Ham and Cheese Potato Rolls, Hot Sandwiches
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English Muffin Baked Sandwiches
English Muffin Baked Sandwiches are simple, tasty and super easy. My family loves feasting on these at least a couple of times a month, and I know yours will do the same. Quick, easy, delicious, as well as kids friendly recipes, are my jam. With read more
Cheese Stuffed Bread Sandwiches
CHEESE STUFFED BREAD SANDWICHES… OH! YEAH!
Crusty, melty, garlicky goodness—ready to pull apart or pack for lunch! (I had to say it twice—and in all caps. You’ll understand after the first bite.)
This recipe was born when I was brainstorming ways to combine my love for cheesy spread, sandwiches, and anything stuffed.
I’ve made stuffed mushrooms more times than I can count, but let’s be honest—there are a lot of those recipes out there. So I pivoted. I went with a plan B… which turned out to be a plan A+.
Enter: stuffed bread.
Not just any bread—thick, crusty baguette loaded with garlicky herb cheese, spicy salami, and melty goodness. It’s what I like to call: simple showstopper food. Perfect for parties, brunch, or even your weekday lunchbox.
Why You’ll Love This:
- Perfect for parties, game days, or holiday tables
- Doubles as a warm appetizer or easy lunchbox sandwich
- Customizable with any deli meat or leftovers
- Garlic, cheese, herbs, and salami… need I say more?
My kids devoured this. Anything with garlic and cheese is a win in our house—and this combo with herby Boursin and salami is heaven in a crust. I’ve made this countless ways, but this one? It’s a keeper.
And yes, I found both cheeses at the deli fridge, and no, this isn’t sponsored. Just pure cheese joy.
Try it, stuff it, slice it, and tell me how fast it disappears from the table.
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If you make Cheese Stuffed Bread Sandwiches, tag me on Instagram @sandraseasycooking – I’d love to see your delicious creations!
Recipes you might like:
EASY AND TASTY MINI BISCUIT PIZZA BOMBS
I’ve been meaning to share this recipe for my easy and delicious Mini Biscuit Pizza Bombs for ages!
MINI BAGEL SALMON SANDWICHES
I love Bagel Salmon Sandwiches, mini or not. But anything mini just looks way more appealing.
Yield: 4 Servings
Cheese Stuffed Bread Sandwiches
Golden on the outside, creamy and savory on the inside, these Cheese Stuffed Bread Sandwiches are your new go-to for easy entertaining or cozy weekend bites. Made with garlic butter, soft herbed cheese, and spicy Italian salami, this pull-apart loaf is packed with bold flavor in every bite.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 1 large French baguette or Italian loaf (400–500g)
- 150g Boursin® Garlic & Fine Herbs cheese (or similar spreadable herbed cheese)
- 2 garlic cloves, minced
- 3 tbsp butter, melted
- 1 tsp olive oil
- 2 tbsp fresh parsley, chopped or 1 tablespoon dried
Serve it with:
- 80g Italian salami, thinly sliced, mix of spicy and non-spicy.
Instructions
- STEP 1: Prep Your Bread
Preheat oven to 190°C (375°F).
Slice the baguette in half horizontally. You can keep it hinged for pull-apart style or fully slice it for sandwich-style pieces. - STEP 2: Make the Garlic Butter
In a small bowl, mix melted butter, olive oil, minced garlic, and half the chopped parsley. Brush this generously over the cut sides of the bread. - STEP 3: Layer the Cheese
Spread a thick layer of the Boursin cheese on the bottom half of the bread. Top it with the spicy cheese dip/spread. - STEP 4: Bake
Close the sandwich. Brush mealed butter with garlic, and parsley all over the bread. Bake for 12 to 15 minutes until everything is hot and melty. - STEP 5: Add the Good Stuff
Open the baked bread and add the salami slices evenly over the cheese. You could bake salami with cheese, but I wanted cold cuts with hot bread. - STEP 6: Slice & Serve
Cut into sandwich-size portions or diagonal slices for appetizers. Brush with the remaining butter and serve warm!
Notes
- Tips & Add-Ins:
Make it a meal: Add cooked bacon, leftover roast chicken, or sautéed mushrooms.
Want it vegetarian? Skip the meat and add roasted red peppers, olives, or spinach.
Prep ahead: Assemble and refrigerate, then bake when ready to serve. - Serving Ideas:
Great with soups, salads, or charcuterie boards
Serve sliced as an appetizer at parties or brunches
Makes an excellent picnic or lunchbox sandwich
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 484Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 51mgSodium: 989mgCarbohydrates: 58gFiber: 3gSugar: 4gProtein: 18g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Slow Cooked Pulled Pork Sandwiches
Tender. Tangy. Utterly irresistible.
Because slow cooking is self-care when life’s a little too fast—and dinner still needs to taste like love.
This might just be the easiest, juiciest weeknight dinner you’ll ever make.
Creamy Roasted Tomato Soup
Is there anything better in the fall than wrapping your hands around a cozy bowl of soup? 🍂 Especially when it’s made with oven-roasted tomatoes, caramelized garlic, and onion, then finished with crunchy garlic croutons. It’s absolute comfort in every bite.
And because I couldn’t resist, I made grilled cheese, roasted beef sandwiches to go with it… and let me tell you, that combination was so good. The crispy bread, melted cheese, and tender beef dipped into the creamy tomato soup… seriously, let me say it again: pure comfort!
This Creamy Roasted Tomato Soup is one of those recipes that makes your kitchen smell like home. It’s rich, slightly smoky from the roasting, and naturally sweet from the caramelized tomatoes and garlic. Simple, nourishing, and deeply satisfying, everything you want from a homemade tomato soup.
When I first created this recipe, my family became the official taste panel. My daughter Anna loved it instantly, while my boys ran the other way at first (they’ve never been tomato fans). But once I served it with grilled cheese for dipping, even they were won over. 😄
Over the years, I’ve received so many kind messages from readers who’ve made this soup for their own families. It’s one of those recipes that brings people back, simple ingredients, beautiful flavor, and a sense of warmth that feels like home.
If you love fresh, wholesome flavors and that irresistible coziness that only soup season brings, this one’s for you.
Why You’ll Love It
- Made with fresh, roasted tomatoes for deep, rich flavor
- Simple ingredients and minimal prep, just roast, blend, and simmer
- Naturally vegetarian and easy to make dairy-free or vegan
- Pairs beautifully with grilled cheese or croutons
- Freezer-friendly and perfect for meal prep
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If you make Creamy Roasted Tomato Soup, don’t forget to tag me @sandraseasycooking. So I can see your creations. I also love sharing your pics on my story, so make sure to tag me.
Sandra’s Note:
I’ve always loved tomatoes, especially the ones from my neighbor’s garden. They’re the kind of tomatoes you can eat like apples, bursting with flavor and sunshine. I only wish mine would grow that beautifully someday.
When it comes to soups, though, I like my texture smooth, no chunky bits of tomatoes or onions floating around, thank you very much. 😄 This roasted tomato soup captures everything I love: the flavor of fresh tomatoes without the chunks, cozy comfort, and just the right amount of creaminess.
Every recipe I share has a little piece of my kitchen story in it, and this one’s no exception. It’s cozy, simple, and made with love… just how I like it.
If you’re new here, stop by my About page to learn more about my food stories, background, and the joy I find behind the lens. 💛
Yield: SERVES 6
Creamy Roasted Tomato Soup
Cozy up with this Creamy Roasted Tomato Soup made from oven-roasted tomatoes, garlic, and herbs. Smooth, rich, and full of flavor, perfect for chilly days!
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
For roasting:
- 2 lbs (about 1 kg) ripe Roma or plum tomatoes, halved
- 1 medium yellow onion, quartered
- 4 garlic cloves, peeled
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp herbs, blend of dried parsley, basil, oregano
For the soup:
- 4 cups (946 ml) vegetable broth or chicken broth
- 1 tbsp tomato paste, optional, for richer flavor
- 1/2 cup tomato puree adds volume, sweetness, and balances acidity
- 1 tsp dried basil or 2 tbsp fresh basil leaves
- ½ tsp dried thyme (optional)
- ½–1 tbsp cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water)
- ½ cup heavy cream, half-and-half, or coconut milk (optional for creaminess)
- Salt and pepper, to taste
To serve:
- Fresh basil, croutons, or a drizzle of cream, grilled cheese, etc.
Instructions
Preheat the oven:
- Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper, or use a non-stick baking pan.
Roast the vegetables:
- Arrange tomatoes (cut side up), onion, and garlic on the sheet. Drizzle with olive oil, sprinkle with salt, pepper, and herbs.
- Roast for 30–35 minutes, or until the tomatoes are slightly caramelized and tender.
Blend it up:
- Transfer the roasted vegetables (and all the flavorful juices) into a blender. Add a splash of broth and blend until smooth, or use an immersion blender for a more rustic texture.
- You can run it through a sieve, but it's not as necessary unless you are left with chunks.
Simmer and thicken:
- Pour the roasted tomato mixture into a large pot over medium heat.
- Stir in the tomato paste, tomato puree (or sauce), dried basil, and thyme. Let it simmer gently for 10 to 15 minutes to allow the flavors to deepen.
- Taste and adjust the seasoning to your liking. Add a pinch more salt, black pepper, or herbs if needed.
- For a thicker, creamier texture, slowly whisk in the cornstarch slurry a tablespoon at a time.
- Simmer for another 2 to 3 minutes, until the soup slightly thickens.
- Cornstarch slurry adds just enough to reach your preferred consistency; it should stay velvety and pourable, not thick like a sauce. In case you made a mistake, don't panic, just add more liquid, but you should always add a bit, like a tablespoon at a time.
Add cream:
- Stir in cream or coconut milk for a silky, smooth finish. Again, adjust salt and pepper to taste.
Serve:
- Ladle into bowls and top with freshly made croutons, basil, or a swirl of cream. And maybe grilled cheese as well, because it is a match made in heaven.
Notes
- Use ripe tomatoes — the riper they are, the sweeter and more flavorful your soup will be.
- Don’t skip roasting: It brings out caramelized depth you can’t get from raw or canned tomatoes.
- Adjust texture: Add more broth for a lighter soup or less for a thicker one.
- For a vegan version: Use olive oil and coconut milk instead of cream.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Up to 3 months (without the cream). Reheat gently and stir in cream or milk before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 314Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 24mgSodium: 1244mgCarbohydrates: 22gFiber: 3gSugar: 9gProtein: 7g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
