There are very few things we can say that we know for sure, but one thing that we can always guarantee is that an ooey-gooey grilled cheese sandwich and a hot bowl of soup, will always be the perfect comfort food.
Let’s revisit a classic source of comfort, and put our own special spin on it.
Here is what you need for the Grilled Cheese:
2 cups grated medium aged white Cheddar
1 cup grated mozzarella
Kosher salt and freshly ground black peppercorns, to taste
Pinch of cayenne, optional
8 slices sourdough bread, each about 3/4″ thick
½ cup unsalted butter
Instructions:
- Allow your thinkkitchen 3-in-1 sandwich press to heat up between 5-7 minutes.
- Place the cheese between the slices of bread and coat the outside of the bread with either the butter or mayonnaise.
- Carefully place the sandwich in thes sandwich press and press the lid down, gently enough so that it doesn’t completely smash the sandwich but enough that both sides are touching the heated grates. Allow the sandwich to cook for a few minutes until the cheese has melted and the bread has crisped up, 5 to 7 minutes.
- Remove the sandwich from the sandwich maker and allow it to sit for a few minutes before serving so that the cheese can thicken up to achieve the most satisfying cheese pull ever.
Pro-tip: Want to put a twist on a classic? Use this handy sandwich press’s waffle plates and you’ve got yourself a waffle-grilled-cheese sandwich!
A grilled cheese sandwich is always never too far away from a bowl of soup. We’re changing it up a bit from the classic tomato and borrowed our January recipe of roasted red pepper soup.
Here is what you need for the Roasted Red Pepper Soup:
Ingredients:
2 roasted bell peppers
2 tablespoons extra virgin olive oil
1 medium onion, chopped
½ cup diced carrot
½ cup diced celery
Salt to taste
4 large garlic cloves, minced
1 28-ounce can chopped tomatoes with juice
¼ cup tomato paste
2 sprigs fresh basil
Pinch of cinnamon
½ teaspoon sugar (optional)
1 ½ quarts vegetable stock or water
Freshly ground pepper
Instructions:
- Roast your red peppers and then seed and dice when cooled.
- Heat the oil over medium heat in your stock pot and add onion. Cook until onion is translucent, and add the carrot and celery and a good pinch of salt. Cook until the vegetables are tender and fragrant. Stir in the garlic and cook, stirring, until fragrant. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
- Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 30 minutes, stirring from time to time. Season with freshly ground pepper and taste to see if it needs any finishing touches . Remove the basil sprigs.
- Use your blender and purée in batches, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, basil or any other herbs of choice…
Peanut butter & jelly, cream cheese & bagels, Beyonce & Jay-Z, wine & cheese, there are some pairings that will never go out of style, and a good, grilled cheese sandwich paired with a steaming hot bowl of soup is definitely one of them. For an extra stylish touch, serve up your soup and sandwich in our Marbled Soup Bowl and Sandwich Plate – it really feels like you’re treating yourself!
If you make this recipe and want to share it with us, please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.