Grilled cheese and tomato soup…is there anything better on a rainy Autumn afternoon? I think not!
Here’s a quick tip to bring your good old-fashioned grilled cheese up a notch, by adding another level of cheesy goodness and texture…
Step One: Make your grilled cheese the old fashioned way (white or whole wheat bread, melted butter in a medium-hot pan NOT on the bread, extra sharp cheddar cheese). I threw in a couple of slices of deli ham, but that’s optional.
Step Two: Once you get the first side a perfect golden-brown, flip, and quickly sprinkle a little freshly grated cheddar, Asiago, or Romano cheese over the still-hot surface, and cover.
Step Three: Uncover when the bottom side is done and the grated cheese on top has softened or melted.
Step Four: Flip again and let grill until the grated cheese has cooked to a golden, crunchy perfection.
Cut and serve immediately, preferably with a hot bowl of tomato-basil soup!
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.