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Sheet Pan Grilled Cheese with Tomato Soup

Maybe you’ve been making grilled cheese sandwiches like this for years. But for others, this sheet pan grilled cheese recipe will be a revelation! Fit all the sandwiches on one sheet pan to feed a crowd or big family. One and done!

MIO Products in Sheet Pan Grilled Cheese with Tomato Soup

Braum’s Sandwich Bread – Braums crafts all of their groceries with care and great ingredients. Their sandwich bread is no exception! Perfect for a sheet pan grilled cheese array, line them up, add some cheese,  and make an easy meal for everyone in no time.

Lovera’s Caciocavera Cheese – Lovera’s Handcrafted Foods is a small family-owned and operated Italian market and cheese company located in Krebs, Oklahoma. Their award-winning Caciocavera-style cheese adds a rich and buttery flavor to the grilled cheese. The cheese melts wonderfully and is made from the finest locally produced milk.

Braum’s Salted Butter – Braums salted butter goes great in any Made in Oklahoma recipe. Sheet Pan Grilled Cheese is no exception! Braums butter makes this sandwich perfectly crispy and flaky.

Scissortail Farms Basil – Scissortail Farms provides fresh Oklahoma produce that makes the perfect addition to this warm fall soup recipe. Scissortail Farms Basil is fresh, organic, and tasty! Your tomato soup will leave you feeling cozy and your tastebuds happy.

Braum’s Heavy Whipping Cream – Braums should definitely be your first stop when prepping for this delicious MIO recipe. Their high-quality Oklahoma dairy products are fresh and local. Create the perfect creamy tomato soup to dip your sheet pan grilled cheese in.

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Ingredients

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  1. 24 slices Braum’s Sandwich Bread
  2. 12 slices cheddar cheese
  3. 1 (8-ounce) round Lovera’s Caciocavera Cheese, shredded
  4. 1 stick Braum’s Salted Butter, softened
  5. Soup
  6. 2 tablespoons Braum’s Salted Butter
  7. 1 yellow onion, chopped
  8. 3 garlic cloves, chopped
  9. 1 (28 ounce) can San Marzano crushed tomatoes
  10. 1 cup chicken stock
  11. 1/4 cup chopped Scissortail Farms Basil, plus more to serve
  12. 2 teaspoons sugar, or added to taste
  13. 1/4 teaspoon black pepper, or to taste
  14. 1/4 cup Braum’s Heavy Whipping Cream
  15. 1/4 cup grated parmesan cheese
  1. Preheat oven to 400 degrees. Butter one side of each slice of bread. Place 12 pieces of bread, butter-side down, on a jelly roll pan or large baking sheet.
  2. Place a slice of cheddar on each piece of bread, the sprinkle with shredded cheese. Top with remaining bread, butter-side up.
  3. Bake 10-15 minutes until golden brown.
  4. Soup instructions:Heat a soup pot over medium heat. Add butter and onions, cooking about 10 minutes or until softened and golden. Add garlic, cooking another minute.
  5. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar and black pepper. Bring to a boil, then reduce heat and partially cover, simmering 10 minutes.
  6. Use an immersion blender to blend soup or blend soup in batches in a blender, being sure not to overfill. Return soup to pot. Add cream and parmesan cheese, returning to a simmer. Serve with extra basil and parmesan.

Find it online: https://www.miocoalition.com/recipes/sheet-pan-grilled-cheese-with-tomato-soup/