On a cold winter morning, it’s hard to beat a grilled cheese sandwich and tomato soup. (William Porter, The Denver Post)
Our word for today: Brrrrr. When the and the sky looks like a pewter bowl was upended and clamped over the landscape, our thoughts turn to a soup and sandwich combo for lunch or dinner. And you know the one we’re talking about — a grilled cheese sandwich with a side of tomato soup.
My wife is a grilled-cheese goddess, and this is her recipe, one that I’ve enjoyed any number of times over the years. (The photograph here was taken recently at D Bar, a restaurant at 494 E. 19th Ave. that I will be reviewing in The Denver Post’s Feb. 25 Food section. Their grilled panini is a mix of fontina, havarti and white cheddar cheeses.)
Anyway, here’s a grilled cheese sandwich recipe I hope I’ll be enjoying at home one evening this week. This is actually an oven-baked version, so feel free to use the skillet method if that’s your preference. The ingredient combo is what makes this dish.
Anya’s Grilled Cheese Sammie
Ingredients
- 2 slices multigrain bread
- Mayonnaise
- Honey-mustard dressing
- 2 slices cheddar cheese
- 2 slices Muenster cheese
- Red onion slices
- Sliced pepperoncini
- Butter
Directions
Preheat oven to 425 degrees.
As the oven warms up, put a light smear of mayonnaise on one slice of bread, and a smear of honey-mustard dressing on the other slice. Pile on the cheese slices. Distributed sliced red onion and pepperoncinis to taste atop the cheese, then put the sandwich together.
Butter both sides of the sandwich, making sure the butter extends to the edges so the crust doesn’t burn. Place on greased or Pammed baking sheet and put into the oven for 4 minutes. Remove, flip the sandwich with a spatula, and bake for another four minutes or until top is browned and the cheese melted.
Serve with a side of tomato soup.
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