It’s #NationalGrilledCheeseMonth and we’re celebrating with a different grilled cheese recipe every week in April. Unleash your inner kid and embrace every cheesy bit of your soul with every melt-in-your-mouth bite.
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There are few things better than grilled cheese and tomato soup. Except, maybe, this grilled cheese with a secret layer of roasted crispy broccoli tucked inside. Serve the soup poured right over top of the sandwiches or serve them alongside for dipping.
Grilled Cheese 101: Use delicious cheese and good quality bread; make crunchy on the outside and ooey gooey on the inside. Now add one or two ingredients for a flavor punch! Cherry preserves double as a sweet contrast to cheddar cheese and basil adds a light, refreshing note. Use mayonnaise on the outside of the bread to achieve the ultimate, crispy, golden-brown grilled cheese.
We often try to figure out how to make a meal out of a good piece of toast. Topping it with fresh mozzarella and sautéed kale was a good start but adding a pot of creamy white bean soup turned it from tasty to super satisfying. Use as much crushed red pepper as you like or omit it altogether depending on how spicy you like your food.
Grilled cheese and tomato soup is a classic combination. We’ve turned it upside down by adding sweet and juicy roasted grape tomatoes to the sandwiches and eliminated the soup altogether. What makes this recipe so clever (not to mention, ooey gooey and delicious) is that the sandwiches are toasted in the oven rather than on the stove. The cheese melts to perfection while the bread gently browns.
Tips from Martha
There’s nothing better than a warm, golden grilled cheese sandwich. My secret for making a perfectly toasted sandwich is a slather of mayonnaise as an alternative to butter. A layer on the outside of the bread prevents it from burning while you wait for the cheese to melt, and the result is crispy and delicious. – Martha Stewart