Grilled cheese and canned tomato soup
Grilled cheese and canned tomato soup
NOTE: I actually made this yesterday.
27 comments
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I like the crimped edges of the grilled cheese
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That has its own benefits, for sure. I have been known to use a press or even a toaster oven as well.
However, grilled cheese for me is similar to cooking an egg. It's the purest form of cooking and it's an art form that is easy to screw up.
The butter to bread ratio needs to be perfect and the bread needs a perfect toast in a pan. In rare cases I'll use some good cheeses, but American cheese is the only one that truly works. Butter the pan, not the bread. Keep the sammich moving at all times while it cooks. Timing is paramount for the toast.
If that makes the grilled cheese any better, I really don't know. There is, in measurable quantities, more love added to it, so by default, it's better.
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That looks like a baked cheese, not grilled.
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To be fair, most grilled cheese typically isn't grilled either, it's fried.
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According to Merriam-Webster Dictionary, it's either :
grill 1 of 2 verb ˈgril grilled; grilling; grills Synonyms of grill
transitive verb 1 : to broil on a grill also : to fry or toast on a griddle
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And most just fry the bread, instead of grilling the actual cheese.
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Baked it wouldn't be in contact with the cooking surface on both sides.
I'd say more of a panini-style grilled cheese. Probably damn tasty.
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Grilled cheese looks delicious
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Thanks.
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27 comments
I've never seen tomato soup look like that, canned or not. It looks super diluted and very weird in colour. It looks more like a weirdly dark strawberry lemonade or something.
It's mostly just the froth making it look weird, I think.
However, like you said, it does look a little thin. It's not my personal preference, but if it works for OP then I am happy too.
That's how it looks when you make it with water instead of milk. OP also put cheese in it.