Cheese-topped Sandwich Stacks
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Broiler
- Toaster
Ingredients
- 4 English muffins, split and toasted
- 8 slices bacon, cut in half, cooked, drained
- 1½ cups Vegetable 1 Option
- 250 grams Meat Option, (8 oz)
- Vegetable 2 Option
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup milk
- 1½ cups Cheddar cheese, shredded
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dry mustard
OPTIONS
Vegetable 1 - Use 1 Item
- lettuce, shredded
- bean sprouts
- alfalfa sprouts
Meat - Use 1 Item
- cooked ham, thinly sliced
- cooked turkey, thinly sliced
- roast beef, thinly sliced
Vegetable 2 - Use 1 Item
- 8 slices tomato
- 1 avocado, sliced
- hot pickled peppers
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Instructions
- Place toasted English muffin halves on a baking sheet, cut side up. Top each half with a slice of bacon, then with Vegetable 1, Meat, and Vegetable 2 Options.
- In a 2 quart saucepan, mix together the Soup Option and milk. Place on medium heat, stirring occasionally until heated through.
- To the saucepan, add the cheese, Worcestershire sauce, and dry mustard. Stir together and heat through until cheese is melted in.
- Pour sauce evenly over muffins.
- Broil muffins 4 inches from heat for 1-2 minutes or until tops start to brown.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
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