Grilled Cheese Dippers Will Delight Your Inner Child

Grilled Cheese Dippers

Inspired by Tym Bussanich [1] via Foodbeast [2]

Be sure to use very fresh (at most day-old) sandwich bread; older, staler bread is less moist and flexible and more apt to crack or tear when rolled.

4 slices white sandwich bread
4 slices American cheese
1 tablespoon salted butter, very soft
Tomato soup, for serving

Cut off the crusts of the sandwich bread. Flatten the bread using a rolling pin. (This compresses the bread and gives it a slightly tacky texture, making it easier to roll up and seal closed.) Top each piece of flattened bread with a slice of cheese. Tightly roll each piece of bread into a cigar-like shape, ending seam-side down; press down gently to seal. Use a pastry brush or butter knife to generously butter the outside of each roll-up.
Heat a nonstick skillet over medium-low heat until hot, about 5 minutes. Carefully add the roll-ups to the pan seam-side down, and cook on each of the 4 sides for 1 to 1 1/2 minutes or until deeply browned. If the roll-ups start to unroll and lose their shape, use the tongs to gently press all of the roll-ups together.
Serve with tomato soup for dipping.