soup can sandwiches

Adorable sandwiches in the shape of soup cans!

Soup Can Sandwiches

(11 oz each) Pillsbury™ refrigerated French bread

avocado, mashed

Salt and pepper,

Colby Jack cheese

turkey

green leaf lettuce

red bell pepper, sliced

Heat oven to 350°F. Generously spray the inside of 4 empty 18 oz. Progresso™ soup cans (wrappers removed) with cooking spray and place on a baking sheet.

Cut each loaf of refrigerated French bread in half (so you have 4 pieces total). Place one half upright inside each soup can.

Bake 20 to 25 minutes until bread is baked through and dark golden brown on top. Remove bread from cans; if it seems doughy, return to baking sheet (out of cans) and bake another 5 minutes. Cool bread completely on a cooling rack.

Slice the domed top off each piece of bread. Use your fingers to remove the middle of the bread. Use your fingers to push the bread to the edges so you end up with a hollow cavity (use extra bread to dip in the soup from the soup cans).

Mix avocado and salt and pepper; spread along the inside bottom and sides of each bread cavity. Fill with cheese, turkey, lettuce and red bell pepper slices. Serve!

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Soup Can Sandwiches

Top 1 soup can sandwiches recipes from across the web

The most viewed soup can sandwiches recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Soup Can Sandwiches

The most viewed soup can sandwiches recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine