 Hello Friends,
I've got a simple upgrade for you this week—grilled cheese and tomato soup on the griddle. Nothing crazy or fancy here, just a few small tweaks that make a noticeable difference over the "plain white bread and American cheese" version most of us grew up with.
I've had my griddle for five years now, and I've tried heating the soup right on the flat top before. Logical thought, right? Well, it took me almost 40 minutes just to get it hot, and by the time I gave up and cranked the heat, I'd nearly burned my grilled cheeses trying to keep up. So now I just start the soup on the stove while I prep everything else outside.
One more tip before we get into it: don't preheat your griddle for 15 minutes before you're ready to cook. Have everything prepped and ready to go, then turn it on and put the sandwiches down right away. I cook mine the whole time on low, around 325°F. Takes a little longer, but you won't burn the bread before the cheese melts.
Upgraded Grilled Cheese
Ingredients
- 12 slices of Aunt Millies bakery-style white bread
- 1 stick garlic and herb butter, softened (or plain butter)
- Havarti cheese
- Medium or sharp cheddar cheese
For Serving
- Tomato soup
- Pickle chips
- Sour cream and onion chips
Instructions
- Heat your tomato soup on the stove over medium while you prep everything else. Bring it outside once it's hot—the griddle will have no problem keeping it warm from there.
- Soften your butter (15 seconds in the microwave works, just don't overdo it) and brush it on one side of each bread slice.
- Build your sandwiches: a slice of Havarti, a slice of cheddar, another slice of Havarti, butter sides facing out.
- Preheat your griddle to low, around 325°F, and put the sandwiches down right away—don't let it sit and preheat too long.
- Cover each sandwich to help the cheese melt, and rotate them as needed. Every griddle has hotter and cooler spots, so this is actually a great beginner meal to help you learn where yours are.
- Once they're golden brown and the cheese is fully melted, pull them off and slice.
My Favorite Way to Serve It
- Grilled cheese with Havarti and cheddar
- A side of tomato soup
- Pickle chips (non-negotiable for me)
- Sour cream and onion chips
I hope you give this one a try! If you make it, hit reply and let me know what cheese combo you went with—I'm always curious what other people are using.
Keep on griddling,
Johnny
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$20.00
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