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,
Margaret

Photo credit: Food Network

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