SOURCE: Campbell Soup Company

November 15, 2012 05:00 ET

Epicurean Dishes for Everyone

MISSION, KS--(Marketwire - Nov 15, 2012) - (Family Features) There's a delicious movement taking hold: food lovers everywhere are demanding layers of flavor. And, Campbell's Master Chef Thomas Griffiths and his team of chefs are leading the way with on-trend flavor combinations that appeal to diverse tastes.

"People are hungry for an authentic, homemade experience but don't always have the time to create it," said Chef Griffiths, CMC, Director of Campbell's Culinary and Baking Institute. "We've dialed up the flavor in our new gourmet offerings to help people enjoy these flavors in the comfort of their home -- either as a stand-alone indulgence after a long day of work or as a simple starter for a dinner party." New Campbell's Gourmet Bisques complement any meal with layered flavors such as coconut milk, ripe red tomato and kaffir lime, and Campbell's Slow Kettle Style soups are slowly simmered to create a mouth-watering taste without the hassle of making it yourself.

Along with the demand for these bold flavors comes the desire for high-quality ingredients that deliver delicious taste. The new Campbell's Condensed Sun-Ripened Yellow Tomato soup exemplifies how ingredients such as specially cultivated yellow tomatoes, cilantro and thyme can come together to create the rich experience people crave.

To take your "layers of flavors experience" to the next level, try pairing this soup with a Cheddar, Pesto and Crunchy Onion Panini. Enjoy!

Cheddar, Pesto & Crunchy Onion Panini
Recipe created by: Thomas Griffiths, CMC, Director of Campbell's Culinary and Baking Institute
Prep: 10 minutes
Cook: 10 minutes
Makes: 4 servings
2 tablespoons butter, softened
1/2 of a 24-ounce package Pepperidge Farm Farmhouse Hearty White Bread (8 slices)
8 slices deli sharp cheddar cheese (about 8 ounces)
1/4 cup pesto sauce
1/2 cup French fried onions

1. Spread the butter on the bread slices. Turn 4 bread slices butter-side down. Place 2 cheese slices on each butter-topped slice and top each with 1 tablespoon pesto and 2 tablespoons onions. Top with the remaining bread slices, butter-side up.

2. Heat the panini maker. Add the sandwiches in batches and cook for 5 minutes or until lightly browned and the cheese is melted.

Alternate Preparation: If you don't have a panini maker you can use a grill pan or a 10-inch skillet. Assemble the sandwiches as directed above. Heat the grill pan or skillet over medium heat. Add the sandwiches in batches and cook until lightly browned on both sides and the cheese is melted.

Pair with Campbell's Sun-Ripened Yellow Tomato soup.

For more recipes and meal ideas, visit

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