Grilled Cheese And Tomato Casserole Recipes

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GRILLED CHEESE & TOMATO SOUP BAKE



Grilled Cheese & Tomato Soup Bake image

This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There's no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. -Megan Kuns, Perrysburg, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

3 ounces reduced-fat cream cheese
1-1/2 teaspoons dried basil, divided
12 slices Italian, sourdough or rye bread (1/2 inch thick)
6 slices part-skim mozzarella cheese
6 tablespoons butter, softened
1/2 cup tomato paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups 2% milk
2 large eggs
1 cup shredded Italian cheese blend or part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 485 calories, Fat 29g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 918mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

GRILLED TOMATO AND CHEESE



Grilled Tomato and Cheese image

Butter does more for a grilled cheese than just browning the bread. Using cultured butter, one made with fermented cream, can add depth and a touch of sweet and tangy richness, thereby elevating the sandwich to new heights.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

1 large or 2 medium heirloom or beefsteak tomatoes
Kosher salt
Eight 1/3- to 1/2-inch-thick slices Pullman bread
12 slices sharp Cheddar or American cheese
6 tablespoons cultured butter, softened

Steps:

  • Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
  • Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
  • Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

GRILLED CHEESE & TOMATO SANDWICH



Grilled Cheese & Tomato Sandwich image

I started liking grilled cheese & tomato sandwiches years ago at a little restaurant near my office. I would go about three times a week to order a grilled provolone cheese & tomato sandwich. Today I wanted something different, something a little spicier, so I made up the following recipe. I thought it was delicious! Hope you try it and enjoy it!

Provided by Paulette

Categories     Lunch/Snacks

Time 10m

Yield 1 sandwich

Number Of Ingredients 9

2 slices bread
2 slices tomatoes
2 slices swiss cheese (or your favorite kind)
2 teaspoons mayonnaise (or mayo to your taste)
1 pinch salt
1 pinch pepper
1 pinch italian seasoning
1 pinch garlic powder or 1 pinch minced garlic
2 tablespoons butter

Steps:

  • Spread both slices of bread with a light layer of mayo.
  • Put slice of cheese on one piece of bread.
  • Add tomato slices.
  • Sprinkle with salt, pepper& Italian Seasoning.
  • Cover tomato slices with other slice of cheese, then cover with other piece of bread.
  • In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
  • Also spread butter on top of each side of bread.
  • Grill until sandwich is brown on both sides and cheese is melted.

GRILLED CHEESE AND TOMATO SANDWICHES



Grilled Cheese and Tomato Sandwiches image

Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 10m

Yield 2

Number Of Ingredients 4

4 slices whole grain bread
1 tablespoon Country Crock® Spread
1 medium tomato, sliced
4 ounces sliced Cheddar cheese

Steps:

  • Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
  • Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
  • Cook until lightly browned on one side. Flip over and cook until cheese is melted.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 25.7 g, Cholesterol 59.5 mg, Fat 21.1 g, Fiber 4.6 g, Protein 21.6 g, SaturatedFat 12.4 g, Sodium 573.6 mg, Sugar 5.2 g

THE ULTIMATE GRILLED CHEESE AND TOMATO SOUP BOWL RECIPE BY TASTY



The Ultimate Grilled Cheese And Tomato Soup Bowl Recipe by Tasty image

Here's what you need: unsalted butter, large yellow onion, garlic, crushed tomato, chicken broth, heavy cream, salt, pepper, white bread, butter, garlic, large egg, cheddar cheese, olive oil, dried oregano, pepper, salt

Provided by Katie Aubin

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17

3 tablespoons unsalted butter
1 large yellow onion, chopped
2 cloves garlic, minced
15 oz crushed tomato, 1 can
2 cups chicken broth
¼ cup heavy cream
2 teaspoons salt
1 teaspoon pepper
11 slices white bread
2 tablespoons butter, melted, plus more for greasing bowl
2 cloves garlic, minced
1 large egg, beaten
7 slices cheddar cheese
1 tablespoon olive oil
2 teaspoons dried oregano
½ teaspoon pepper
1 teaspoon salt

Steps:

  • Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown.
  • Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper.
  • Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  • Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender.
  • Make the grilled cheese bowl: cut the crusts off the bread and set aside in a medium bowl.
  • Arrange the bread slices into 3 lines: a line of 5, a line of 4, and a line of 2.
  • In a small bowl, combine the melted butter and garlic and use a brush to spread the mixture over each piece of bread.
  • Preheat the oven to 400°F (200°C).
  • Brush the bottom of each slice in egg wash and then dab the bottom of each piece of bread in the line of 5 and the line of 4. Dab all four sides of the bread in the group of 2. Overlap the edges of the 5 pieces of bread, then press the edges together to adhere. Repeat with the line of 4.
  • In a greased medium oven-safe bowl, place one of the single slices of bread. Then, take the line of 5 slices and make it into a circle on the inside of the bowl. Press down the edges to adhere to the piece of bread at the bottom of the bowl.
  • Cover the bread with 6 slices of cheese. Lay the remaining single slice of bread over the cheese, then make a circle with the line of 4 slices of bread, pressing to seal the edges and adhere to the bread below. Lay the remaining slice of cheese on the bottom.
  • Using a small bowl, press down on the bread bowl to compress slightly.
  • Bake for 15 minutes, until the bread is golden brown.
  • Make the crouton fries: Add the olive oil, oregano, pepper, and salt to the bowl with the crusts. Toss until thoroughly coated. Transfer the crusts to a large baking sheet.
  • Bake for 5 minutes, until the crusts are golden brown.
  • Remove the bowl and crouton fries from oven. Use tongs to move the bread bowl from the bowl to a serving dish. Fill with tomato soup.
  • Enjoy!

Nutrition Facts : Calories 740 calories, Carbohydrate 50 grams, Fat 57 grams, Fiber 3 grams, Protein 8 grams, Sugar 13 grams

GRILLED CHEESE AND TOMATO QUESADILLAS



Grilled Cheese and Tomato Quesadillas image

Easy-to-make quesadillas are perfect summertime party food. They're even better when served with Homemade Guacamole.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4

Number Of Ingredients 4

8 eight-inch flour tortillas
2 cups grated white cheddar cheese
2 tomatoes, thinly sliced
Homemade Guacamole, for serving (optional)

Steps:

  • Preheat grill or skillet to high heat. Sprinkle each of 4 tortillas with 1/4 cup cheese. Cover with tomatoes; sprinkle with 1/4 cup cheese; top with 4 remaining tortillas. Grill until bottom tortilla is brown and cheese is melted. Flip; cook until brown, cheese is melted, and tomato is hot. Transfer to a cutting surface; cut into wedges.

GRILLED CHEESE AND TOMATO SOUP BAKE



Grilled Cheese and Tomato Soup Bake image

Provided by My Food and Family

Categories     Lunch

Time 30m

Yield 12 servings

Number Of Ingredients 6

12 French bread slices (1/2 inch thick)
12 KRAFT Singles
1 can (10.75 oz.) condensed tomato soup
1/4 cup half-and-half
1/3 cup KRAFT Real Mayo
1-1/2 cups KRAFT Shredded Four Cheese

Steps:

  • Heat oven to 425°F.
  • Fill bread slices with Singles to make 6 sandwiches. Mix tomato soup and half-and-half until blended.
  • Spray rimmed baking sheet with cooking spray. Spread outsides of sandwiches with mayo; place on prepared baking sheet. Bake 10 min. Remove baking sheet from oven; turn sandwiches.
  • Spoon tomato soup mixture over sandwiches; spread to evenly cover tops of sandwiches. Top with shredded cheese.
  • Bake 10 min. or until shredded cheese is melted.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

GRILLED CHEESE-AND-TOMATO CASSEROLE



Grilled Cheese-and-Tomato Casserole image

Number Of Ingredients 0

Steps:

  • Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter.Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter.Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top.Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches.Switch the broiler to bake, and preheat to 350 degrees F.Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 333

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Top Asked Questions

How do you cook Grilled Cheese and tomato soup in oven?
This Grilled Cheese & Tomato Soup Bake is a delicious casserole that your family will fall in love with. It's an easy dinner that doesn't disappoint! Preheat to 350 degrees F. and lightly spray a 9x13 inch baking dish with cooking spray. Place bread cubes onto large baking sheet and toast in oven for 10 minutes.
How to cook Grilled Cheese and tomato sandwiches?
Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food. Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
How do you make tomato and cheese casserole?
Pour half of the tomato mixture into the prepared casserole dish. Arrange the sandwiches inside the dish and then pour the remaining tomato mixture on top. 8. Sprinkle the cheddar evenly over the casserole. Bake until the tomato mixture is bubbly and the cheese is melted, 25 to 30 minutes.
How to cook tomatoes and cheese for pizza?
Directions. Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese.

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