Tomato Soup Grilled Cheese Bowl

Different bread bowl cakes

INGREDIENTS

• 1 small cob bread
• 200g mixed grated cheddar / mozzarella
• 50g of butter, at room temperature
• 20g of butter, melting
• 1 can of tomato soup

INSTRUCTIONS

• Preheat the oven to the 160C / 140C fan.
• Cut a 12 centimeter circle at the top of the cob bread, then use a small serrated knife to cut up to 1 centimeter from the bottom. Remove this piece of bread from the middle, trying to keep most of it intact. Place this piece on the side.
• Cut another circle around the hole in the bread, leaving a 2 centimeter 'wall'. Put three quarters of cheese into this wall cavity, being careful not to damage the wall. Use a spoon or palette knife to spread half the butter in the main hole, then place it on a flat cake tray and rub the outside with melted butter. Bake for 20 minutes, until the cheese has melted completely.
• When the bread is baking, heat the pan flat. Cut two slices of 2 centimeters from the top of the middle of the ordered bread. When the pan is hot, place the slices of bread and pile with the remaining cheese. Be careful not to burn the bread and wait for the cheese to melt, then turn one over the other to make a sandwich. Spread the butter on top and turn it over to cook, using a spatula to press it, until it turns brown. Then butter the top and turn it over to cook the remaining side, then place it on one side or into a low oven to keep it warm.
• Heat tomato soup in a pan. After the cheese in the bread has completely melted, remove it from the oven and put it into a large serving plate. Pour the hot tomato soup in it, and add the cheese hat 'grilled cheese. Serve immediately.

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