilling, flipping, and dunking, and get right to the good stuff? Pour tomato soup over assembled sammies and bake ‘em for some hands-off prep. It’s a lunchtime win for kids and a trip down nostalgia lane for the young at heart.

Ingredients

  • 1⁄2 brick (8 oz/250 g) light cream cheese
  • 1 tbsp CCB Dip Mix or Herb & Garlic Dip Mix
  • 12 slices bread
  • 6 slices cheese, your choice
  • 1⁄4 cup unsalted butter, room temperature
  • 2 cups prepared Tomato Soup, warmed
  • 1 pkg Tomato Soup Seasoning
  • 1 can (6 oz/156 ml) tomato paste
  • 4 cups water
  • 2 tbsp heavy cream, optional
  • 2 eggs
  • 1 cup grated cheddar cheese

Preparation

  1. Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
  2. In a small bowl, combine cream cheese with dip mix. Spread onto 6 slices of bread. Top with cheese slices and remaining bread. Spread the outside of each slice of bread with 1 tsp butter. Arrange on pan.
  3. In a large bowl, whisk eggs. Gradually whisk in soup. Pour over sandwiches and top with cheese.
  4. Bake 20 min, or until golden brown. Let stand on pan 10 min.
  5. Slice sandwiches in half diagonally to serve.

Epicure Products Used

Nutritional Information

Per serving: Calories 430, Fat 25 g (Saturated 14 g, 0.5 0 g), Cholesterol 130 mg, Sodium 670 mg, Carbohydrate 34 g (Fiber 2 g, Sugars 9 g), Protein 17 g.