Making the best grilled cheese can be difficult, but when done correctly, it becomes a work of art. This sandwich is a classic childhood lunch that we still eat into adulthood, and for good reason. They’re delicious! And now we’ve got an even better way to serve up our comfort food: grilled cheese roll-ups.
To make the roll-ups at home, follow this recipe from TikTok creator @somethingaboutsandwiches.
How to Make Grilled Cheese Roll-Ups
Ingredients
- 8 slices soft bread
- 1-1/2 cups shredded cheddar cheese
- 2 tablespoons butter
Editor’s Tip: You can buy store-bought shredded cheese or shred your own. Just use this trick to grate the cheese!
Directions
Step 1: Prepare the bread
Take a single slice of the white bread and cut off the crusts. Then, take a rolling pin and flatten the bread into a thin piece. You want to avoid using a firm bread, like sourdough, because it will crack when you try to roll it. Using thick slices also keeps the bread from tearing.
Step 2: Add cheese and butter
Next, take your thin slice of white bread and grab the cheese. You’re more than welcome to use slices of cheese rather than shredded, but shredded tends to work better when rolling. Once you’ve spread a thin layer of cheese all over the bread, roll it up and brush melted butter on the edge to secure it shut.
Brush melted butter completely around the roll-up as well. You don’t want to forget that nice, golden outside.
Step 3: Cook the grilled cheese roll-ups
Place the roll-ups in a nonstick pan over low-medium heat. Rotate occasionally. Cook until the center melts and the outside becomes a golden brown (and crispy). All set!
ⓘ
How to Eat Grilled Cheese Roll-Ups
Of course, the obvious answer is to eat them all the time. But you can also pair them with our Best Ever Tomato Soup or ranch dressing. They’d also go wonderfully with fried eggs and bacon in the morning. However you like to eat them, we just know you’ll never look back!
Classic Recipes for Tomato Soup
Contest-Winning Roasted Tomato SoupJust before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
Old-Fashioned Tomato SoupMother made this soup when I was a child, and it was always one of my favorites. After 75 years, it still is! Mother's cellar was filled with home-canned vegetables, so the basic ingredient of this soup was right at hand. It never took her long to make a kettle of this wonderful soup. —Wilma Miller, Port Angeles, Washington
Roasted Tomato Soup with Fresh BasilRoasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. —Marie Forte, Raritan, New Jersey
Quick Tomato SoupThere's nothing like a steamy bowl of classic tomato soup on a cold February day. The addition of sugar puts a sweet spin on this version. For extra loveliness, top with homemade heart-shaped croutons. —Jane Ward, Churchville, Maryland
Simple Tomato SoupI created this recipe on a bad weather day. My husband, Mic, and my daughter, Liz, ask for this soup constantly. Whenever I send it with my daughter for lunch at school, I always send some for her friend too. It is pure comfort food. —Lanaee O'Neill, Chico, California
Creamy Carrot & Tomato SoupI often double this recipe and freeze half so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. —Sue Gronholz, Beaver Dam, Wisconsin
Chunky Tomato-Basil BisqueMy husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. —Veronique Deblois, Mine Hill, New Jersey
Greek Tomato Soup with OrzoMy recipe for manestra, which means orzo in Greek, is effortless and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. —Kiki Vagianos, Melrose, Massachusetts
Satisfying Tomato SoupAfter craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario
Lentil-Tomato SoupDouble the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. —Michelle Curtis, Baker City, Oregon
Fire-Roasted Tomato MinestroneThis soup was created to accommodate a few of my dinner guests who were vegetarians. It was so good, we all enjoyed it. This can also be cooked on the stove for two hours at a low simmer. —Donna Marie Ryan, Topsfield, Massachusetts
Tomato Soup with Cheesy Ghost CroutonsKick off your night of trick-or-treating by making this hauntingly delicious recipe. It’s just like having grilled cheese and tomato soup. We eat it every year on Halloween.—Elisabeth Larsen, Pleasant Grove, Utah
Shrimp & Cod Stew in Tomato-Saffron BrothI love coming inside on a cold day and smelling this comforting seafood stew simmering in the kitchen. —Lydia Becker, Kansas City, Missouri
Bloody Mary Soup with BeansI love a good Bloody Mary, which inspired this recipe. The soup packs a spicy punch, and it'll warm you right up on a chilly day. —Amber Massey, Argyle, Texas
Black Bean-Tomato ChiliMy daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. —Lisa Belcastro, Vineyard Haven, Massachusetts
Ravioli SoupWe adore pasta, so I used it as the inspiration for this soup. The meaty tomato base pairs perfectly with the cheesy ravioli pillows. —Shelley Way, Cheyenne, Wyoming
Chipotle Beef ChiliI love spicy food, so I think this chili really hits the spot. If you are sensitive to chile peppers, start out with one or two chipotles and go up from there. —Steven Schend, Grand Rapids, Michigan
Basil Tomato Soup with OrzoThe soup is so scrumptious that it is worth the time it takes to cut up the fresh basil. I believe it is even better the next day, after the flavors have had a chance to blend in the refrigerator overnight.—Tonia Billbe, Elmira, New York
Turkey Tomato SoupTurkey and tomatoes are high on my list of favorite foods. My husband grows the best tomatoes ever and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden. —Carol Brunelle, Ascutney, Vermont
Turkey Sausage Soup with Fresh VegetablesOur family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada
Best Lasagna SoupAll the traditional flavors of lasagna come together in this heartwarming bowl of comfort. —Sheryl Olenick, Demarest, New Jersey
Easy GazpachoMy daughter got this gazpacho recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York
Tomato Green Bean SoupThis colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. —Bernice Nolan, Granite City, Illinois
Stuffed Pepper SoupI was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
Spicy Chicken Tomato SoupCumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don’t feel like cooking. —Margaret Bailey, Coffeeville, Mississippi
Texas Black Bean SoupThis hearty meatless stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. It tastes as if it's made with love and yet it requires so little time and attention. —Pamela Scott, Garland, Texas.
Zesty Tortilla SoupBecause my whole family likes Mexican food, we find this soup especially appealing. It has just the right amount of zip without being overwhelming. —Tammy Leiber, Navasota, Texas
Bloody Mary SoupAfter entertaining, I had leftover Bloody Mary mix. I added chicken broth and veggies to come up with a blockbuster soup. Make it with your favorite mix. —Joanna Johnson, Flower Mound, Texas
Tomato-Orange SoupWho knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. —Barbara Wood, St. John’s, Newfoundland
Cajun GazpachoHorseradish, spices and slightly sweet balsamic vinegar give this gazpacho its Cajun flair. Served chilled, it’s one of the best starters you can have in the heat of the summer.—Denise Klibert, Shreveport, Louisiana
Butternut GoulashWe make this treasured family goulash recipe using squash from our own backyard. The chili powder and cayenne really warm you up! —Allison Wilmarth, Forest City, Pennsylvania
Italian Sausage and Zucchini SoupEveryone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. —Nancy Murphy, Mount Dora, Florida
Kale & Bean SoupChock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. —Beth Sollars, Delray Beach, Florida
Tomato Tortellini SoupNo one will guess that you cheated by using
canned tomato soup. This lovely soup tastes homemade all the way! —Sandra Fick, Lincoln, Nebraska
Tomato Hamburger SoupAs a full-time teacher, I only have time to cook from scratch a few nights each week. This
slow-cooker soup recipe makes a big enough batch to feed my family for two nights. —Julie Kruger, St. Cloud, Minnesota
