GRILLED CHEESE AND TOMATO SOUP

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INGREDIENTS:

  • 1 (10.75-ounce) can condensed tomato soup
  • 16 slices Kraft Singles American cheese
  • 32 slices (about 1½ loaves) white sandwich bread, edges cut off
  • 2 cups milk
  • 2 quarts vegetable oil

DIRECTIONS:

  1. Fill molds of an ice cube tray with soup (do not add water or milk). You should have enough soup to fill 8 molds. Freeze for at least 6 hours or overnight.
  2. Cut each cube into 4 pieces. Wrap each piece in half a slice of cheese. Wrap a slice of bread around the cheese and drizzle 1 tablespoon of milk on the bread to get it moist enough to bind into a ball. Make sure there are no open seams.
  3. Heat oil to 325℉ in a deep fryer or a deep, heavy-bottomed pot fitted with an oil thermometer.
  4. Fry dumplings in batches until golden brown, 5-6 minutes. Drain on paper towels.
  5. Eat with caution, not only because they’re hot, but because someone’s going to fight you for that last one.
Grilled Cheese Tomato Soup Dumplings — Thrillist Recipes
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