The ultimate comfort duo. Golden buttery bread, melted cheese, silky soup for dunking.
At a Glance
Ingredients
- thick white or sourdough bread 2 slices
- salted butter, softened 2 tbsp
- American cheese or sharp cheddar, sliced 60g
- good tomato soup (Rao's or Campbell's) 1 can
- splash of cream stirred into soup optional
Method
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Heat soup
Pour the 1 can of tomato soup into a small saucepan over medium heat. Stir in a splash of cream if you want it extra rich. Keep it warm while you make the sandwich.
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Grill the cheese
Spread the 2 tablespoons of softened butter evenly on the outside of both slices of bread. Place the 60g of sliced cheese between the unbuttered sides. Heat a pan over medium low heat. Cook the sandwich for 3 to 4 minutes per side, pressing down gently with a spatula, until both sides are deeply golden and the cheese is completely melted.
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Dip
Cut the grilled cheese in half diagonally. Ladle the hot soup into a mug or bowl. Dunk the sandwich directly into the soup and eat immediately.
Slop Notes
Medium low heat is the key to grilled cheese. Patience gives you an even golden crust without burnt bread.