Flavor-Packed Sourdough Bread &Amp; Sargento® Sliced Cheddar Cheese Recipe for Busy Nights

There’s something timeless about the combination of a crispy, melty grilled cheese and a warm bowl of tomato soup. This recipe takes it up a notch with tangy sourdough bread, sharp cheddar cheese and garlic herb butter that adds a savory depth to every bite. Paired with a smooth, creamy tomato soup, it’s the ultimate comfort meal for any time of day.

Whether you’re looking for a quick lunch or a cozy dinner, this duo comes together in minutes. The sandwiches are pan-fried until golden and the cheese is perfectly melted, while the soup can be heated on the stovetop or in the microwave. It’s a satisfying, nostalgic dish that never gets old.

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Ingredients

8 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

8 ounce Sargento® Sliced Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

3.5 ounce Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

30 ounce Creamy Tomato SoupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Spread the garlic herb butter on one side of each sourdough slice. Place half the slices, buttered side up, on a clean work surface. Evenly top with 3-4 slices of cheddar cheese each. Cover with the remaining bread slices, buttered side down.
2. Heat a drizzle of cooking oil in a large pan over medium heat. Add the sandwiches (work in batches if needed) and cook until the bread is golden brown and the cheese is melted, 2-3 minutes per side.
3. Remove from pan and cut each sandwich in half diagonally.
4. For the soup: Bring a pot of water to a boil. Submerge the sealed soup bag in the boiling water and cook for 20 minutes. Carefully remove the bag (it will be very hot), cut one corner with scissors and pour the soup into a serving bowl.
5. Microwave alternative: Cut one corner of the soup bag and pour the soup into a microwave-safe container. Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high for 5-6 minutes, stirring halfway through. Be cautious as the container and soup will be very hot.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like white, whole wheat or rye will work, but sourdough adds a nice tang.

Can I make this recipe dairy-free?

You can substitute the cheddar cheese with a dairy-free cheese and use a dairy-free butter alternative. The soup may also need a dairy-free version.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Grilled cheese is best eaten fresh, but you can refrigerate and reheat in a pan or oven.