Ever since I was a little girl, grilled-cheese sandwiches, with a bowl of tomato soup for dipping, have been my go-to comfort food. Over the years the tomato soup has graduated to new levels with additions of Italian seasoning or fresh basil and a little cream and some heat from red pepper flakes or Tabasco, but the sandwich has pretty much remained plain Jane. Today we put a little spin on the sandwich itself. The soup was simply Campbell’s with a touch of milk to balance the acidic bite, allowing the sandwich to be more of the star. The bread was a nice sourdough, and the cheese was actually just American cheese slices. The upgrade was the butter on the bread. We took the butter and melted it, adding garlic and parsley and Parmesan. Using a BBQ sauce mop, the bread was given a beautiful smear of the butter before hitting the grill. Once they became crunchy-melty goodness, things got a little more fun as Chef Husband cut them into bite size squares and onto my bowl of soup they went. Grilled Cheese Croutons! Oh yeah!!!! I may have a new favorite.
READ PREVIOUS POST:
Pressing Out Hamburgers