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Grilled Cheese Shooters

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Grilled Cheese Shooters
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  • Prep 15 min
  • Total 15 min
  • Servings 8
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No need to fuss with bowls and spoons in this clever one-shot take on a classic comfort food favorite.
By Jessica Walker
Updated Mar 7, 2013


  • 1 can Progresso™ Vegetable Classics tomato basil soup
  • 8 slices white bread
  • 4 slices American cheese
  • Butter


  • 1
    Heat soup on stovetop until desired temperature.
  • 2
    Top each of 4 bread slices with 1 slice of cheese. Cover with remaining bread slices. Spread outside of sandwiches with butter.
  • 3
    Heat 12-inch nonstick skillet or griddle over medium heat. Place sandwiches, 2 at a time if necessary, in skillet; cook until toasted and cheese is melted, turning once.
  • 4
    Cut off crusts from sandwiches; cut each sandwich diagonally into 4 pieces.
  • 5
    Divide soup evenly among 8 small shooter-style glasses. Place 1 sandwich triangle in each glass. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Feel free to change up the flavors of cheese or soup in this easy snack or app idea.


Nutrition Facts are not available for this recipe
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