Description
A delightful embrace of childhood nostalgia with rich creamy tomato soup and gooey melted cheese between crispy bread layers.
Ingredients
Scale
- 12 (½-inch thick) slices sourdough bread
- 1/4 cup butter, softened, divided
- 3 ounces cream cheese, softened
- 12 slices pre-sliced Cheddar cheese
- 2 (10.5 ounce) cans condensed tomato soup
- 1 cup tomato juice
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 Roma tomato, chopped
- 1 cup shredded Italian blend or Cheddar cheese
Instructions
- Preheat oven to 450°F. Grease a 9×13-inch baking dish.
- Butter 6 slices of bread and arrange them butter-side-down on a baking sheet.
- Spread cream cheese over each slice and top with 2 slices of cheddar.
- Cover with the remaining bread slices and butter the tops.
- Bake for 12–14 minutes, flipping once, until golden brown, and let cool for 15 minutes.
- Reduce the oven temperature to 350°F. In a bowl, whisk together the condensed soup, tomato juice, eggs, Italian seasoning, garlic powder, and chopped tomatoes.
- Cut cooled sandwiches into 1-inch cubes.
- Pour the soup mixture into the prepared baking dish and layer the sandwich cubes on top.
- Sprinkle with shredded cheese and bake for 25–30 minutes, until hot and bubbling.
- Allow to cool briefly before serving.
Notes
Pairs well with a fresh salad or crispy vegetables. You can also serve it with homemade ice cream for dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg