Not Your Father’s Grilled Cheese

Currently in a grilled-cheese-and-tomato-soup phase. It’s a thing. You know it’s a thing. I’ve had it probably 5 times in the past few weeks. Derrricious.

EXCEPT, my sandwich-dipping-in-soup skills are primitive to say the least. It’s not that I haven’t had the practice; my coordination just sucks. So, even when I dip and move to my mouth at a gracefully rapid speed, it still drips on the table or my lap or my woman shelf. And I look like a 3 year old.

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SO, since I’m moderately creative, I started thinking of a way to remedy the situation. Ever had a monte cristo? Ham, turkey, Swiss, strawberry jam sandwiched between French toast slices and dusted in powdered sugar.. It’s savory/sweet and one of my favorites. Obviously, we’re not dusting powdered sugar on it, but I thought making a tomato-based French toast then melting cheese would be awesome. And it is. So make it.

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Side note: I used some tomato paste, but also added some tomato soup from Campbells – but straight from the can without adding the water or milk for a more concentrated taste. The tomato paste alone didn’t offer that sweetness that you taste when you eat tomato soup.

Another side note: I grew up using American cheese in my grilled cheeses, cuz, let’s face it: no other cheese melts like American cheese. Feel free to use any other kind of cheese you prefer! But know I judge you.

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Grilled Cheese Tomato Soup Sandwich

3 eggs
1/3 cup of cream
1 tsp tomato paste
1 tbsp Campbells tomato soup…stuff
Salt/pepper to taste
1 tbsp butter
2 slices white bread
2 slices American cheese

1. Preheat your oven to 350 degrees. Prepare a sauté pan on medium heat. Also prep a greased baking sheet, setting to the side.
2. Combine eggs, cream, tomato paste, tomato soup stuff and mix well. Season.
3. Place white bread in mixture and let sit, turning over and let soak for about 30-40 seconds (my bread was pretty thin).
4. Add half the butter to the sauté pan, allowing to melt. Then place the white bread in the pan and let cook for 1 minute until slight browning appears, then flip and do the same for the other side.
5. A lot of French toast recipes call for all the cooking to be done in the pan. I personally feel the egg does not cook throughly in the pan.. Not a fan of squishy French toast, if you know what I mean. So, I like to finish in the oven. Place both slices of browned toast on the greased baking sheet. Place in the oven for about 5-6 mins.
6. Remove French toast from oven and build the sandwich with both slices of cheese.
7. The best part!! Cutting the sandwich diagonally (if you do it straight in half, I also judge you) and pulling it apart for that gooey, creamy cheese show. And then eating it.

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And that’s it! Let me know what you think in the comments below.. Or if you have any tips to help this recipe be better! This is more or less andexperiment for me.. Cause what’s more fun than experimenting with your taste buds as guinea pigs?! That’s a rhetorical question.

Until next time!

-Jen