Tomato soup and grilled cheese sandwiches, one of the best combo ever created in my opinion. We dress up your basic canned tomato soup with basil (fresh is best but dried will work) then add some shredded cheddar cheese to our bowls. Eric also throws in a few pepperonis.
The key to our grilled cheese sandwiches is using shredded cheese instead of sliced cheese. It just melts so much better and you can heap on as much or as little as you'd like! Sharp cheddar, a Mexican blend, pepper jack . . . the options are endless. If you have a Meijer near you, their store brand taco shredded cheese makes an absolutely fantastic grilled cheese sandwiches--and is pretty damn good in the tomato soup too!
While Eric likes his grilled cheese sandwiches straight forward, I like to experiment with them. Add sun-dried tomatoes. Apples and red onion mayo. Maybe some pesto. Or barbecue sauce and caramelized onions . . .
Recipe adapted from here.
8 slices of bread (I highly recommend sourdough)*
1 cup sharp cheddar cheese, shredded
2 to 4 tablespoons of your favorite barbecue sauce (ours is Sweet Baby Ray)
1 medium red onion, thinly sliced
In a skillet, melt a tablespoon of butter over medium heat. Add sliced onions. Cook for about 15 minutes or until the onions turn a golden brown and taste sweet, stirring occasionally. Remove from skillet and set aside.
Spread butter on into one side of each slice of bread. Spread the barbecue sauce on 4 slices of bread, opposite side of the butter. Use as much or as little sauce as you'd like (I used a couple of teaspoons).
Heat the skillet over medium-low heat and place a slice of bread butter side down in the pan. Working quickly, add roughly 1/4 cup of the shredded cheese and 1/4 of the caramelized onions then another slice of bread, butter side up. Cook until one side is golden brown and the cheese begins to melt then flip over and cook that side until it's golden brown. Repeat with the other two sandwiches.