Posts Tagged ‘reuben’

REUBEN SOUP

Posted: November 29, 2022 in bacon, cheese, Food, Recipes, sauerkraut
Tags: , , , ,
0

This is a great recipe for a cold day, and you can buy most of the ingredients at your supermarket.

Why have soup and a sandwich when your soup can be your sandwich? I had all the ingredients to make a Reuben sandwich. But I wanted soup. So I made Reuben Seup…I mean Soup!

Think French onion soup, but using Reuben ingredients…

 

Rye bread slices
Sauerkraut, drained and rinsed
Chicken stock
Pastrami, sliced thinly
Swiss cheese, sliced thinly

 

I like to take the sauerkraut, rinse it under cold water, then toss it in a pot that already has some finely chopped bacon and onions cooking in it. Once the ingredients have cooked down, set it aside. (If you prefer not to use bacon and onions, that’s fine, too.)

Find a source for great pastrami, like a good deli in your neighborhood.

Heat the chicken stock in a pot. Take the thinly sliced pastrami and chop it up into bite-sized pieces. Place the pastrami in the chicken stock to warm through. Keep the stock warm on low heat.

Now you’re ready to assemble…

rye

Take an oven-proof soup bowl. Line the bottom with some rye bread.

 

kraut

On top of that, place a nice helping of the sauerkraut.

 

stock

Pour the warm chicken stock with the pastrami over the sauerkraut.

 

swiss

Layer slices of Swiss cheese over the top of the bowl. Place it under the broiler until melted.

 

melty

Eat!

 

eat

It satisfied my soup and sandwich craving!

 

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CRISPY COD REUBEN SANDWICH

Posted: September 29, 2022 in cheese, Food, frying, Recipes, seafood
Tags: , , , , ,
1

This will be the most amazing fish sandwich you’ll ever make.

There. I said it.

 

 

There’s no other way to describe this sandwich, something that shouldn’t work in some ways and yet is absolutely perfectly crunchy and delicious. It starts with the cole slaw, ideally made a day in advance…

1 medium cabbage, sliced thinly
2 medium carrots, peeled, and finely chopped
1/2 cup mayonnaise
1 tablespoon Kosher dill pickle juice
1 teaspoon celery seed (not salt)

You can use a machine, but I like to finely slice my cabbage with a kitchen knife, cutting as thin as possible. Place the chopped cabbage in a large bowl.

For the carrots, peel them to remove the outer skin, and throw that away. Continue to peel the carrots into paper-thin slivers until there’s no carrots left. Finely chop those slivers and add them to the cabbage.

Add the mayonnaise, pickle juice, and celery seed, mixing thoroughly. Keep it in the fridge, covered with plastic, until ready to use.  The next day, before using, taste it and decide whether you want more mayo or pickle juice. Mix it well before using.

Like a classic pulled pork sandwich, the slaw will go inside! But it needs a sauce to tie it all together. Make this a day ahead as well.

1/2 cup ketchup
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1/4 teaspoon Tony Cacherre’s Original Creole Seasoning (optional)
1/4 teaspoon salt (skip if using Creole seasoning)
1/8 teaspoon pepper (skip if using Creole seasoning)

Tony Cacherre’s Original Creole Seasoning is a personal favorite, and it works well in this sandwich. You can find it in many stores, and online. But if you don’t have it handy, salt and pepper do the job.

Combine all the ingredients in a bowl, mixing well. Keep it in the fridge, covered, until ready to use.

 

 

 

Cod or other white fish, preferably fresh, cut into sandwich-sized pieces (about 4″ square)
1 cup all-purpose flour (or Cup4Cup gluten-free flour, see below)
1 teaspoon celery seed (not salt)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne (optional)
2 eggs
1 cup corn flakes, crumbled (or Corn Chex for gluten-free, see below)
avocado oil or other oil for frying

My brother-in-law treated us to a huge stash of grouper that he caught on a recent fishing trip. I used that instead of cod the last time I made this sandwich, and the results were fantastic. I suggest you use whatever white fish is your favorite.

Cut the fish into pieces that will fit the bread you’re using, and make sure the filets are the same thickness. Don’t make them thicker than 1/2″ or they’ll stay raw in the middle when you fry them. Set them aside.

In a bowl, combine the flour, celery seed, salt and pepper and cayenne (if you’re using it). Mix well.

In another bowl, crack the eggs and scramble them.

Put the corn flakes (or Corn Chex) in a plastic bag, squeezing the air out of it. Crush them into oatmeal-sized pieces, then pour them into a third bowl.

Heat a heavy pan with a couple of inches of oil. One by one, take the fish pieces and dredge them in the flour mixture, then into the egg, and then into the corn flakes, pressing into the corn flakes to make sure they stick to the fish.

When the oil in the pan is hot enough, fry the fish pieces on both sides, until cooked through and golden brown. Place them on paper towels to drain.

 

Pepperidge Farm Marble Swirl Rye Bread (or gluten-free bread)
Swiss cheese, sliced
Melted butter

Pre-heat an oven to 350 degrees.

To assemble the sandwiches, take a slice of the rye bread and spread some of the sauce on it. Place a piece of the fried fish on top, then cover it with some of the cole slaw. Place a few thin slices of Swiss cheese on top of the cole slaw. Take another slice of rye, slather it with the sauce, and place it on top of the slaw, sauce-side down.

Brush the top of the sandwich with the melted butter, and place the sandwich on a sheet pan. Do the same with the rest of the sandwiches.

Place the sandwiches in the oven and bake them until the cheese melts. Cut the sandwiches in half and serve.

 

The gluten-free sandwich in the front.

 

What I changed to make this sandwich gluten-free…

 

My go-to all-purpose gluten-free flour is Cup4Cup. It works really well in any dish that requires all-purpose flour.

 

Not all corn flakes are gluten-free, and the ones that are can be hard to find. I found that Corn Chex cereal is a good substitute. It’s gluten-free, and has a nice crunch.

 

The Pepperidge Farm Marble Swirl Rye Bread is the ideal bread to use for this sandwich. But I made a pretty darn tasty gluten-free version using this Schar bread, found in many supermarkets.

 

 

 

 

 

CRISPY COD REUBEN SANDWICH

Posted: January 21, 2021 in cheese, Food, frying, Recipes, seafood
Tags: , , , , ,
1

This will be the most amazing fish sandwich you’ll ever make.

There. I said it.

 

 

There’s no other way to describe this sandwich, something that shouldn’t work in some ways and yet is absolutely perfectly crunchy and delicious. It starts with the cole slaw, ideally made a day in advance…

1 medium cabbage, sliced thinly
2 medium carrots, peeled, and finely chopped
1/2 cup mayonnaise
1 tablespoon Kosher dill pickle juice
1 teaspoon celery seed (not salt)

You can use a machine, but I like to finely slice my cabbage with a kitchen knife, cutting as thin as possible. Place the chopped cabbage in a large bowl.

For the carrots, peel them to remove the outer skin, and throw that away. Continue to peel the carrots into paper-thin slivers until there’s no carrots left. Finely chop those slivers and add them to the cabbage.

Add the mayonnaise, pickle juice, and celery seed, mixing thoroughly. Keep it in the fridge, covered with plastic, until ready to use.  The next day, before using, taste it and decide whether you want more mayo or pickle juice. Mix it well before using.

Like a classic pulled pork sandwich, the slaw will go inside! But it needs a sauce to tie it all together. Make this a day ahead as well.

1/2 cup ketchup
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1/4 teaspoon Tony Cacherre’s Original Creole Seasoning (optional)
1/4 teaspoon salt (skip if using Creole seasoning)
1/8 teaspoon pepper (skip if using Creole seasoning)

Tony Cacherre’s Original Creole Seasoning is a personal favorite, and it works well in this sandwich. You can find it in many stores, and online. But if you don’t have it handy, salt and pepper do the job.

Combine all the ingredients in a bowl, mixing well. Keep it in the fridge, covered, until ready to use.

 

 

 

Cod or other white fish, preferably fresh, cut into sandwich-sized pieces (about 4″ square)
1 cup all-purpose flour (or Cup4Cup gluten-free flour, see below)
1 teaspoon celery seed (not salt)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne (optional)
2 eggs
1 cup corn flakes, crumbled (or Corn Chex for gluten-free, see below)
avocado oil or other oil for frying

My brother-in-law treated us to a huge stash of grouper that he caught on a recent fishing trip. I used that instead of cod the last time I made this sandwich, and the results were fantastic. I suggest you use whatever white fish is your favorite.

Cut the fish into pieces that will fit the bread you’re using, and make sure the filets are the same thickness. Don’t make them thicker than 1/2″ or they’ll stay raw in the middle when you fry them. Set them aside.

In a bowl, combine the flour, celery seed, salt and pepper and cayenne (if you’re using it). Mix well.

In another bowl, crack the eggs and scramble them.

Put the corn flakes (or Corn Chex) in a plastic bag, squeezing the air out of it. Crush them into oatmeal-sized pieces, then pour them into a third bowl.

Heat a heavy pan with a couple of inches of oil. One by one, take the fish pieces and dredge them in the flour mixture, then into the egg, and then into the corn flakes, pressing into the corn flakes to make sure they stick to the fish.

When the oil in the pan is hot enough, fry the fish pieces on both sides, until cooked through and golden brown. Place them on paper towels to drain.

 

Pepperidge Farm Marble Swirl Rye Bread (or gluten-free bread)
Swiss cheese, sliced
Melted butter

Pre-heat an oven to 350 degrees.

To assemble the sandwiches, take a slice of the rye bread and spread some of the sauce on it. Place a piece of the fried fish on top, then cover it with some of the cole slaw. Place a few thin slices of Swiss cheese on top of the cole slaw. Take another slice of rye, slather it with the sauce, and place it on top of the slaw, sauce-side down.

Brush the top of the sandwich with the melted butter, and place the sandwich on a sheet pan. Do the same with the rest of the sandwiches.

Place the sandwiches in the oven and bake them until the cheese melts. Cut the sandwiches in half and serve.

 

The gluten-free sandwich in the forefront.

 

What I changed to make this sandwich gluten-free…

 

My go-to all-purpose gluten-free flour is Cup4Cup. It works really well in any dish that requires all-purpose flour.

 

Not all corn flakes are gluten-free, and the ones that are can be hard to find. I found that Corn Chex cereal is a good substitute. It’s gluten-free, and has a nice crunch.

 

The Pepperidge Farm Marble Swirl Rye Bread is the ideal bread to use for this sandwich. But I made a pretty darn tasty gluten-free version using this Schar bread, found in many supermarkets.

 

 

 

 

 

REUBEN SOUP

Posted: April 1, 2020 in bacon, cheese, Food, Recipes, sauerkraut
Tags: , , , ,
1

Why have soup and a sandwich when your soup can be your sandwich? I had all the ingredients to make a Reuben sandwich. But I wanted soup. So I made Reuben Seup…I mean Soup!

Think French onion soup, but using Reuben ingredients…

 

Rye bread slices
Sauerkraut, drained and rinsed
Chicken stock
Pastrami, sliced thinly
Swiss cheese, sliced thinly

 

I like to take the sauerkraut, rinse it under cold water, then toss it in a pot that already has some finely chopped bacon and onions cooking in it. Once the ingredients have cooked down, set it aside. (If you prefer not to use bacon and onions, that’s fine, too.)

Find a source for great pastrami, like a good deli in your neighborhood. I make a stop at the Forest Pork Store in Huntington, NY, every time I visit my Mom, and they have incredible pastrami you only dream about.

Heat the chicken stock in a pot. Take the thinly sliced pastrami and chop it up into bite-sized pieces. Place the pastrami in the chicken stock to warm through. Keep the stock warm on low heat.

Now you’re ready to assemble…

rye

Take an oven-proof soup bowl. Line the bottom with some rye bread.

 

kraut

On top of that, place a nice helping of the sauerkraut.

 

stock

Pour the warm chicken stock with the pastrami over the sauerkraut.

 

swiss

Layer slices of Swiss cheese over the top of the bowl. Place it under the broiler until melted.

 

melty

Eat!

 

eat

It satisfied my soup and sandwich craving!

 

CRISPY COD REUBEN SANDWICH

Posted: September 22, 2019 in cheese, Food, frying, Recipes, seafood
Tags: , , , , ,
0

This will be the most amazing fish sandwich you’ll ever make.

There. I said it.

 

 

There’s no other way to describe this sandwich, something that shouldn’t work in some ways and yet is absolutely perfectly crunchy and delicious. It starts with the cole slaw, ideally made a day in advance…

1 medium cabbage, sliced thinly
2 medium carrots, peeled, and finely chopped
1/2 cup mayonnaise
1 tablespoon Kosher dill pickle juice
1 teaspoon celery seed (not salt)

You can use a machine, but I like to finely slice my cabbage with a kitchen knife, cutting as thin as possible. Place the chopped cabbage in a large bowl.

For the carrots, peel them to remove the outer skin, and throw that away. Continue to peel the carrots into paper-thin slivers until there’s no carrots left. Finely chop those slivers and add them to the cabbage.

Add the mayonnaise, pickle juice, and celery seed, mixing thoroughly. Keep it in the fridge, covered with plastic, until ready to use.  The next day, before using, taste it and decide whether you want more mayo or pickle juice. Mix it well before using.

Like a classic pulled pork sandwich, the slaw will go inside! But it needs a sauce to tie it all together. Make this a day ahead as well.

1/2 cup ketchup
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1/4 teaspoon Tony Cacherre’s Original Creole Seasoning (optional)
1/4 teaspoon salt (skip if using Creole seasoning)
1/8 teaspoon pepper (skip if using Creole seasoning)

Tony Cacherre’s Original Creole Seasoning is a personal favorite, and it works well in this sandwich. You can find it in many stores, and online. But if you don’t have it handy, salt and pepper do the job.

Combine all the ingredients in a bowl, mixing well. Keep it in the fridge, covered, until ready to use.

 

 

 

Cod or other white fish, preferably fresh, cut into sandwich-sized pieces (about 4″ square)
1 cup all-purpose flour (or Cup4Cup gluten-free flour, see below)
1 teaspoon celery seed (not salt)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne (optional)
2 eggs
1 cup corn flakes, crumbled (or Corn Chex for gluten-free, see below)
avocado oil or other oil for frying

My brother-in-law treated us to a huge stash of grouper that he caught on a recent fishing trip. I used that instead of cod the last time I made this sandwich, and the results were fantastic. I suggest you use whatever white fish is your favorite.

Cut the fish into pieces that will fit the bread you’re using, and make sure the filets are the same thickness. Don’t make them thicker than 1/2″ or they’ll stay raw in the middle when you fry them. Set them aside.

In a bowl, combine the flour, celery seed, salt and pepper and cayenne (if you’re using it). Mix well.

In another bowl, crack the eggs and scramble them.

Put the corn flakes (or Corn Chex) in a plastic bag, squeezing the air out of it. Crush them into oatmeal-sized pieces, then pour them into a third bowl.

Heat a heavy pan with a couple of inches of oil. One by one, take the fish pieces and dredge them in the flour mixture, then into the egg, and then into the corn flakes, pressing into the corn flakes to make sure they stick to the fish.

When the oil in the pan is hot enough, fry the fish pieces on both sides, until cooked through and golden brown. Place them on paper towels to drain.

 

Pepperidge Farm Marble Swirl Rye Bread (or gluten-free bread)
Swiss cheese, sliced
Melted butter

Pre-heat an oven to 350 degrees.

To assemble the sandwiches, take a slice of the rye bread and spread some of the sauce on it. Place a piece of the fried fish on top, then cover it with some of the cole slaw. Place a few thin slices of Swiss cheese on top of the cole slaw. Take another slice of rye, slather it with the sauce, and place it on top of the slaw, sauce-side down.

Brush the top of the sandwich with the melted butter, and place the sandwich on a sheet pan. Do the same with the rest of the sandwiches.

Place the sandwiches in the oven and bake them until the cheese melts. Cut the sandwiches in half and serve.

 

The gluten-free sandwich in the forefront.

 

What I changed to make this sandwich gluten-free…

 

My go-to all-purpose gluten-free flour is Cup4Cup. It works really well in any dish that requires all-purpose flour.

 

Not all corn flakes are gluten-free, and the ones that are can be hard to find. I found that Corn Chex cereal is a good substitute. It’s gluten-free, and has a nice crunch.

 

The Pepperidge Farm Marble Swirl Rye Bread is the ideal bread to use for this sandwich. But I made a pretty darn tasty gluten-free version using this Schar bread, found in many supermarkets.

 

 

 

 

 

REUBEN SEUP

Posted: February 5, 2018 in bacon, cheese, Food, Recipes, sauerkraut
Tags: , , , ,
0

Why have soup and a sandwich when your soup can be your sandwich? I had all the ingredients to make a Reuben sandwich. But I wanted soup. So I made Reuben Seup…I mean Soup!

Think French onion soup, but using Reuben ingredients…

 

Rye bread slices
Sauerkraut, drained and rinsed
Chicken stock
Pastrami, sliced thinly
Swiss cheese, sliced thinly

 

I like to take the sauerkraut, rinse it under cold water, then toss it in a pot that already has some finely chopped bacon and onions cooking in it. Once the ingredients have cooked down, set it aside. (If you prefer not to use bacon and onions, that’s fine, too.)

Find a source for great pastrami, like a good deli in your neighborhood. I make a stop at the Forest Pork Store in Huntington, NY, every time I visit my Mom, and they have incredible pastrami you only dream about.

Heat the chicken stock in a pot. Take the thinly sliced pastrami and chop it up into bite-sized pieces. Place the pastrami in the chicken stock to warm through. Keep the stock warm on low heat.

Now you’re ready to assemble…

rye

Take an oven-proof soup bowl. Line the bottom with some rye bread.

 

kraut

On top of that, place a nice helping of the sauerkraut.

 

stock

Pour the warm chicken stock with the pastrami over the sauerkraut.

 

swiss

Layer slices of Swiss cheese over the top of the bowl. Place it under the broiler until melted.

 

melty

Eat!

 

eat

It satisfied my soup and sandwich craving!

 

CRISPY COD REUBEN SANDWICH

Posted: January 23, 2018 in cheese, Food, frying, Recipes, seafood
Tags: , , , , ,
0

This will be the most amazing fish sandwich you’ll ever make.

There. I said it.

 

 

There’s no other way to describe this sandwich, something that shouldn’t work in some ways (cheese with fish?) and yet is absolutely perfectly crunchy and delicious. It starts with the cole slaw, ideally made a day in advance…

1 medium cabbage, sliced thinly
2 medium carrots, peeled, and finely chopped
1/2 cup mayonnaise
1 tablespoon Kosher dill pickle juice
1 teaspoon celery seed (not salt)

You can use a machine, but I like to finely slice my cabbage with a kitchen knife, cutting as thin as possible. Place the chopped cabbage in a large bowl.

For the carrots, peel them to remove the outer skin, and throw that away. Continue to peel the carrots into paper-thin slivers until there’s no carrots left. Finely chop those slivers and add them to the cabbage.

Add the mayonnaise, pickle juice, and celery seed, mixing thoroughly. Keep it in the fridge, covered with plastic, until ready to use.  The next day, before using, taste it and decide whether you want more mayo or pickle juice. Mix it well before using.

 

 

Like a classic pulled pork sandwich, the slaw will go inside! But it needs a sauce to tie it all together. Make this a day ahead as well.

1/2 cup ketchup
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1/4 teaspoon Tony Cacherre’s Original Creole Seasoning (optional)
1/4 teaspoon salt (skip if using Creole seasoning)
1/8 teaspoon pepper (skip if using Creole seasoning)

Tony Cacherre’s Original Creole Seasoning is a personal favorite, and it works well in this sandwich. You can find it in many stores, and online. But if you don’t have it handy, salt and pepper do the job.

Combine all the ingredients in a bowl, mixing well. Keep it in the fridge, covered, until ready to use.

 

 

Cod or other white fish, preferably fresh, cut into sandwich-sized pieces (about 4″ square)
1 cup all-purpose flour (or Cup4Cup gluten-free flour, see below)
1 teaspoon celery seed (not salt)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne (optional)
2 eggs
1 cup corn flakes, crumbled (or Corn Chex for gluten-free, see below)
avocado oil or other oil for frying

My brother-in-law treated us to a huge stash of grouper that he caught on a recent fishing trip. I used that instead of cod the last time I made this sandwich, and the results were fantastic. I suggest you use whatever white fish is your favorite.

 

Cut the fish into pieces that will fit the bread you’re using, and make sure they’re the same thickness. Don’t make them thicker than 1/2″ or they’ll stay raw in the middle when you fry them. Set aside.

In a bowl, combine the flour, celery seed, salt and pepper and cayenne (if you’re using it). Mix well.

In another bowl, crack the eggs and scramble them.

Put the corn flakes in a plastic bag, squeezing the air out of it. Crush them into oatmeal-sized pieces, then pour them into a third bowl.

Heat a heavy pan with a couple of inches of oil. One by one, take the fish pieces and dredge them in the flour mixture, then into the egg, and then into the corn flakes, pressing into the corn flakes to make sure they stick to the fish.

When the oil in the pan is hot enough, fry the fish pieces on both sides, until cooked through and golden brown. Place them on paper towels to drain.

 

 

Pepperidge Farm Marble Swirl Rye Bread (or gluten-free bread)
Swiss cheese, sliced
Melted butter

Pre-heat an oven to 350 degrees.

To assemble the sandwiches, take a slice of the rye bread and spread some of the sauce on it. Place a piece of the fried cod on top, then cover it with some of the cole slaw. Place a few thin slices of Swiss cheese on top of the cole slaw. Take another slice of rye, slather it with the sauce, and place it on top of the slaw, sauce-side down.

Brush the top of the sandwich with the melted butter, and place the sandwich on a sheet pan. Do the same with the rest of the sandwiches.

Place them in the oven and bake them until the cheese melts. Cut the sandwiches in half and serve.

The gluten-free sandwich in the forefront.

 

What I changed to make this sandwich gluten-free…

My go-to all-purpose gluten-free flour is Cup4Cup. It works really well in any dish that requires all-purpose flour.

Not all corn flakes are gluten-free, and the ones that are can be hard to find. I found that Corn Chex cereal is a good substitute. It’s gluten-free, and has a nice crunch.

The Pepperidge Farm Marble Swirl Rye Bread is the ideal bread to use for this sandwich. But I made a pretty darn tasty gluten-free version for my wife using this Schar bread, found in many supermarkets.

 

 

 

 

 

REUBEN SEUP

Posted: October 12, 2016 in bacon, cheese, Food, Recipes, sauerkraut
Tags: , , , ,
0

As the weather gets cooler here in Southern New England, nothing sounds better than a hot bowla soup and a sandwich!

But why have soup and a sandwich when your soup can be your sandwich? I had all the ingredients to make a Reuben sandwich. But I wanted soup. So I made Reuben Seup…I mean Soup!

Think French onion soup, but using Reuben ingredients…

rye

Take an oven-proof soup bowl. Line the bottom with some rye bread.

kraut

On top of that, place a nice helping of sauerkraut. I use sauerkraut that’s been rinsed and drained, then sauteed with some onions and bacon until lightly caramelized.

stock

Slice pastrami as thinly as possible, and simmer it in a pot of homemade chicken stock until tender. Season stock with salt and pepper, if needed. Pour the stock and pastrami over the sauerkraut.

swiss

Layer slices of Swiss cheese over the top of the bowl. Place under broiler until melted.

melty

Eat!

eat

It satisfied my soup and sandwich craving!

 

REUBEN SEUP

Posted: April 24, 2014 in bacon, cheese, Food, Recipes, sauerkraut
Tags: , , , ,
0

Why have soup and a sandwich when your soup can be your sandwich? I had all the ingredients to make a Reuben sandwich. But I wanted soup. So I made Reuben Seup…I mean Soup!

Think French onion soup, but using Reuben ingredients…

rye

Take an oven-proof soup bowl. Line the bottom with some rye bread.

kraut

On top of that, place a nice helping of sauerkraut. I use sauerkraut that’s been rinsed and drained, then sauteed with some onions and bacon until lightly caramelized.

stock

Slice pastrami as thinly as possible, and simmer it in a pot of homemade chicken stock until tender. Season stock with salt and pepper, if needed. Pour the stock and pastrami over the sauerkraut.

swiss

Layer slices of Swiss cheese over the top of the bowl. Place under broiler until melted.

melty

Eat!

eat

It satisfied my soup and sandwich craving!