Tuesday, April 22, 2014
Grilled Cheese with Spicy Beef & Cabbage Soup (Slow Cooker Style)
This evening we had "soup and sandwiches" for dinner; two of my favorites, grilled cheese and my Slow Cooker Spicy Beef & Cabbage Soup. When I came home at lunch time today, I put the soup ingredients into my slow cooker and got that started (I forgot to do it in the morning before I left). When I got home this evening, I turned the crock pot temperature to high and let it cook on high for the last couple of hours -- it turned out great. I also made a quick batch of my Sesame Seed Sandwich Buns to use to make grilled cheese sandwiches with. I was excited to try the new flavor of sliced cheese I picked up this weekend -- Kraft's Smoky Chipotle White Cheddar Cheese w/ Chipotle Peppers. I thought it would be great in a grilled cheese sandwich and that it would go nicely with my soup since it's also spiced with ground chipotle chile pepper. The sandwich bun recipe makes 6 buns. I topped 3 of them with sesame seeds and left the other 3 plain. I used the plain buns to make the grilled cheese sandwiches. I simply cut them in half and turned the flat sliced inner side outward to use as the side that got grilled. I placed the cheese in the middle and brushed the outside with melted Kerrygold butter and grilled it in a nonstick pan until browned. It was my first ever "round grilled cheese sandwich" -- and you know what? It tastes EXACTLY the same as a square grilled cheese sandwich! LOL It went great along with the soup. I've got plenty of soup leftover to make several lunches for me this week. I snapped a few photos below of my delicious "soup and sandwich" dinner. I made one slight change to tonight's soup. Instead of adding the 14.5-ounce can of diced fire roasted tomatoes to it, I added a 28-ounce can of crushed tomatoes instead so it would be a little more "tomatoey." Here's the link to the recipe for the soup: Spicy Beef & Cabbage Soup. Here is the link to the recipe for my sandwich buns: Sesame Seed Sandwich Buns. Enjoy!