Since my husband is out of town for a few days, we are specializing in easy, kid-friendly food around here. I saw this pin for Grilled Cheese Rolls for dipping in tomato soup and thought it was a cute twist on an old classic.
All you have to do is cut the crusts of your bread slices, roll them flat with a rolling pin, lay the cheese slice over the bread and roll them up. Then you fry them in some butter in the skillet, seam side down first. I took lovely pictures of each step as I went along, and then I realized my husband has the only working sync chord with him on his trip. So no photos from me. (ANOTHER reason I wish my PhotoStream was working!!!) The blog that I pinned this from has great pictures anyway, so head over there if you're a visual learner.
It seemed easy enough, although it was a little more work than regular grilled cheese. My motivation for trying these was to get the kids to try soup by calling it "dipping sauce." Unfortunately, that was a no-go. They were not fooled in the least. My oldest actually gagged when I forced him to take one spoonful of the soup. Oh, brother. I guess tomato soup will have to be an acquired taste for them. On the plus side, this was a very baby-friendly meal! (well, early toddler I guess- he's 13 months old now *gulp*)
Because this didn't really work as far as getting the boys to eat their soup, I wouldn't really bother with it again. To me, the best part of a grilled cheese sandwich is the crispy, buttery bread. You don't get that will the rolls because the seam side soaks up most of the butter you are cooking with, and then you have to keep turning them just to get them crisp all around. Nothing beats buttering both sides of your bread and letting it sizzle! :)
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