Until I graduated high school my mom worked the Christmas season at the Kroger deli or in retail and everyone knows this time of year is the busiest. Because Mom often worked until the last minute on Christmas Eve, we would keep dinner simple and easy. Mom would make grilled cheese sandwiches and we would open a can of Campbell’s Tomato soup. I complained one year that we needed something green to be more Christmassy and my mom gave me a dill pickle. That started a tradition of eating dill pickles with grilled cheese and tomato soup. I got older and started to make the tomato soup myself. Serving with crunchy petite dill pickles accented the creamy fatty cheese goodness in the sandwich.
I think everyone should know how to make this meal combo. I still remember when my college boyfriend made me a grilled cheese and tomato soup meal after a snowy date. He couldn’t cook anything else but his mom made sure he could make that meal. I must say it impressed me!
The grilled cheese sandwich is thought to have originated in the United States in the 1920s. While the idea of combining bread and cheese has been around for a long time, the grilled cheese became popular when inexpensive sliced bread and processed cheese became widely available. The sandwich remained a staple during the Great Depression and World War II. Grilled Cheese did not start out a sandwich. During World War II, it was just one piece of bread with a slice of cheese on top. The 1960s was when the topper was added. After the war, government institutions, as well as schools, started packaging the sandwich with tomato soup to give the meal additional nutrition.
There are multiple cheeses to use for grilled cheese; Sharp and white cheddar are the perfect foundation when making the ultimate grilled cheese sandwich. A semi-soft cheese like Monterey Jack, Havarti, Muenster, and Provolone. Or a semi-hard cheese like Gouda, Swiss, Gruyere, and Fontina would all taste great. But I am going to be brave and admit that I will never turn away a grilled cheese made with Kraft Deluxe singles and classic white non-fancy bread.
So, what is the best bread for grilled cheese? For the ideal grilled cheese, look for bread with a soft-but-hearty texture with even slices of medium thickness (about 1/4 inch). Hearty sandwich bread, sourdough, brioche, and rye all work very well. I have used raisin bread and cream cheese with good results.
The traditional spread for making a grilled cheese sandwich has always been butter. It gives a rich flavor and a golden crust, creating that grilled cheese taste and texture we all grew up loving. However, in recent years, there’s been a growing trend of using mayonnaise as an alternative to butter. The appeal of mayonnaise is twofold: it spreads effortlessly on bread (even straight from the fridge), eliminating the wait for butter to soften, and it has a higher smoke point, which means it’s less likely to burn while cooking, ensuring an evenly crisp, golden-brown sandwich.
I find myself reaching for mayo more often than not because it’s convenient. For those who can’t choose, combining both softened butter and mayo can give you the best of both worlds: the delicious flavor of butter and the perfectly golden, crispy exterior that mayo guarantees.
The acidity and sweetness of tomato soup complement the rich, buttery flavor of grilled cheese. The creamy texture of the soup balances the crispy, melty sandwich, creating a satisfying contrast. If you can’t get tomato soup eating grilled cheese with ketchup is delicious because you get to taste something that is sweet, savory, and salty, all at the same time.
This week’s recipes are something everyone should know how to cook.
Tomato Basil soup
2 cans (28 oz) each crushed tomatoes
1 can chicken broth (14 ½ ozs)
18 -20 fresh basil leaves minced
1 teaspoon sugar
1 cup whipping cream
½ cup butter or margarine
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
Grilled Cheese
2 ½-inch thick slices good quality bread (such as a tight-crumbed Italian or whole grain bread, with no holes)
1 to 2 tablespoons softened butter or mayonnaise
2 slices of medium or sharp cheddar cheese (about 2 oz)
1 oz (½ cup) shredded Gruyère cheese
Using a butter knife, spread a thin layer of the mayonnaise or softened butter on one side of each bread slice, ensuring full coverage up to the edges. Before spreading, make sure the slices are the same size and aligned so that when assembled, the shapes of the bread match up perfectly. Assemble the sandwich in the pan: Preheat a non-stick skillet or cast-iron pan over medium heat. Once heated, place one slice of bread in the skillet, mayo/butter side down. Then, layer the 2 slices of cheddar cheese onto the bread, ensuring even coverage (depending on the shape of the bread, you may need to tear the cheese for even coverage). Evenly sprinkle the shredded Gruyère over the cheddar. Place the second slice of bread on top, mayo/butter side up. Cook the sandwich for 3 to 4 minutes on one side, or until it’s golden brown and crispy. Using a spatula, carefully flip the sandwich over and cook the other side for another few minutes, or until it’s also golden brown and the cheese inside has melted. Remove the grilled cheese from the skillet and place it onto a cutting board. Let it sit for a minute, then cut the sandwich in half using a sharp knife. Serve immediately while it’s still warm.
