The Ultimate Grilled Cheese Sandwich is the perfect side to Tomato Basil Soup.
Don’t you just love cheese?! There are so many different varieties with such unique flavors and textures. I love how stringy mozzarella cheese is on a pizza, the creaminess of goat cheese when mixed in a salad, the nutty flavor of Parmesan on top a mountain of noodles, and the perfect sharpness of cheddar oozing out from between two slices of bread. There’s just something amazing about melted cheese on some quality crusty bread. Am I right?!
So back in college one of my favorite places to get a quick bite was Zupas. It’s the style of restaurant where you wait in line and the food is made right before you eyes. They serve what some might call “chick food” because it’s just soups, salads, and sandwiches but it’s so good that even men can’t resist the deliciousness either. Anyway, they have many yummy dishes there but one that is mighty good is their Ultimate Grilled Cheese. What makes it “ultimate” is the plethora of cheese (cheddar and muenster), fresh tomato slices, and yummy pesto sauce. The restaurant serves theirs on ciabatta bread as panini but I just love how sliced bread gets all golden and crispy and is able to absorb more liquid when dunked into Tomato Basil Soup… so I bought some artisan sour dough bread from my local grocery store and boy was it good! Such a yummy grilled cheese. It’s the perfect pick-me-up along side homemade soup on a cold rainy day.
Ultimate Grilled Cheese Sandwich
- 2 slices sour dough bread
- 1 tablespoon pesto sauce
- 2 teaspoons Parmesan cheese
- 1 slice muenster cheese
- 3-4 to mato slices
- 1 slice cheddar cheese
- Mix together the pesto sauce and Parmesan cheese and then spread on one slice of bread. Layer the muenster cheese on top followed by tomato slices, cheddar cheese, and top with the other slice of bread. Butter the outside slices of bread and then cook in a skillet over medium heat until golden (cook it slow so the cheese has to melt before the bread cooks too much). Flip and cook the other side until golden. Cut in half and serve warm.
Recipe Source: Inspired by Zupas