Grilled Cheese Sandwiches

bacon grilled cheese

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.
Take care,

Photo credit: Food Network

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