Thursday, April 9, 2009
What's more nostalgic than a good ol' fashioned grilled cheese sandwich and some creamy tomato soup. A perfect after school snack. I had seen a recipe from 30-minute meals. Click here Made some minor changes and was please with how it turned out. I used evaporated milk instead of heavy cream. A bit lower in calories and gives it a nice rich taste. For the grilled cheese, my choice of bread was sourdough. I love sourdough.
Grilled Cheese Sammie
2 slices of bread (your choice)
butter or margarine
swiss cheese slices
cheddar cheese slices
Preheat skillet on a medium fire. Butter the top sides of the bread. When the skillet is hot enough place one slice of bread butter-side down. Place a slice of swiss and chedder and top it off with the other piece of bread, butter-side up. Grill for 5-10min. Then flip and grill for another 5-10min. Cheese will be nice and melted with a crispy bread crust.
Makes 1 sandwich
Note: don't smush the sandwich when grilling.
Creamy Tomato Soup
1 can (15oz) Chicken or veggie broth
1 can (15oz) fire roasted diced tomato or crushed tomato or tomato sauce
1 8oz can evaporated milk
1 Tbsp Rosemary (optional)
Combine all ingredients and bring to a simmer stirring occasionally for about 15-20 minutes. Season with salt and pepper.
For the creamy texture, use an immersion blender to mush up the tomato to bits. If you don't have an immersion blender, you may mush the tomato beforehand in a regular blender or food processor before adding it to the stock. If you don't have either, tomato sauce will also make a good substitute.
Serves about 2-4 people