Classic Grilled Cheese Sandwiches and Tomato Soup
Adapted from The America’s Test Kitchen Cookbook

For the Grilled Cheese Sandwiches:

3 ounces cheese (preferably mild cheddar) or combination of cheese, grated on large holes of box grater (about 3/4 cup)

4 slices (1/2 inch-thick) from white sandwich bread, such as Pepperidge Farm Toasting White
2 tablespoons butter (preferably salted), melted

1. Heat heavy 12-inch skillet over low to medium-low heat. Meanwhile, sprinkle a portion of cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.

2. Brush sandwich tops completely with half of melted butter; place each sandwich, buttered-size down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve immediately.

For a little variation:
        *Sprinkle the filling with chopped onion.
        *Add a few slices of fresh tomato.
        *Cook one slice of bacon until crisp and crumble over the filling before grilling.
        *Add some sliced ham.


There is nothing better than a grilled cheese sandwich, than a grilled cheese sandwich and a steaming bowl of creamy tomato soup.

For the Tomato Soup.

Open one can of Campbell's (no other brand will do).
Spoon into a saucepan.
Add one can of whole milk.
Whisk until fully blended while heating over a medium heat.
Pour into a bowl.
For extra buttery creamy deliciousness, add a pat of butter to the soup and let melt.

Dip sandwich into the soup and enjoy the cosy warmth that trickles down to your toes. Yum.