Grilled Cheese Sandwich
By Groceree
Also known as Grilled Cheese · Toastie
Mayonnaise on the outside rather than butter, so it browns evenly without burning, and two cheeses — one for flavour, one for the pull. Tomato soup alongside.
Last updated
- Servings
- 2 servings
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Ingredients
Sandwich
white bread4 slices
cheddar cheese100 g
mozzarella80 g
mayonnaise2 tbsp
Dijon mustard (optional)1 tsp
Tomato soup
tinned chopped tomatoes800 g
onions1
garlic cloves2
vegetable stock300 ml- double cream60 ml
caster sugar1 tsp
basil1 handful
olive oil2 tbsp
salt
black pepper
Instructions
Tomato soup
- 01
Chop the and crush the . Soften them in the for 8 minutes, then add the , and .
- 02
Simmer for 20 minutes, blend smooth, stir in the and most of the , and season with and .
Sandwich
- 03
Grate the and the . Grated melts evenly where sliced leaves cold patches.
- 04
Spread on the inside faces if using, and pile the cheddar and between two thick slices of .
- 05
Spread thinly over both outer faces. It browns more evenly than butter and will not burn at the edges.
- 06
Cook in a dry pan over medium-low heat, pressing gently, for 4 to 5 minutes a side.
- 07
Low and slow is the rule: the filling needs time to melt through before the outside is done.
- 08
Rest for 1 minute, cut diagonally and serve with the soup, scattered with the rest of the .
Notes
- Mayonnaise on the outside sounds wrong and is better. Its oil and egg brown evenly at a lower temperature than butter’s milk solids, which scorch.
- Medium-low heat. A hot pan gives you dark bread over unmelted cheese every time.
- Two cheeses: cheddar for taste, mozzarella for the stretch. One alone gives you either a greasy split or no flavour.
Nutrition per serving
- Calories
- 1020 kcal
- Protein
- 35 g
- Carbs
- 70 g
- Fat
- 67 g
Estimated from the ingredients.
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