When I grew up with my brothers and sister, a grilled cheese sandwich was white bread with processed American cheese. Don’t get me wrong, it was delicious, but these days we have options for different types of breads and cheeses to please our refined palates. Sometimes, the simplest meals can be so satisfying, and grilled cheese is one of them. I especially enjoy it with old-fashioned tomato soup. I love to take classic retro dishes and re-imagine them plus, living in rural Vermont, it is not always easy to get to the store in the winter so easy recipes that use some pantry items can be comforting on cold snowy days. Most people in the world already know how to make a grilled cheese sandwich, but here is how I like to make it:
Start by using good bread, whatever you like. When I’m not using my homemade bread, I like to use sturdy store bought bread like Farmhouse Oatmeal Bread by Pepperidge Farm.
Next, select good cheeses. I like to use a combination of cheeses to add interest, flavor, and texture such as nutty Manchego sheep’s milk cheese, creamy provolone, and extra sharp Vermont cheddar cheese.
Generously butter one side of your favorite bread and place it buttered side down in a nonstick pan.
Place thin evenly sliced cheeses onto the bread and top with another slice of generously buttered bread, buttered side up.
Now, here’s where patience comes in, fry the grilled cheese low & slow flipping often to brown evenly and slowly to allow all that cheese to melt.
Once it’s done and all the cheese is melted, allow to rest for a minute and then slice or eat it whole. I like to serve this grilled cheese with old-fashioned tomato soup. I usually purchase the low sodium version and mix with half milk and half water for a creamier taste. The key here is to have it the way you like it. All I want to do it bring back a classic and breath new life into it. Enjoy and happy cooking!
Prep Time: 10 min Cooking Time: 10 min
Difficulty: Super Easy Servings: 1
Ingredients:
Softened butter
2 Slices of oat bread or your favorite not to thinly sliced bread
Manchego cheese thinly sliced
Provolone cheese thinly sliced
Extra Sharp Vermont Cheddar thinly sliced
Tomato soup, canned, or your favorite brand
Nonstick pan and patience to cook it low and slow 🙂