Grilled Cheese Pockets With Tomato Sauce

4.7 from 3 ratings

In celebration of National Grilled Cheese Day, Campbell’s has teamed up with Chef Eli Kirshtein (of Top Chef Las Vegas) to create ooey, gooey mashups of the beloved combo grilled cheese and tomato soup (in fact, a recent Campbell’s survey found that grilled cheese is the favorite soup + sandwich pairing for 62 percent of Americans).“There are few meals as comforting and iconic as grilled cheese and tomato soup, and the pairing was my inspiration to put a creative spin on these recipes. It’s a fun way to experiment and combine flavors that people love. Plus, who doesn’t love grilled cheese?” — Chef Eli KirshteinRecipe courtesy of Campbell’s and Chef Eli Kirshtein

Servings

servings

Ingredients

4 sheets store bought puff pastry
2 ounce cheese curds
2 ounce sharp cheddar cheese
6 ounce campbell’s tomato soup
2 eggs (for egg wash)

Directions

Defrost all pieces of puff pastry and lay on a flat surface
On two pieces, place the cheeses in the center, leaving a half inch border
Lightly brush the egg wash over the top, pressing the edges to create a seal
Trim neatly with a knife, and use a fork to impress a pattern in the edges
Take some additional egg wash and brush the top of the pastry
Place in a 375-degree oven for around 15 minutes (or until golden brown)
Take the tomato soup and reduce it slowly in a pan until thisk and dark red
Serve the pastry hot. With the tomato sauce on the side.