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Grilled Cheese Dippers

Prep Time 10 min
Cook Time 15 min
Servings 6

The classic grilled cheese reimagined for kids and grown-ups alike.

Ingredients

Grown-up Version
  • 12 slices soft white bread
  • 3/4 cup shredded gruyere cheese
  • 3/4 cup shredded Monterey jack cheese
  • 1/4 cup unsalted butter
  • 1/4 tsp. garlic powder
Kid-Approved Version
  • 12 slices soft white bread
  • 12 slices American or cheddar cheese
  • 1/4 cup unsalted butter
Hidden Veggie Tomato Soup
  • 1 tbsp. olive oil
  • 1 cup green bell pepper, finely chopped
  • 1 cup yellow onion, finely chopped
  • 1 cup mushrooms, finely chopped
  • 1/2 tsp. garlic powder
  • 1 10.75-oz. can tomato soup
  • Pinch of salt

Directions

Grown-up Version
  1. Cut the crusts off each slice of bread. Use a rolling pin to roll bread slices 1/8” thick.
  2. Sprinkle 1 tablespoon of shredded gruyere and 1 tablespoon of shredded Monterey jack over each slice of bread.
  3. Gently roll it up and set aside. Repeat with remaining cheese and bread slices.
  4. Melt butter in a microwave-safe bowl and stir in garlic powder. Stir to combine, then brush melted garlic butter on all sides of the roll-ups.
  5. Heat a large, non-stick pan over medium heat. Working in batches, cook the roll-ups for 2-3 minutes per side, starting seam-side down, until golden brown.
  6. Transfer cooked roll-ups to a plate and serve with hidden veggie tomato soup.
Kid-Approved Version
  1. Cut the crusts off each slice of bread. Use a rolling pin to roll bread slices 1/8” thick.
  2. Lay one slice of cheese on top of a slice of bread, then gently roll it up and set aside. Repeat with remaining bread and cheese slices.
  3. Melt butter in a microwave-safe bowl. Stir to combine, then brush melted butter on all sides of the roll-ups.
  4. Heat a large, non-stick pan over medium heat. Working in batches, cook the roll-ups for 2-3 minutes per side, starting seam-side down, until golden brown.
  5. Transfer cooked roll-ups to a plate and serve with hidden veggie tomato soup.
Hidden Veggie Tomato Soup
  1. Heat olive oil in a saucepan over medium heat.
  2. Add chopped green pepper and onion with a pinch of salt. Stir to coat the veggies in oil and cook for 4-5 minutes until tender.
  3. Stir in the chopped mushrooms and garlic powder. Cook for another 4-5 minutes until tender.
  4. Transfer all the cooked veggies to a blender and pour in canned tomato soup. Blend until smooth, about 1 minute.

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