Grilled cheese (with tomato soup!) is one of the ultimate comfort foods. When I was little the cheese was American, and the soup was Campbell’s. Since then I’ve spun off this perfect combination in many ways. We’ve stayed more traditional, just swapping the American cheese for sharp cheddar, the white bread for wheat, and the Campbell’s for some easy but delicious roasted tomato and basil soup. We’ve swapped out all kinds of cheese in the sandwich, and even added the tomatoes to the sandwich. (I’ve made a killer sandwich with cheddar, gorgonzola and tomatoes for J). The soups have covered a full range of ingredients as long as they are pureed, and range from thai pumpkin soup to my favorite swamp soup (definitely a post of its own).
Somewhere along the way I’ve developed the (current) perfect iteration of the grilled cheese sandwich. You’ll need soft wheat bread, a tart and crunchy apple (I love Honeycrisp for this), seriously grainy mustard, and the sharpest cheddar you can find. Layer slices of cheddar on one slice of bread, a thick layer of mustard on the other, and thin slices of apple in between. I grill the whole thing to melty perfection on my Foreman grill, but buttering the bread and doing the whole sandwich on the griddle takes the indulgence factor up several notches.
This sandwich is so good that I worry I’ve stopped planning out weekly dinners just so I can “happen” to make this. I’ve been known to eat it for breakfast. It’s so exciting that it barely needs the soup component to invoke all the cozy feelings that make us search out comfort food. But just in case you want soup to go with it, I’m going to have to recommend swamp soup. Not the most sophisticated name, but the soup is so good and warm, so hearty and healthy, that you could double the cheese on your sandwich and not even feel the tiniest bit guilty. Promise 🙂