This changed the way I do grilled cheese

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has less fat but similar meltability.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and suitable for vegetarians.

Butter each slice of sourdough bread on one side.

Place the buttered side down on a surface.

Add one slice of extra sharp cheddar cheese on top of each piece of bread.

Add one slice of aged white cheddar cheese on top of each piece of bread.

Top with another slice of bread and butter the top side.

Broil the sandwiches in the oven for a couple of minutes on each side.

Dice one tomato and add it to a bowl.

Add two cans of Campbell's tomato soup to the bowl with the diced tomato.

Crack two eggs into the bowl and mix well with the soup and tomato.

Season the mixture with sea salt, garlic powder, oregano, parsley, and black pepper.

Mix the soup mixture until the eggs are broken up and combined with the other ingredients.

Cut the grilled cheese sandwiches into pieces and place them in a 9x13 baking dish.

Pour the soup mixture over the grilled cheese pieces in the baking dish.

Top with mozzarella cheese and some additional basil.

Bake in the oven at 350°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens