Now. You are probably thinking I am high, but the reality is what makes a Tomato soup ever better? A Grilled Cheese Sandwich.
First things first. Start with your awesome Tomato soup here: http://www.cfox.com/2015/09/09/with-winter-coming-here-is-the-best-tomato-soup-recipe-grilled-cheese-not-included/
Move on to your Grilled Cheese.
A Grilled Cheese Must:
1) Be a closed sandwich, griddled on both sides.
2) Have cheese as the primary ingredient. Other ingredients can complement the cheese, but none may overwhelm it.
3) Be made with sliced bread.
4) Be served hot all the way through, with the cheese thoroughly melted.
5) Be cooked on a flat, greased surface until golden brown. In extreme circumstances it may be cooked on an outdoor grill over an open fire. A grilled cheese may never be baked or deep-fried.
Things you will need.
Tub of butter
Two slices of bread
One or two slices of cheese
Aside from having to be sliced, the only other rule here is that your bread can’t be too perforated with air bubbles (or your cheese will drip out) or sliced too thick (lest your cheese not melt). White bread and American cheese is what many of us grew up on, but if you want to go fancier, feel free to use a nice hand-sliced Italian ciabatta, a good sourdough, or a French loaf. Grilled cheese is also a great way to use up day-old bread, since the grilling process will resuscitate it a bit.
A grilled cheese doesn’t work with just any old cheese. You’ve got to have a cheese with just the right melting characteristics. Dry, crumbly, fresh cheeses like goat cheese won’t melt properly. Ditto for overly aged cheeses like a Parmesan or hard Pecorino. Some of our favorites include the classic American and young Cheddar, Swiss-style cheeses like Gruyère (or its French cousin Comté), or young Italian and French cheeses like Taleggio or Brie. As long as it melts, it’s got a place in our sandwiches.
If you do like the flavor of a non-melter, it’s acceptable to treat it like another topping—that is, pair it with a cheese that does melt. A mozzarella and feta combo makes a fine sandwich, as does Fontina and Parmigiano, for instance.
How To Cook!
As a former fat kid, I can tell you the best secret that will change your life forever. Cook two slices of bread in butter, flip ’em over so that the browned sides are facing up, add your cheese, and close your sandwich so that the cheese is sandwiched between the browned surfaces.
Some Other Tips to Keep In Mind.
1) Use butter, and salt your skillet before adding the bread
2) Low and slow is the way to go. Cook your sandwiches at medium-low heat. Try to speed up the process and you end up with a sandwich that’s hot on the outside but still cool and unmelted in the middle. It’s also harder to get it to brown properly.
3) Keep things moving. I like to swirl my sandwiches around the skillet or griddle with a light pressure the entire time they cook to make sure that they get a perfectly even, deep brown color.
We all like the sport editions of cars, so why not have a premium version of a Grilled Cheese by adding in something simple. Here are some things you can add to impress your friends, your family or even make it gourmet.
Fresh Vegetables, Fruits, and Herbs: To each their own, but we prefer fresh juicy vegetables with a distinctive sweet or tart flavor. Cucumber in a grilled cheese? No thanks. Slices of fresh tomato, figs, tart apples like Granny Smiths, pears sweet grapes like Concords or their tangier Muscat cousins, even kiwi, sliced hot peppers (like serrano or jalapeño, or if you really want to torture your diners, habanero), avocado , fresh basil leaves, chopped tarragon, or chopped rosemary.
Pickles and Other Cured Things: Pickles are the perfect complement to grilled cheese. The acidity and saltiness of a good pickle cut right through the rich cheese like the cornichons on a fancy-pants charcuterie platter. Try dill or bread & butter chips, pickle relish
Enjoy and happy cooking.