Day 13: Tomato Soup and ‘Grown Up’ Grilled Cheese

Did you know that with just a few extra ingredients you can turn a can of tomato soup into restaurant style tomato soup?  And, come on, once you pass those youthful years, put away the American cheese slices and fix some grown up, adult style, dare I say gourmet, grilled cheese.

Tomato Soup
Printable Version

2 cans condensed tomato soup
3 tablespoons butter
1/4 red onion, sliced thin
1 garlic clove
1 can diced tomatoes
2 canfuls of milk
3 teaspoons sugar
salt and pepper to taste
dill (optional)

Melt butter in a medium saucepan.  Add onions and garlic and saute until tender, about 5 minutes.  Add soup and milk (fill both soup cans with milk for the perfect amount).  Stir until blended.  Pour in diced tomatoes, sprinkle in sugar, and heat through.  Add salt and pepper to taste.  If adding dill, sprinkle in about 1 teaspoon dried dill right before serving for additional flavor.  




Grilled Cheese with Bacon and Roasted Red Peppers
Printable Version

4 slices French bread
butter
4 slices cooked bacon
Havarti, swiss, gouda, fontina, cheese (any combination of these or just use one–be creative)
sliced roasted red peppers

Butter all slices of bread.  Heat large pan or griddle over medium heat.  Put one piece of bread on pan, butter side down.  Top with cheese, then bacon, then red peppers, then additional cheese; place 2nd piece of bread on top, butter side up.  Repeat with additional bread and cheese.  Heat until bread is golden brown.  Flip and repeat until other side is golden brown.  Remove from pan and slice.   Tip:  The lower the heat, the longer it will take, but the more the cheese will actually melt and become gooey.

Grilled Cheese with Bacon, Tomato, and Caramelized Onions
Printable Version

4 slices French bread
4 slices cooked bacon
2 slices swiss cheese
4 slices tomato
leftover Caramelized Onions
butter

Butter one side of each piece of bread.  Heat large pan or griddle over medium heat.  Place one slice of bread, butter down, on pan.  Top with cheese, bacon, tomato, and onions.  Put another piece of bread on top, butter side up.  Repeat with remaining ingredients.  Heat until golden brown; flip; heat remaining side until golden brown.  Remove from heat.  Slice each sandwich in half and serve.

*inspiration for ‘grown up’ grilled cheese came from my first visit to The Red House Cafe, in Pacific Grove, CA.  I ordered grilled cheese with roasted red peppers and it has been my favorite sandwich ever since.  This is also my absolute favorite restaurant on the Monterey Peninsula.  They have the BEST Casear salad and Chocolate Cream Pie.  If you ever visit Monterey, you must eat at this delightful cafe*