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Soup & sandwich combos

Ahhh… Sitting down to a warm, wonderful combo meal of a filling sandwich and satisfying soup is one of the most anticipated must-dos of fall. Mixing and matching soups and sandwiches gives you nearly endless lunch and dinner possibilities. Here are two of our favorite soup and sandwich combinations to inspire a few mouthwatering matches of your own.

Grilled Cheese Sandwich and Tomato Soup

Strike a delicious balance

Keep one of the two options on the lighter side. For example, if you are craving a cream-based soup, pair it with a light vegetable-and-deli-meat sandwich. Likewise, for a broth-based soup, go heavier with a cheese-and-meat packed sandwich.

Keep soups & sandwiches complementary

Another way to complement your soups and sandwiches is by balancing out their components. If your sandwich is heavy on the meat, go lighter or sans meat with the soup; likewise, pair a vegetable-packed sandwich with a more substantial meaty soup.

Marry the flavors

A perfect, classic pairing is tomato soup with a grilled cheese sandwich. The soup is tangy and light, while the sandwich is robust with ooey gooey cheesiness. You also can include one flavor or ingredient in both. For example, a few sprinklings of bacon in asparagus soup make it a mouthwatering match for a BLT.

Enjoy the heat

Especially delicious on a cold day, a grilled or toasted warm sandwich is an ideal partner for a steamy hot soup.

combo: Lentil Soup and Tuna Melt

Lentil Soup

Makes 4 servings

2 onions, minced
2 cloves garlic, minced
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 tablespoons olive oil
2 quarts water
1 cup dry lentils, rinsed
1 bay leaf
Salt and pepper to taste
1 teaspoon dried oregano
2 teaspoons dried thyme
2 teaspoons dried rosemary

1. Saute onions, garlic, carrots and celery in olive oil in a large pot.

2. Add water and stir in lentils, bay leaf, salt, pepper, oregano, thyme and rosemary.

3. Bring soup to a boil then cover and lower heat to a simmer. Cook 35 to 40 minutes or until lentils are tender. Serve hot.

Tuna Melt

Makes 4 servings

2 (6-ounce) cans of tuna packed in water
1 tablespoon chopped onion
1/2 cup mayonnaise
1 tablespoon chopped celery
Salt and freshly ground black pepper to taste
8 slices cheddar cheese
8 slices bread, toasted

1. In a bowl, combine tuna, onions, mayonnaise and celery. Season with salt and pepper.

2. Place 1 slice of cheese on each piece of bread and top 4 pieces of bread with tuna mixture. Top with remaining bread.

3. Place sandwich on a griddle or grill pan and cook until heated through and cheese is melted. Serve immediately.

combo: Basil Tomato Soup and Grilled Cheese

Tomato Basil Soup

Makes 4 servings

8 small tomatoes, peeled, seeded and diced
4 cups tomato juice
12 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
Salt and freshly ground black pepper to taste

1. Combine tomatoes and tomato juice in a large pot and bring to a simmer over medium heat.

2. Stir basil into the pot then let cool for a few minutes. Pour soup into a blender and puree until smooth.

3. Pour soup back into pot and stir in the cream and butter. Season with salt and pepper. Heat until well combined. Serve piping hot.

Grilled Cheese with Basil

Makes 4 servings

1 teaspoon olive oil
8 slices thick country bread
8 slices fresh mozzarella cheese
4 slices fresh tomatoes
8 fresh basil leaves

1. Drizzle olive oil on each slice of bread.

2. Layer with slices of cheese and tomato, and a few basil leaves, ending with a slice of bread.

3. Place sandwich on a grill pan or griddle and heat until cheese is melted. Serve immediately.

more soup and sandwich recipes

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