Grilled Cheese Sandwich with Tomato Soup and Waffle Croutons
A fun twist on the classic grilled cheese sandwich.
Servings: 24
Ingredients
- 48 Kellogg’s Eggo Original Waffles
- 4 ½ cups (about 18 oz) Shredded cheddar cheese
- 4 ½ cups (about 18 oz) Shredded mozzarella cheese
- 24 cups (6 L) Hot low sodium tomato soup
- 12 Kellogg’s Eggo Original Waffles
- ¼ cup Grated Parmesan cheese
- 2 tbsp dried Italian seasoning
Directions
1. Top half of the waffles with both cheddar and mozzarella cheeses.2. Top with remaining waffles.
3. Lightly spray baking sheet with cooking spray and place sandwiches in single layer.
4. Bake for about 5 minutes or until cheese melts.
Waffle Croutons:
1. Prepare waffles as per package directions.
2. Cut into bite size pieces and lightly coat with cooking spray.
3. Toss with parmesan and Italian seasoning.
4. Spread on baking pan and bake in preheated 350ºF oven for 5 minutes or until crisp; set aside.
Assemble
Cut sandwich in half; serve with soup sprinkled with croutons for garnish.