A piping hot bowl of your favorite tomato soup served with a grilled cheese sandwich, golden brown and oozing with cheese – now that’s a dinner combination that just can’t be beat!
- 2 (10.75 ounce) cans Campbell’s(r) Condensed Tomato Soup
- 2 (10.75 ounce) cans water
- 8 teaspoons butter
- 8 slices Pepperidge Farm(r) White Sandwich Bread
- 8 slices Kraft Singles (American pasteurized prepared cheese product)
Heat the soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
Spread the butter on the bread slices.
Place 4 bread slices, butter-side down, into a 12-inch skillet. Top with the cheese slices and remaining bread slices, butter-side up. Cook over medium heat until the sandwiches are lightly browned on both sides and the cheese is melted.