Grilled Cheese Roll Ups with Creamy Tomato Soup

These grilled cheese roll ups turn soft sandwich bread and melted cheddar into crispy, buttery dippers. Serve them warm with creamy tomato soup for a playful version of the familiar grilled cheese and soup combination.

why make this recipe

Flattening and rolling the bread creates a crisp exterior with melted cheddar running through the center. The compact shape also makes the roll ups convenient for dipping, sharing, or serving as a snack.

• Uses a short list of familiar ingredients.
• Cooks in one skillet without special equipment.
• Pairs naturally with warm tomato soup.
• Works as a snack, appetizer, or light lunch.

how to make Grilled Cheese Roll Ups

Ingredients

• 8 slices soft white sandwich bread
• 8 thin slices cheddar cheese, about 6 ounces total
• 3 tablespoons unsalted butter, divided
• 2 cups prepared creamy tomato soup, heated, for serving

Directions

1. Prepare the bread: Trim the crusts from each bread slice. Place the slices on a clean work surface and flatten them firmly with a rolling pin until thin and flexible.
2. Add the cheddar: Place one slice of cheddar on each flattened bread slice. Trim or fold the cheese as needed so it does not extend beyond the bread.
3. Form the roll ups: Starting at one short edge, roll each bread slice tightly around the cheese. Place each roll seam-side down while you finish the remaining pieces.
4. Heat the skillet: Melt 2 tablespoons of butter in a 12-inch nonstick skillet over medium-low heat. Swirl the skillet to distribute the butter.
5. Toast the roll ups: Arrange the roll ups seam-side down in the skillet. Cook for 6 to 8 minutes, turning every 1 to 2 minutes, until all sides are evenly golden and the cheddar has melted. Add the remaining tablespoon of butter as the skillet becomes dry.
6. Serve: Transfer the roll ups to a plate and let them stand for 1 minute. Serve warm with heated creamy tomato soup for dipping.

how to serve Grilled Cheese Roll Ups

Serve the roll ups immediately while their exteriors are crisp and the cheddar is melted. Place warm creamy tomato soup in individual cups or bowls for dipping.

For an appetizer, cut each roll in half after it has rested for 1 minute. A simple green salad or sliced fresh vegetables can turn the roll ups into a light lunch.

how to store Grilled Cheese Roll Ups

Grilled cheese roll ups have their best texture immediately after cooking. If you have leftovers, refrigerate them in an airtight container within 2 hours and use them within 3 to 4 days.

Reheat the roll ups in a dry skillet over medium-low heat, turning occasionally, until crisp and heated through. Leftovers should reach 165°F when reheated. Store leftover tomato soup separately and reheat it according to its package or recipe instructions.

tips to make Grilled Cheese Roll Ups

• Choose fresh, flexible sandwich bread because dry bread is more likely to crack.
• Flatten the bread evenly so it rolls tightly around the cheddar.
• Keep the cheese inside the bread’s edges to limit leakage.
• Start cooking with the seam against the skillet to help the roll remain closed.
• Use medium-low heat so the cheese has time to melt before the bread becomes too dark.
• Turn the rolls regularly for even browning on every side.

variation

For a milder, smoother cheese center, replace the cheddar with the same number of thin American cheese slices. You can also serve the cheddar version with warm marinara instead of tomato soup, but keep the base roll-up method unchanged.

FAQs

Why do my grilled cheese roll ups open in the skillet?
Roll the bread tightly and place it seam-side down when it first enters the skillet. Allow that side to become golden before turning the roll.

What bread works best for grilled cheese roll ups?
Fresh, soft white sandwich bread is easy to flatten and roll. Thick, dry, or heavily seeded bread may crack or become difficult to shape.

Can I use shredded cheddar?
Yes. Use about 2 tablespoons of finely shredded cheddar per slice and keep it away from the edges. Avoid overfilling the bread because loose cheese can fall into the skillet.

Can grilled cheese roll ups be prepared ahead?
You can trim the bread and cheese in advance, but roll and cook the pieces shortly before serving. Fully assembled rolls may dry out or begin opening if held for too long.

What can I serve instead of tomato soup?
Warm marinara is a suitable dipping option. The roll ups can also be served without a sauce alongside vegetables, salad, or another soup.

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Ellie

Grilled Cheese Roll Ups with Creamy Tomato Soup

Soft sandwich bread is rolled around cheddar and toasted in butter until crisp and golden, then served with creamy tomato soup for dipping.Servings: 4 servingsYield: 8 roll upsPrep Time: 10 minutesCook Time: 8 minutesTotal Time: 18 minutesCourse: SnackCuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• 8 slices soft white sandwich bread
• 8 thin slices cheddar cheese about 6 ounces total
• 3 tablespoons unsalted butter divided
• 2 cups prepared creamy tomato soup heated, for serving

Equipment

• Cutting Board
• Sharp or serrated knife
• Rolling Pin
• 12-inch nonstick skillet
• Tongs

Method

 

1. Trim the crusts from each bread slice. Flatten each slice firmly with a rolling pin until thin and flexible.
2. Place one cheddar slice on each piece of bread. Trim or fold the cheese so it does not extend beyond the bread.
3. Starting at a short edge, roll each bread slice tightly around the cheese. Set each roll seam-side down.
4. Melt 2 tablespoons of butter in a 12-inch nonstick skillet over medium-low heat.
5. Arrange the rolls seam-side down in the skillet. Cook for 6 to 8 minutes, turning every 1 to 2 minutes, until all sides are golden and the cheese has melted. Add the remaining tablespoon of butter as needed.
6. Transfer the roll ups to a plate and let them rest for 1 minute.
7. Serve warm with the heated creamy tomato soup for dipping.

Notes

Use fresh, flexible sandwich bread to reduce cracking.
Keep the cheese within the bread’s edges to limit leakage.
Cook the seam side first to help each roll remain closed.
Maintain medium-low heat so the cheese melts before the bread gets too dark.
Refrigerate leftovers within 2 hours and use them within 3 to 4 days.
Reheat refrigerated leftovers to 165°F.