Grilled cheese is one of the most flexible sandwiches that can take on a variety of styles. It is a vessel for flavor because it is a great base to add different flavors and ingredients. In this article, we will explore how to create a traditional American grilled cheese sandwich and a simple tomato soup.
The first step to making a grilled cheese sandwich is to create a clean work space with a suggested cutting board. A sharp knife is necessary for cutting the sandwich when we are finished. A regular table knife and a pastry brush will be needed for spreading the butter on the bread. A saute pan is the best method for cooking a grilled cheese, so having one on the stove top or an induction burner in preparation is helpful. A sheet of aluminum foil or lid will be needed for covering the pan while the tomato soup is cooking. In additional, the following ingredients will need to be gathered and prepared.
Chopped red onion
Garlic cloves, minced
Salt and pepper
White American and cheddar cheese
2 cups fresh tomatoes, diced
Fresh arugula, chopped
Fresh dill, chopped
Canned chicken broth
Your favorite type of bread (Italian bread, sourdough, potato, white, wheat, rye, or pumpernickel, sliced no thicker than a quarter inch
Safety is first. Make sure you are careful whenever using the hot surfaces of the burners and when cutting with a sharp knife. Keeping your fingers away from the blade at all times will prevent any accidents from occurring during cooking. Now that all your tools and ingredients have been readied for action, let’s get started!
Start by heating up the pan to a medium heat, not high heat because this will not allow the time needed for the cheese to melt. Spread the softened butter onto the bread using a table knife. Then, place the bread into the pan with the buttered side down. Put two slices of either American or cheddar cheese on top of the bread immediately. Using this trick will help ensure that the cheese is gooey when the bread is finished cooking. Next, cover the pan with aluminum foil to keep the heat inside and melt the cheese. Keep checking the bread. The only way to tell if it is done is by looking at it. Once the first side is done, take the other piece of bread and place it on top with the buttered side up. Flip over the sandwich so the other side and the lid back on so it can cook. When that side is finished cooking, remove the sandwich from the pan carefully. The sandwich will be nicely brown in color with the softened cheese around the edges visible. Finally, cut the sandwich in half with a sharp knife and serve.
For the tomato soup, turn on the pan on a medium heat. Put about five tablespoons of unsalted butter into the bottom of the pan. Then, dice up a red onion into a medium size and mince the garlic. Add the red onion to the pan and cook until it turns translucent. Season with salt and pepper while letting them saute. Then, add in the garlic along with the diced tomatoes. Continue seasoning as you cook the soup. Bring the ingredients in the pan to a boil and then add some Port wine. Stir the soup while it is cooking. Next, add about a quarter cup of chicken broth to the soup and resume stirring. Let the soup set for about thirty minutes while covered. Afterwards, use a mixer inside the pot to puree. Make sure you use a slow setting to avoid splashing the liquid onto your skin. Add two tablespoons of the sour cream and stir that in. Chop up the fresh dill and drop that in as well. Taste the soup and adjust any seasonings that are necessary. Chop the fresh arugula and place in the bottom of your bowl. Then, spoon the soup right on top of the arugula. Finish it off with more arugula on the top and a dollop of the sour cream. Pair it with the grilled cheese sandwich and dig in!