Monday, May 09, 2005
Try a new twist on an old favorite
Grilled cheese sandwiches and hot tomato soup will always be a lunchtime favorite of many. Although grilled American cheese sandwiches paired with plain tomato soup from a can will always be satisfying and comforting, this combination can be made into a heartier meal with the addition of some simple ingredients.
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Creamy Tomato Soup
1 small onion, chopped
1 teaspoon butter or margarine
1 14.5-ounce can diced tomatoes, undrained
1 10.75-ounce can condensed tomato soup, undiluted
3/4 cups milk
1/2 teaspoon granulated sugar
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/2 8-ounce package cream cheese, regular or reduced fat, cubed
In a nonstick saucepan over medium heat, sauté onion in butter until tender, about 3 to 5 minutes. Stir in tomatoes, tomato soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Makes 4 servings.
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To reduce the fat in this sandwich, substitute turkey bacon and reduced-fat American cheese. Also, spray bread with butter-flavored cooking spray instead of using butter or margarine.
Tomato Bacon Grilled Cheese
8 slices bacon
1/4 cup butter or margarine, softened
8 slices white bread
8 slices American cheese
8 slices tomato
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Heat a large nonstick skillet over medium heat. Divide butter evenly onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, 2 slices bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Cook sandwiches until golden on both sides. Makes 4 servings.
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Pantry Pointers
Grated cheese melts more evenly than sliced cheese. Use 1/4 to 1/2 cup per sandwich.
Buttering the bread instead of melting butter in the pan allows sandwiches to become flavorful and crisp. Instead of spreading the bread with a knife, try melting it and putting it on the bread with a pastry brush.
For a change from butter, try spreading mayonnaise or salad dressing (such as Miracle Whip) on bread. Grill as you would with buttered bread.
When time is short, toast two slices of bread in the toaster. After toasting, put a slice or two of cheese in the middle and microwave on medium power until melted, about 10 to 20 seconds.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com