Tomato soup and grilled cheese sandwiches were made for each other. Try this twist with cool, refreshing gazpacho.
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2 cups Bloody Mary mix
1 small (1/2 cup) cucumber, peeled, chopped
1 small (1/2 cup) green bell pepper, chopped
1 small (1/2 cup) tomato, chopped
2 tablespoons chopped onion
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
24 slices cocktail bread
6 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend, cut into quarters
1/4 cup Land O Lakes® Butter, softened
Combine all soup ingredients in bowl; mix well. Pour half of mixture into 5-cup blender container. Cover; blend until smooth. Return to mixture in bowl. Cover; refrigerate 3-4 hours to blend flavors.
Heat electric griddle or skillet to medium heat.
Place 2 quarters cheese between 2 slices bread for each sandwich. Spread outside of each sandwich with butter. Place sandwiches onto griddle. Cook, turning once, 3-5 minutes or until golden brown. Cut each sandwich diagonally in half.
Pour gazpacho into shot glasses. Serve with grilled cheese sandwich halves.
- Grilled cheese sandwiches can be made ahead of time and kept on cooling rack at room temperature for up to 2 hours.
- This recipe can also be served as a main dish. It makes 4 servings.
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