The cheese sammich in the tomato soup
As the subject of what variety of cheese on toast to have with tomato soup came up recently between me and another pup who remembers this as a childhood event, I’m throwing it to you.
When I was a child, we often had canned tomato soup, served with a slice of toast with cheese melted on it. This was called cheese toast, and probably was usually Velveeta. For our fellow pup, spudtruckowner, it was the same soup, but with his sandwich two pieces of bread, buttered on both sides, grilled on a flat griddle on the stove. His was a grilled cheese sandwich, and probably also made with Velveeta.
I find there are 50 variations for the simple grilled cheese sandwich, at the food network site. Here’re the basics:
How to make grilled cheese:
1. Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat.
2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.
3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.
I like the finger treatment: #7. Grilled Cheese Fingers: Make Classic Grilled Cheese (No. 1). Cut off the crusts and cut the sandwich into strips.
And then there’s the fiftieth: #50. Nutella and Banana: Spread 1 slice challah bread or brioche with ricotta; spread another with Nutella. Sandwich with sliced bananas and cook, flipping once, until golden.
If you want to make a special tomato soup, this recipe really goes for it:
