The Perfect Pair
Grilled Cheese and Tomato Soup - Part of our Recipe series
We know what you’re thinking. Tomato soup? Grilled cheese? Should these even count?
Well, we happen to think they should and do. It’s as classic American as the OCBD. And can stir up nostalgia for those afternoons as a kid when life wasn’t burdened by choices like full-Windsor or half.
This is though a bit fancier than Mom likely used to make.
As always, this serves two.
• Cast iron skillet, preferably perfectly seasoned and passed down from Grandma
• Proper Country White Bread – 4 slices
• Sharp cheddar cheese – 4 slices (see a pattern?)
• Kewpie Japanese mayonnaise (We like it. Any classic mayo will do)
• 1 can of the famous stuff that can not be named
• Garlic powder
• Splash of cream
The soup? Easy. Follow instructions on the famous can and add spices to taste. We recommend the four above, but the idea here is to experiment with some of the dried green herbs you have hanging around. By the way, those are really only good for a year, so be sure to do an audit. Start this first and keep it warm before you begin the grilled cheese.
Now stay with us. Turn that cast iron skillet on medium-high heat. Take the bread and spread mayonnaise on one side of each of the slices. Trust us. Layer on the cheese like you used to do and assemble the sandwiches. Take a drop of water and toss it in the skillet. It should evaporate right away. If not, turn up the heat and try again in a minute or two.
Once hot, place both sandwiches in the skillet and let sit for 2 minutes on each side. Don’t touch ‘em outside of the flip. The good, little crispy, almost burned pieces you love so much? They come from letting things sit.
Cut the sandwiches into triangles (or not). Pour soup into bowls and garnish with a little of those herbs you used before and finish with a splash of cream.
Marvel at your creation. Serve immediately. Consume. Enjoy. Call Mom.
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