Grilled Cheese-Tomato Soup Dumplings

• 1 (10.75 oz) can condensed tomato soup
• 16 slices Kraft Singles American cheese
• 32 slices (1 1/2 loaves) sandwich bread, edges cut off
• 2 cups of milk
• 2 quarts vegetable oil (or olive oil)

1. 1. Fill molds of an ice cube tray with soup (do not add water or milk). You should have enough soup to fill 8 molds. Freeze for at least 6 hours or overnight.
2. 2. Cut each cube into 4 pieces. Wrap each piece in half a slice of cheese. Wrap a slice of bread around the cheese and drizzle 1 tablespoon of milk on the bread to get it moist enough to bind into a ball. Make sure there are no open seams.
3. 3. Heat oil to 325F in a deep fryer or a deep, heavy-bottomed pot fitted with an oil thermometer.
4. 4. Fry dumplings in batches until golden brown, 5-6 minutes. Drain on paper towels.
5. 5. Eat with caution, not only because they're hot, but because someone's going to fight you for that last one.

tomato soup, cheese, loaves, milk, vegetable oil

Taken from www.epicurious.com/recipes/member/views/grilled-cheese-tomato-soup-dumplings-52928291 (may not work)