Grilled Cheese Dippers

Steps

• Directions for Grown-up Version

• 1

  Cut the crusts off each slice of bread. Use a rolling pin to roll bread slices ⅛” thick.
• 2

  Sprinkle 1 tablespoon of shredded gruyere and 1 tablespoon of shredded Monterey jack over each slice of bread.
• 3

  Gently roll it up and set aside. Repeat with remaining cheese and bread slices.
• 4

  Melt butter in a microwave-safe bowl and stir in garlic powder. Stir to combine, then brush melted garlic butter on all sides of the roll-ups.
• 5

  Heat a large, non-stick pan over medium heat. Working in batches, cook the roll-ups for 2-3 minutes per side, starting seam-side down, until golden brown.
• 6

  Transfer cooked roll-ups to a plate and serve with hidden veggie tomato soup.

• Directions for Kid-Approved Version

• 1

  Cut the crusts off each slice of bread. Use a rolling pin to roll bread slices ⅛” thick.
• 2

  Lay one slice of cheese on top of a slice of bread, then gently roll it up and set aside. Repeat with remaining bread and cheese slices.

  
• 3

  Melt butter in a microwave-safe bowl. Stir to combine, then brush melted butter on all sides of the roll-ups.
• 4

  Heat a large, non-stick pan over medium heat. Working in batches, cook the roll-ups for 2-3 minutes per side, starting seam-side down, until golden brown.
• 5

  Transfer cooked roll-ups to a plate and serve with hidden veggie tomato soup.

• Directions for Hidden Veggie Tomato Soup

• 1

  Heat olive oil in a saucepan over medium heat.
• 2

  Add chopped green pepper and onion with a pinch of salt. Stir to coat the veggies in oil and cook for 4-5 minutes until tender.
• 3

  Stir in the chopped mushrooms and garlic powder. Cook for another 4-5 minutes until tender.
• 4

  Transfer all the cooked veggies to a blender and pour in canned tomato soup. Blend until smooth, about 1 minute.