Grilled Cheese
with boxed tomato soup
Shredded cheese and boxed soup help make this vegetarian meal come together quickly. Paleo: sub an air-fried chicken breast for grilled cheese.
Ingredients
- Cheese, cheddar - 8 oz , shredded or finely chopped
- Spinach - 5 oz
- Oil, cooking - 1 Tbsp
- Mayonnaise - 3 Tbsp
- Bread, sandwich - 8 slices
- Butter - 2 Tbsp
- Boxed tomato soup - 6 cups
Prep
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Cheese (if not pre-shredded) - Grate or finely chop. (Can be done up to 5 days ahead)
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Make
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Heat a non-stick frying pan or skillet over medium-high heat. Add cooking oil. Add spinach to heated oil with a pinch of salt. Saute until spinach is wilted and most of the liquid has cooked off, 2 to 3 minutes.
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Transfer spinach mixture to a mixing bowl and allow to cool slightly. Stir in mayonnaise and cheese.
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Wipe out pan and return it to heat.
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Assemble grilled cheese sandwiches by buttering one side of each piece of bread. Place half the slices of bread buttered-side down in hot pan. Top with spinach-cheese filling and then add remaining bread, buttered-side up. Cook until bottom of bread is golden brown, ~3 minutes. Flip and cook on the other side until filling is completely melted, ~3 minutes more.
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While grilled cheeses are being made, heat up boxed soup in a saucepan over medium heat.
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Slice grilled cheese in halves or into dippable strips and enjoy with your soup.
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