Best Grilled Cheese Dunkers Recipes

Spicy Grilled Cheese Dunkers image

Provided by Paula Jones

Categories Entree

Time 10m

Yield 2

Number Of Ingredients 5

1 can (19 oz) Progresso™ Vegetable Classics hearty tomato or tomato basil soup
2 slices pepper Jack cheese
2 slices white bread
1 1/2 teaspoons unsalted butter, softened
1 teaspoon chopped fresh basil or parsley, if desired

Steps:

Heat soup as directed on can. Meanwhile, heat panini maker to 350°F (medium-high).
Place cheese slices on 1 slice of the bread; top with remaining slice of bread. Spread butter on top of sandwich. Place on panini maker. Close cover; cook 3 to 4 minutes or until bread is toasted and cheese is melted. Remove sandwich to plate or cutting board; cut into 12 small squares.
Ladle hot soup into 2 bowls or cups. Sprinkle with basil. Serve immediately with grilled cheese dunkers.

Nutrition Facts : ServingSize 1 Serving

French Onion Grilled Cheese image

Provided by Kardea Brown

Time 20m

Yield 3 servings

Number Of Ingredients 8

6 tablespoons unsalted butter, at room temperature, or more as needed
1 Vidalia or sweet onion, diced
2 sprigs fresh thyme
1 teaspoon onion powder
Kosher salt and freshly cracked black pepper
4 ounces mild Cheddar slices (about 6 slices)
4 ounces Swiss cheese slices (about 6 slices)
6 slices white country bread

Steps:

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, thyme, onion powder and a pinch of salt and pepper to the skillet and cook, stirring occasionally, until the onions soften and brown, 3 to 4 minutes. Remove the onions to a bowl and leave the skillet on low heat.
Place one slice of Cheddar and one slice of Swiss on each piece of bread. Top 3 of the slices with the onion mixture, then sandwich with the other cheesed breads, making 3 sandwiches. Spread about 2 tablespoons butter on the tops of the sandwiches, just enough to cover the tops in a thin layer. Melt the remaining 2 tablespoons in the skillet (adding more if it looks dry). Place the sandwiches butter-side up in the skillet. Cook on one side until golden brown, 2 to 3 minutes, then flip and cook the buttered side for another 1 to 2 minutes. Remove from the skillet and cut crosswise into strips-great for dipping in soup! Serve immediately or keep in a warm oven in aluminum foil until ready to use.

Delicious Dunkers image

Provided by Kardea Brown

Categories dessert

Time 1h30m

Yield 3 cups dip and about 2 dozen cookies

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon cornstarch
1/4 teaspoon kosher salt
One 8-ounce block cream cheese, at room temperature
One 8-ounce container frozen whipped topping, thawed
1 cup confectioners' sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon cake batter flavoring
1/4 cup rainbow sprinkles, plus more for sprinkling

Steps:

Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
Beat the butter and granulated sugar in a stand mixer until creamy. Add the egg yolk and extracts and beat until combined. Combine the flour, cornstarch and salt in a separate bowl. Add to the batter and beat until combined. Shape the dough into a disc.
Roll on a lightly floured surface to 1/8-inch thickness. Cut the dough into 3-by-1/2-inch strips using a pizza cutter or sharp knife.
Place the cut-out cookie sticks on the prepared baking sheets 1 inch apart. Transfer the baking sheets to the freezer for 15 minutes. (This will help prevent the cookies from spreading.) Bake until golden brown around the edges, 8 to 10 minutes. Remove to a wire rack to cool.
Meanwhile, make the dip. Beat the cream cheese, whipped topping, confectioners' sugar, butter and cake batter flavoring in a large bowl with an electric mixer until creamy. Stir in the rainbow sprinkles. Sprinkle additional sprinkles on top, if desired. Serve the dip with the cookies.

Grilled Cheese Dippers with Spicy Tomato-Cheese Soup image

Provided by Sandra Lee

Categories main-dish

Time 20m

Yield 4 servings, 10 to 15 sandwiches (depending on loaf size)

Number Of Ingredients 10

1 can condensed Southwest-style pepper jack soup
8 ounces Mexican-style shredded cheese
1 baguette French bread, sliced 1/2-inch thick
1/2 stick butter, softened
Spicy Tomato-Cheese Soup, recipe follows
1 can condensed tomato soup
1 can condensed Cheddar cheese soup
3 cups spicy tomato juice
2 teaspoons hot pepper sauce
1 teaspoon dried basil

Steps:

In a bowl, combine condensed cheese soup and the shredded cheese. Spread mixture on baguette slices. Butter the outside of the sandwiches.
Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook until golden brown, approximately 2 minutes. Flip sandwiches and cook second side. Cover frying pan to ensure that the cheese melts. Serve as "dunkers" with mugs of Spicy Tomato-Cheese Soup.
Combine all ingredients in a medium saucepan. Heat thoroughly, over medium heat, stirring occasionally.
Serve in mugs with Grilled Cheese Dippers.