April 12th is National Grilled Cheese Sandwich Day. The Tip Of The Day is: Think outside the box.
How can you make your grilled cheese sandwiches more complex, more creative, more…celebratory?
Campbell’s did just that, creating four new approaches—if not exactly simple ones—to that American lunch favorite, grilled cheese and tomato soup.
Kudos to Chef Eli Kirshtein’s recipe curation : We love the flavor combinations and fun factor.
And we never would have thought of any of them!
RECIPE #1: GRILLED CHEESE BENEDICT
It makes this Grilled Cheese Benedict recipe we published in 2015 look so tame.
Ingredients Per Sandwich
1. MAKE the hollandaise. Whisk the egg yolks and white wine over a double boiler until you have a ribbon consistency. Remove from heat and slowly whisk in the melted butter.
2. WHISK in the tomato soup slowly. Taste and season.
3. MAKE a traditional grilled cheese sandwich with the bread and cheese. Cut in half. (Here’s a basic recipe and tips).
4. FRY two eggs sunnyside-up and place eggs on top of grilled cheese. Top with hollandaise and garnish with basil.
Ingredients Per Serving
 and  Grilled Cheese Benedict.  Grilled Cheese Soup Bowl (all photos courtesy Campbell’s).  America’s favorite tomato soup.
1. PREHEAT the oven to 350°F. Carefully pile all the cheese on top of the sourdough.
2. PLACE the bread in the oven until all the cheese is melted and browned. Let the loaf cool to room temperature.
3. SLICE off the top of the bread and reserve. Carefully scoop out the inside of the loaf, with care not to puncture the bottom.
4. PLACE the soup concentrate in a pot and bring to a boil. Stir in the fresh thyme; then pour the soup into the bread bowl.
5. GARNISH the top of the soup with chives. Place the reserved top back onto the bread and serve immediately.
RECIPE #3: GRILLED CHEESE POCKETS WITH TOMATO SAUCE
Ingredients Per Serving
1. PREHEAT the oven to 375°F.
2. DEFROST the puff pastry and lay on flat surface. On two pieces, place the cheeses in the center, leaving a half inch border.
3. MAKE the egg wash: whisk the eggs with a splash of cold water or milk until they are pale yellow and completely integrated. Lightly brush the egg wash around the edges of the pastry.
4. PLACE the remaining sheets over the top, pressing the edges to create a seal. Trim neatly with a knife, and use a fork to impress a pattern (crimp) on the edges. Brush some additional egg wash on top of the pastry.
5. BAKE for about 15 minutes, or until golden brown. Meanwhile…
6. REDUCE the tomato soup concentrate slowly in a sauce pan, until thick and dark red. Serve the pastry hot, with the tomato sauce on the side.
RECIPE #4: MICHELADA WITH QUESO FUNDIDO GRILLED CHEESE
Pronounced mee-cha-LAH-dah, a michelada is a Mexican “beertail” (beer cocktail) made from beer, tomato juice, hot sauce and lime, served over ice in a salt-rimmed glass.
This “adult” lunch gives you a michelada with a Mexican-style grilled cheese.
If you’ve never had a michelada, here’s some more information.
This recipe requires a panini press or a George Foreman-type grill.
The recipe can make one tall drink or two in rocks glasses.
For The Rim
1. CREATE the rim garnish by combining equal parts of salt and chili powder in a small dish. Or if you have Tajin seasoning, use it straight. Place the juice of half the lime in a shallow dish. Twist the rim of the glass in the juice, and then twist it in the dish of seasoning. You can use a Collins glass or a beer mug (or two rocks glasses). Set aside.
2. COMBINE the drink ingredients except the beer; set aside in the fridge.
3. MAKE the grilled cheese. Slice the roll open and toast the inside. Place the cold cheese inside the roll, press it into the bread somewhat so the layers adhere. Add slices of jalapeño to taste.
4. BUTTER the outside of the roll lightly and, using a panini press or in a pan on the stove top, toast it until the cheese is melted. While the cheese is melting…
4. COMBINE the beer and the michelada mix over ice and garnish the glass with a lime wedge.
5. TO SERVE: You can serve the sandwich, halved, on the side, or quartered on a long toothpick or skewer over the michelada.