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Ingredients
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Sandwich
Side — Simple Tomato Soup (quick stovetop)
Method
Sandwich
Prepare bread
Spread about 1 tablespoon of softened butter evenly over one side of each slice of bread (total 2 tbsp). If you prefer less butter, brush lightly. Optionally spread Dijon mustard on the unbuttered side of one slice per sandwich.
Assemble sandwiches
Place two bread slices butter-side-down on a work surface. Evenly distribute shredded cheddar and the optional monterey jack between the two sandwiches (about 1/2 cup cheddar + 1/4 cup jack per sandwich). Sprinkle a pinch (approx 1/8 tsp) of black pepper over the cheese, then top with the remaining bread slices, butter-side-up.
Heat skillet
Heat a large skillet or frying pan over medium-low to medium heat. Add 1 teaspoon unsalted butter and let it melt, swirling to coat the pan. Medium-low heat ensures the bread browns slowly while the cheese melts fully.
Grill sandwiches
Place one or two assembled sandwiches in the skillet (do not overcrowd). Cook 3–4 minutes on the first side until golden brown and crisp. Carefully flip using a spatula, press down slightly, and cook another 2–4 minutes until the second side is golden and the cheese is melted. If cheese isn't fully melted, lower heat and cover the pan for 1–2 minutes to trap heat and finish melting.
Rest and slice
Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich diagonally or in half and serve hot alongside the tomato soup.
Side — Simple Tomato Soup (quick stovetop)
Sauté aromatics
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant, stirring so garlic doesn't brown.
Add tomatoes and simmer
Stir in 400 g crushed tomatoes and 1 cup broth. Add 1/2 teaspoon dried basil, 1/2 teaspoon sugar, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered 10 minutes to meld flavors.
Finish soup
For a smoother texture, use an immersion blender to blend the soup directly in the pot until slightly smooth but still a bit rustic (or transfer in batches to a blender and purée, then return to pot). Stir in 2 tablespoons heavy cream or half-and-half if using, adjust seasoning with additional salt or sugar to taste, and heat just until warm (do not boil after cream is added).