Grown Up Grilled Cheese and My Favorite Tomato Soup
This soup is awesome. Click here for the recipe.
My favorite tomato soup went perfectly with an upgraded grilled cheese sandwich that was inspired by Ellie Krieger’s Sweet and Spicy Grilled Cheese. I didn’t have the exact ingredients to make Ellie’s sandwiches so I improvised and made them with what I had in the fridge. They turned out great and I will definitely be making these again. For those of you watching your calories (like I am), a good trick when making these is to use freshly shredded cheese…it melts so much better and in my opinion you don’t have to use as much. Also, by adding the extras (onions and jalapenos) you won’t miss a little less cheese…so it’s all good!
Recipe from Aggie’s Kitchen
sliced whole wheat bread
block mild cheddar cheese, shredded
fresh jalapenos, seeded and sliced
red onion, sliced thin
salt and pepper to taste
In a warm skillet coated with cooking spray, add sliced onions and cook over medium heat until they start to soften, about 10 minutes. Add sliced jalapenos and continue to cook for another 5 minutes. Season with a little salt and pepper.
Place shredded cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions and jalapeno mixture on top of cheese and top with another slice of bread. Spread a very thin layer of butter on both outer sides of sandwich.
Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Carefully flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.
Serve with this tomato soup recipe and you are set! Enjoy!
Stay tuned this week because I will be having TWO great foodie giveaways!
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