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Grilled Cheese Roll Ups With Tomato Soup Dipping Sauce

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Ingredients

  • Tomato Soup Dipping Sauce
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion (roughly half a small onion)
  • 1 clove minced garlic
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon thyme
  • 14 ounces canned diced tomatoes with juices
  • 1 cup vegetable or chicken broth
  • 1 teaspoon balsamic vinegar
  • Grilled Cheese Roll Ups
  • 12 slices white bread
  • 12 slices American cheese
  • 4 tablespoons melted butter (add pinch of salt if unsalted)

Details

Preparation

Step 1


Instructions

For the sauce
1.In a large Dutch oven, heat up the oil until hot. Add the onion and cook until soft, 5-8 minutes. Add the garlic and cook 1 minute. Add the sugar, salt, pepper, basil, oregano, and thyme. Stir all together and cook another 5 minutes. Add the tomatoes, broth, and vinegar. Bring a boil then turn down to a simmer and cook 30 minutes.
2.Add the soup mixture to a blender and puree until smooth. Be careful - because the mixture is hot, it will expand greatly in the blender when you turn it on. If needed, puree in two batches.

For the roll ups
1.Flatten one slice of bread to about half of its original thickness. Add one slice of cheese. Roll up bread and set aside, seam side down. Repeat with the remaining bread.
2.Heat a skillet over medium heat. Dip each roll up into the butter. Once hot, turn the heat down to medium-low and add several roll ups without overcrowding (my skillet cooked 4 at a time). Cook until the cheese has melted and the bottom is golden brown* then flip. Cook until golden brown then transfer to a plate. Repeat with remaining roll ups. Serve hot with dipping sauce.



Notes

*The key to melting the cheese without burning the bread is cooking on low heat. If the cheese is a bit thick, cover with a lid to help speed up the process.

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