Grilled Cheese & Soup Or Side Recipe
triple cheese, house bread, choice of pantry soup, side, or house salad
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Ingredients
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Grilled Cheese — triple cheese & house bread (makes 2 sandwiches)
Pantry Soup — Tomato Basil Soup (serves 2-3)
House Salad (side option — serves 2)
Crispy Potato Wedges (side option — serves 2)
Method
Grilled Cheese — triple cheese & house bread
- 1
Prepare cheeses and bread
If not pre-shredded, shred the cheddar, gruyère and fontina/provolone and toss gently together in a bowl so the cheeses will melt evenly. Spread about 3/4 tablespoon of softened butter on one side of each bread slice (butter side will contact the skillet). If using Dijon mustard, spread 1/2 tablespoon on the unbuttered side of two bread slices.
- 2
Assemble sandwiches
Divide the cheese mix evenly between the two unbuttered sides of the bread (approximately 1/2 cup + of cheese per sandwich). Season the cheese lightly with 1/8 tsp salt and a pinch of black pepper before closing each sandwich with the buttered slices facing out.
- 3
Cook
Heat a large skillet over medium-low heat and add 1 tablespoon olive oil or a small pat of butter to coat. Place sandwiches in the pan and cook gently 3–5 minutes per side, pressing lightly with a spatula, until bread is deep golden brown and cheese is fully melted. Reduce heat if bread is browning too quickly before cheese melts. For extra even melting, cover the pan for 1–2 minutes during the second side.
- 4
Rest and serve
Remove sandwiches from the pan and rest 1 minute to let cheese settle, then slice each sandwich in half. Serve immediately with your chosen soup or side.
Tomato Basil Soup (pantry soup)
- 5
- 6
Build the soup
Stir in 1 tablespoon tomato paste and cook 1 minute to deepen the flavor. Add the 800 ml crushed tomatoes and 480 ml stock, then stir in 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper and the optional 1/4 teaspoon crushed red pepper. Bring to a gentle simmer.
- 7
Simmer and meld
Reduce heat to low and simmer, uncovered, 15–20 minutes to let flavors meld and the soup reduce slightly.
- 8
Blend and finish
Use an immersion blender to puree soup until smooth (or transfer in batches to a blender). Return soup to low heat, stir in 120 ml heavy cream and 2 tablespoons chopped fresh basil, and heat through gently without boiling. Taste and adjust seasoning with additional salt and pepper if needed.
- 9
Serve
Ladle into bowls and serve alongside the grilled cheese. If making ahead, keep warm over very low heat or reheat gently before serving.
House Salad (side option)
- 10
Make dressing
In a small bowl or jar whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified.
- 11
Assemble salad
Combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup cucumber slices and 1/4 cup thinly sliced red onion in a large bowl.
- 12
Dress and toss
Just before serving, drizzle the dressing over the salad and toss gently to coat. Taste and adjust seasoning if necessary, then plate alongside the sandwich.
Crispy Potato Wedges (side option)
- 13
Preheat and prep
Preheat oven to 220°C (430°F). Wash the 2 medium russet potatoes (leave skin on) and cut each into 6–8 wedges depending on size to yield evenly sized pieces for consistent cooking.
- 14
- 15
Bake
Arrange wedges skin-side down on a baking sheet in a single layer (use parchment or a lightly oiled sheet). Bake 30–35 minutes, turning once halfway through, until golden brown and crisp on the edges and tender inside.
- 16
Finish and serve
Remove from oven, sprinkle with 1 tablespoon chopped fresh parsley, adjust salt if needed, and serve hot with the grilled cheese.
