|Toby said this picture was creepy. I like it so I included it!|
The perfect side to tomato soup is of course... Grilled Cheese! There are so many different ways you can make a grilled cheese. Some of my favorite combos are:
- Brie and Apple
- Sharp Cheddar and Tomato
- Fontina,Pear & Prosciutto
- Spinach,Artichoke and Swiss
Ok I am making myself want one even more. Tonight I decided on a mozzarella and strawberry Jam grilled cheese. I love the pairing of sweet and salty so that is what I went with. I got this amazing strawberry jam from the Loveless Cafe in Nashville Tennessee( Shout out to Candace & Galen in Tennessee.) Like the quesadilla casserole, it is a method that you are learning here and you can fill these babies with whatever you have on hand. I toyed with the idea of jarred pesto, but decided jam sounded more delicious. I also used this thick cut wheat and oat bread from Whole Foods that I just bought , but again any bread you like will work.
I adapted Tyler Florence's Grilled Cheese recipe below (his used pesto, but I was in a jam mood.) Get creative and eat a gooey grilled cheese sammy today! And yes I did dip it in the tomato soup. Yum!
( Recipe Serves Two)
4 slices thick-cut bread
1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
Extra-virgin olive oil or butter
1 tsp Strawberry Jam
If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with jam. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.