Grilled Cheese
I love a grilled cheese. My kids love them, too, which means everyone is happy on grilled cheese night. I’m especially happy when I get to dip them into this tomato soup.
Serves 4.
8 slices white loaf or artisan bread
4 to 6 tablespoons butter, softened
Salt
1/2 cup mayonnaise
2 teaspoons Dijon mustard, (optional)
6 ounces sharp or extra-sharp cheddar cheese chunk (depending on who’s eating)
Potato chips, for serving (optional)
Cornichon, for serving (optional)
1. Set two bread slices down on a work surface. Divide 2 tablespoons of mayonnaise evenly on the two bread slices and spread it to coat both sides. If using Dijon, add a thin layer (about 1/2 teaspoon) to one side. Close the slices onto one another. Now butter the top and bottom sides of the sandwich. If using unsalted butter, season each side with salt.
2. Grate the cheese on a thick toothed grater. If you don’t have a grater, thinly slice the block of cheese. Place about 1/3 to 1/2 cup of grated cheese or enough sliced cheese to just cover every section of one of the mayonnaise-d bread slices. Flip the other mayonnaise-d piece over the cheese.
3. Set a cast iron or other skillet over medium heat. Once hot, add some butter. Once it foams, set the cheese sandwich into the pan. Let cook, covering the sandwich directly with a pan lid to help melt the cheese, until the bottom is browned, just a few minutes depending on your stovetop and pan. Use a metal spatula to flip the sandwich carefully over, and sear on the second side, covering with the lid, until browned, just a few minutes more. Transfer to a cutting board, and cut diagonally in half. Serve immediately with potato chips and pickles, if you choose, and tomato soup.
4. Repeat with remaining ingredient to make 3 more sandwiches. Serve with this tomato soup. Recipe by Jill Santopietro.
A Note on Ingredients
Cooking (less so baking) is pretty forgiving when it comes to ingredients. In the tomato soup, for example, if you don’t have carrots and celery, say, you can omit them. Or you have an extra leek or small onion, you can add it. Or, let’s say you forgot to buy the potato. The potato is there to help thicken the soup and give it body. You can swap it with a small handful of canned, rinsed and drained white beans. Or you can add a bit of cream or sour cream even. Or omit it all together - it will still be delicious.
Don’t have a bay leaf? Sure, they are always great to have in the cupboard - I add them to just about every soup or stock I make for their aroma. And while I recommend you buy some bay at some point, you don’t NEED them.
The one ingredient that is important are the tomatoes since we’re making tomato soup. The tomato paste offers a deep tomatoey flavor. And when it comes to canned tomatoes, I always buy whole tomatoes and prefer the texture and sweetness that come from DOP San Marzano tomatoes. The “DOP” means that the tomatoes are certified San Marzano variety from Italy, which are sweeter and softer than most others I’ve tried. There are a lot of brands that are even called San Marzano but aren’t actually San Marzano certified tomatoes. So with this ingredient you have to read the labels carefully.
There are so few ingredients in a grilled cheese, so choosing a good bread and a block of tasty cheese is smart. Grated cheeses often have additives, like anti-caking agents and other preservatives in them. These can affect how they taste and melt. While I use them when in a pinch, I recommend slicing or grating a block of cheese.