There is NO denying it is COLD out!! So I thought it was a perfect time to do a soup and sandwich combo! Turkey Cuban Sliders, and Broccoli Cheese Soup are this weeks recipe, both of these recipes are really tasty and super easy. I love making soup because it always makes a larger pot, and you have left overs for the week! I also feel like Broccoli Cheese soup is a great way to hide the broccoli so your kids get their vegetables in! Warm up this weekend with this fabulous soup and sandwich combo!

TURKEY CUBAN SLIDER SANDWICHES

INGREDIENTS

• 8 crusty bread preferred such as ciabatta or telera mini sandwich buns
• 3 tablespoons Gulden’s® Yellow Mustard
• 8 slices (1 oz each) Swiss cheese
• 8 slices shaved honey ham
• 2 cups shredded cooked turkey
• 8 dill pickle chips
• 2 tablespoons Pure Wesson® Canola Oil

DIRECTIONS

Cut slider buns in half horizontally if needed. Spread mustard evenly on bottom halves of buns. Top bottom halves evenly with cheese, ham, shredded turkey and pickles; close with tops of buns.

Heat 1 tablespoon oil in grill pan or large skillet over medium heat. Place 4 sandwiches in skillet; place heavy skillet on top of sandwiches to press down. (Use large metal can to help weigh down skillet if needed). Heat sandwiches 2 to 3 minutes or until golden brown; turn over. Heat 2 to 3 minutes more or until golden brown. Repeat with remaining 1 tablespoon oil and remaining 4 sandwiches. Serve immediately.

BROCCOLI & CHEESE SOUP

INGREDIENTS

• 1 tablespoon Essential Everyday Pure Vegetable Oil
• 1/2 cup minced onion
• 1 1/2 teaspoons minced garlic
• 1 10 ounce package Essential Everyday Frozen Chopped Broccoli thawed
• 1 32 ounce container Essential Everyday Chicken Broth
• 1/2 32 ounce loaf Essential Everyday Super Cheezy Processed Cheese Spread cubed
• 1 cup Essential Everyday Fancy Shredded Sharp Cheddar Cheese
• 1 cup milk
• 1/3 cup Essential Everyday Corn Starch
• 1/2 cup water
• – Essential Everyday Restaurant Style Cheese & Garlic Croutons optional

DIRECTIONS

In large saucepan, heat oil over medium heat. Add onions and garlic, sauté until softened (about 3-5 minutes). Add broccoli; sauté 2-3 minutes.

Add broth; bring to a boil, stirring occasionally. Reduce heat; simmer until broccoli is heated through (about 10 minutes), stirring occasionally. Add cheeses and milk; cook until melted; stirring frequently.

Meanwhile, in small bowl, combine corn starch and water until dissolved. Add to soup; simmer until soup thickens (about 5 minutes); stirring frequently. Serve with croutons, if desired.