In Maryland, we are preparing for a lot of snow. This winter has been harsh for most Americans. After a day of cold weather there is nothing better that a cup of tomato soup and a grilled cheese sandwich.
There are as many variations of grilled cheese sandwiches just like there are variations of chili. Most cooks have a their specialty of the sandwich. It is as American as jazz. While I was doing research for this blog, I learned the Food Network website has over 151 pages dedicated to grill cheese. I make my grilled cheese in a cast iron skillet. The secret is to heat the skillet until it sizzles when tested with a drop of water. A solution to tricky process of buttering both sides of the bread is to melt the butter and brush it on the bread. When the sandwich is in the pan, place a dish on the top of the sandwich for weight. Place an inverted bowl over the sandwich and cook for 2-3 minutes. Cooking time will vary.
2 slices bread
1 tablespoon melted butter
Cheese of choice
I make my tomato soup from a can of tomato sauce. It delicious and fast.
1 large can tomato sauce
2 cups chicken broth
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil.
1/4 cup milk
Combine the ingredients in a saucepan and let simmer for 20 minutes. Do not let the soup come to a boil. Herbs and spices can be added after the soup has simmered for 10 minutes.
We would like to hear about your variations of grilled cheese sandwiches.
Photo credit: Food Network