How to Make Grilled Cheese with Tomato Crab Bisque
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This recipe for grilled cheese with tomato crab bisque is so comforting & tasty, you’re gonna love it! Rainy day? Cold day? Need a pick me up, day? Look no further, this is the perfect recipe for you!
I have so many memories of eating grilled cheese as a kid. My mother used to serve it with Campbell’s tomato soup & I also remember my step-dad making it for us sometimes when I was a teenager. Depending on which kind of cheese you use and what type of bread it’s on you can create some really unique variations. For this recipe, I decided to go classic with toasted white bread and medium sharp cheddar cheese. I used french bread from a local bakery but you could use anything you have, instead.
As for the bisque, I absolutely love seafood bisques and chowders. This recipe has a hint of spice and is perfect for dipping your grilled cheese in. The garlic & chunks of tomato pair so well with the crab meat & coconut milk. Absolutely delicious! Enjoy! As they say, “bon appetit”
Ingredients (serves 2)
Bisque Ingredients
2 cups chunky tomato soup (you can make it from scratch or use store-bought)
1/2 cup light coconut milk
1 can drained (6 oz) white crab meat (I use Bumble Bee brand)
1/8 tsp cayenne pepper
1/8 tsp salt
1 tsp garlic powder
1/16 tsp ground pepper (grind pepper grinder a few times into the bisque
Grllled Cheese Ingredients
4 slices of french bread
1/4 stick butter
10 medium pieces of medium sharp cheddar cheese cut about 1/4 inch thick
Instructions
- Heat half the butter on low heat until melted, use a silicone basting brush to spread the butter around on the bottom of a crepe pan or skillet
- Rub butter onto two sliced of bread so they are thoroughly coated (front and back)
- Put half the cheese onto a piece of bread and then form the sandwich, cover and cook on low for 1-2 minutes, flip & repeat
- Once bread looks golden and crispy on both sides, remove from heat and leave cover on for several minutes while you prepare the bisque, cut in half before serving
- While sandwich is resting prepare the bisque by stirring all of the ingredients together in a glass pyrex measuring cup.
- Microwave or heat up the bique until piping hot, pour into a coffee mug or soup bowl & serve with sandwich on the side
- Garnish with fresh parsley
Tips: Most of my dishes tend to be a little bit spicy including this recipe for grilled cheese with tomato crab bisque. If you don’t like spice you may consider leaving the cayenne out.
