… because I like to tell my family what to think about my cooking. Ha! First of all, I don’t cook. That role goes to the Hubs and I am super thankful for it. It’s actually one of the reasons I married him! Second of all, one of the very few things I make for us to eat is grilled cheese and tomato soup. The reason I am ‘THE MOM’ at making this dish is because, well I love to eat it and it’s a classic, but also because my husband has never really been a fan of grilled cheese. I know; he’s nuts.
Long ago when we first got together, he would always make dinner for us… until I wanted some grilled cheese and tomato soup. That’s when he broke the news and basically told me he wasn’t going to make us a dinner he didn’t like and if I wanted it, I would have to make it myself! So I did that and over time I have almost perfected it. It’s now my go to and something I am actually proud to make. BTW my husband loves my grilled cheese now; not crazy about the tomato soup but we are working on that. So here it is; my how-to make a ‘MOM’S GREAT GRILLED CHEESE’ for you to try!
What You’ll Need:
- Ingredients:
- Sara Lee Artesano Bakery Bread
- Tillamook Extra Sharp White Cheddar Cheese
- Mayonnaise
- Butter
- Tomato Bisque
- Tools?
- Griddle
- Fancy Knife
- Butter Knife
- Spatula
- Pot (to cook the soup!)
Minimal Prep.
I like to set everything out so I am ready to plop it all the griddle quickly. Like I said earlier, I am not the cook in our family so to avoid over cooking or burning something I have learned to get it all ready to go before so I don’t spend time multi-tasking with the heat on! Conversely, that is my husband’s favorite thing to do… along with using every and all the dishes.
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I use the butter knife to spread the butter on the outside of each slice of bread and mayo on the inside. There might be an easier way to do this. It’s messy.
Cut the cheese (literally, not metaphorically) with the fancy knife. Use AT LEAST 3 cheese slices per sandwich. Honestly, the more cheese, the better but 3 to cover the bread minimum.
Fire Up The Griddle!
The sweet spot is 275 degrees on my griddle. I can easily work on one grilled cheese and flow to the next with out rushing. It always comes out a beautiful golden brown.
Lay the ingredients down nice and easy:
- first slice of bread/ butter side down/ mayo side up
- 3 pieces of extra sharp cheddar
- second slice of bread/ mayo side down/ butter side up top
Use a spatula to check for the golden brown after the second sandwich. It should be just about ready to flip over by then. Flip it.
275 
Butter Outside 
Mayo Inside
Serve With Soup.
The tomato bisque doesn’t take long to heat up because it is store-bought from the deli area. Just make sure you heat using a medium heat or it will burn in the pot. Bisque is thick. I also love a grilled cheese with the classic Campbell’s tomato soup made with milk! Yummm. Don’t forget to dip your gooey grilled cheese for maximum nostalgia!
Top. It. Off.
Top off ‘Mom’s Great Grilled Cheese’ with a pairing of Layer Cake’s Malbec wine. Nothing like an extra sharp cheese and a tart wine to warm up you and your honey this winter. Enjoy! 🙂
Looking for more recipes to satisfy your love of cheese? Check out some friends’ recipes on their blogs below:
Yum! Thanks for sharing! There is nothing like a good, simple & delicious grilled cheese! I will definitely be making this soon!
Oh my, this looks so tasty!
Yummy!! I love Tillamock cheese. These look delicious and now I’m craving grilled cheese and Tomato soup. I’ve never tried it with Mayo before…