Recently, I visited a popular local bakery, Di Camillo’s. During this visit, I purchased a loaf of their famous Italian bread and a jar of their basil pesto. My intention for these items was grilled cheese sandwiches to pair with a roasted red pepper and tomato soup for dinner.
So, in preparation for dinner, I selected the pieces of Italian bread to make my sandwich. I spread on an even layer of mayonnaise on each face of the slices before laying them in a hot frying pan on the stovetop. Once the faces are toasted I added smoked white cheddar slices and the pesto. Finally, I had the most amazing grilled cheese sandwich I had ever made!
Now, this is just one of the many ways a grilled cheese can be made. I decided to experiment and the following are other ways my family and I have enjoyed this popular soup companion!
Jalapeno popper grilled cheese (a recipe inspired by my husband)
- 2 slices of favorite sandwich bread (for this recipe I used a jalapeno cheese bread made by a local grocery store)
- About a tablespoon of mayonnaise (more or less as desired to evenly coat the faces of the bread)
- Jalapeno slices (jarred or fresh)
- Jalapeno Havarti cheese, sliced thin (can also use cheddar slices if desired)
- Corn chips
Spread an even coat of mayonnaise on each face of the bread slices before placing them in a hot frying pan. After toasting the faces of the bread on each side, lay the cheese slices on one of the bread faces. Then add the jalapeno slices and corn chips. Add another layer of cheese before topping with the other toasted bread. Pair with a soup of your choice, we chose to stick with a classic tomato basil soup.
Mushroom swiss grilled cheese
- 2 slices of your favorite sandwich bread (for this recipe I chose whole wheat)
- About a tablespoon of mayonnaise (more or less as desired to evenly coat the faces of the bread)
- 3-4 Sliced baby portabella mushrooms
- 1-2 slices swiss cheese
- Baby spinach leaves (optional)
Spread an even coat of mayonnaise on each face of the bread slices before placing them in a hot frying pan. After toasting the faces of the bread on each side, lay the cheese slices on one of the bread faces. Then add the mushrooms and baby spinach if you’re using it and another layer of cheese. Top with the other toasted bread slice. Pair with your favorite soup, I chose French onion soup but, I have also tried it with a classic tomato soup.
Creamy Tomato Soup with Rosemary Fontina Grilled cheese croutons (thanks to www.mykitchenlove.com)
I stumbled upon this recipe a few months ago and loved it so much that I had to share it (even though it isn’t one of my original recipes like the others).
- 2 slices sourdough bread (3/4″ thick)
- 1/8 tsp finely chopped fresh rosemary
- 4-6 slices Fontina cheese (or another melting cheese like gruyere, Monterey jack, etc.)
- 1 tbsp salted butter, room temperature
Butter the outside of the bread slices. I’d suggest a full coverage of butter, smeared evenly over the bread. This butter is what will make your bread golden. Heat a non-stick pan to med-low heat. Place one slice of bread, buttered side down into the pan. Top with cheese, sprinkle with rosemary, and top with remaining slice of bread, buttered side out.
Cook for 5-7 minutes, until bread is golden brown and cheese has started to melt. Flip and cook for 3-5 more minutes, until the second side is golden brown. Transfer sandwich to a cutting board and cut into 1″ croutons. Place croutons on top of a bowl of warm soup.
I use mayonnaise as the bread spread instead of butter, just my personal preference. I am sure the butter will work just fine.
Grilled cheese sandwiches are wonderful soup companions, especially now that autumn is here. I, for one, can’t wait to experiment further!
