Tomato Soup Grilled Cheese Sandwich
Tomato soup grilled cheese casserole turn the classic, nostalgic pairing into one delicious savory casserole with all the. Less mess, no leftovers, and ALL the flavor of your childhood favorite!
Servings: 2 sandwiches
Calories: 1292kcal
Ingredients
- 6 slices thick sourdough bread
- 2 tbsp butter divided
- 1/2 white onion minced
- 1-2 tsp minced garlic
- 1 bay leaf
- pinch of nutmeg
- salt and pepper to taste
- 2 tbsp tomato paste
- 1/4 cup heavy cream
- 1/2 cup milk
- 3 eggs
- 4 slices sharp cheddar cheese
- 4 slices Swiss cheese
- 1/4 cup Parmesan cheese shredded
Instructions
- Butter both sides of the bread, and place them on a baking sheet. Bake at 325 degrees for 4 minutes per side. Set aside.2 tbsp butter, 6 slices thick sourdough bread
- In a dutch oven, or other pot, heated over a medium pot melt the remaining tablespoon of butter. Stir in the onions and garlic. Cook, stirring occasionally, just until the onions are soft and translucent.1/2 white onion, 1-2 tsp minced garlic
- Stir in the bay leaf, nutmeg, and salt & pepper, to taste. Stir in the tomato paste and reduce the heat until the sauce is at a simmer. Simmer for 5 minutes, stirring occasionally.1 bay leaf, pinch of nutmeg, salt and pepper, 2 tbsp tomato paste
- Slowly add the cream & milk, whisking constantly until they're fully incorporated. Bring the mixture to a boil, then immediately remove the pot from heat.1/4 cup heavy cream, 1/2 cup milk
- To a large mixing bowl, add the eggs. Whisking, add 2 tbsp of sauce, to temper. Once completely incorporated, slowly slowly pour in the rest of the sauce, whisking constantly until the mixture's incorporated and combined completely.3 eggs
- Spray a 9x13 baking dish lightly with cooking spray. Add two bottom pieces of bread to it. Top them with the Swiss cheese. Place middle slices on top. Top those with the cheddar slices. Place top slices on top.4 slices Swiss cheese, 4 slices sharp cheddar cheese
- Slowly pour the tomato soup sauce evenly over top of the sandwiches. Sprinkle the shredded Parmesan evenly out over top of the soup covered sandwiches.1/4 cup Parmesan cheese
- Bake again at 325 degrees for 30 minutes, or until golden brown and the cheese is bubbly. Let the sandwiches rest 1-2 minutes, serve & enjoy!
Notes
- Sourdough is my preferred bread but you can use whatever thickly sliced bread you like. Bakery Italian bread would also be good.
- Feel free to vary the cheese to suit your taste.
- I like to remove the bay leaf with a pair of tongs so no one bites into an unpleasant surprise while they are eating.
Nutrition
Calories: 1292kcal | Carbohydrates: 112g | Protein: 60g | Fat: 68g | Saturated Fat: 37g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 413mg | Sodium: 2128mg | Potassium: 726mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2431IU | Vitamin C: 6mg | Calcium: 1097mg | Iron: 10mg