Tomato soup and grilled cheese sandwiches were a staple when I was growing up. While they held a sort of nostalgia, I never really liked grilled cheese or tomato soup. You see, I was born a foodie. I ate what I was served but once I had a real choice, I started to discover that what I loved because I loved my family was not the food I really wanted to eat.
When I was in my early teens, I discovered a recipe that made me a tomato soup lover. The original recipe wasn’t perfect but a small adaptation and we had a new family staple. The soup still comes from a can but I add grilled onions and bacon and top with cheese.
In this picture, I did not add cheese to the soup because I made some amazing grilled cheese roll-ups. This is a new recipe for me and it has a few kinks that need working out but, overall, this is going to be my new soup companion.
The reason I never liked grilled cheese is I can’t stand fake cheese. That means I usually make my sandwiches with cheddar. Last week I discovered a new product – it’s Kraft Big Slices American. This is not fake cheese nor is it wrapped in plastic. This is a colby/cream cheese blend. The end result is a melty cheese that tastes like cheese.
To make the roll-ups – cut the crust off your slice of bread and flatten with a rolling pin. Add one half of a big slice of cheese and roll.
Here is where I had a little problem – the original directions had you melt the butter in the pan and fry the roll-ups. The side that touches the pan/butter sucks up all the butter leaving none for the rest of the roll-up. It didn’t mess up the roll-ups in anyway and I doubt my family noticed but it was a little unnerving to flip and find you are out of butter in the dish.
I’m thinking I will either butter the roll-up before adding it to the pan or do a quick roll in the pan before I let the roll-up sit.
Meanwhile, I’m learning to love tomato soup and grilled cheese.