Always a classic pairing, toasty grilled cheese sandwich and comforting tomato soup. Nothing fancy, just the best ingredients to elevate this to a gourmet meal. I used a blend of cheeses for flavor and melting, and great sandwich bread from the local bakery. I made my favorite tomato soup with the recipe from a restaurant in Yountville, California, Bistro Jeanty. Simple and satisfying.
Process for Grilled Cheese Sandwich
Use your favorite blend of cheese. I used cheddar, fontina and Swiss. Grate the cheese and combine.
Generously spread real butter on one side of each slice of sandwich bread. Generously pile the shredded cheese onto one slice of bread; top with the other slice. Place the buttered sandwich onto the griddle over medium high heat. Allow the first side to brown, about 3-4 minutes. Flip over to toast on side two.
Remove the sandwich to a cutting board to cool for several minutes. Cut in half diagonally. Serve with your favorite soup.