Pumpernickel, dark brown, and rye breads have been used, topped with Swiss cheese, Gouda, and havarti respectively. Other options include apples with mozzarella, peaches with edam, and pear with gorgonzola or brie; Italian herbs, sun-dried tomatoes and mozzarella; or turkey and ham, with which “a variation on a Monte Cristo” can also be created.We all already knew that, right?!
But did you know that Americans consume around 2.2 billion grilled cheese sandwiches each year.
The modern version of the grilled cheese sandwich originated in the 1920s as an open-faced grilled cheese sandwich, called the Cheese Dream, and became popular as an inexpensive option for feeding friends, family, and company at Sunday supper.
The sandwich was often accompanied by olives, pickles, sliced tomatoes, ham, and bacon…browned on both sides..land served with very hot, rich tomato sauce.
Today many versions of the grilled cheese sandwich are found on restaurant menus across the United States.
Cheddar is the most common cheese used for grilled cheese sandwiches…and the sandwich can be cooked on a griddle, grilling, frying in a pan, or in a panini grill…
Pumpernickel, dark brown, and rye breads have been used…Swiss cheese, Gouda, and havarti have been used… apples with mozzarella, peaches with edam, and pear with gorgonzola or brie have been used…Italian herb, sun-dried tomatoes and mozzarella have been used…turkey and ham with which “a variation on a Monte Cristo.” All these have all been used.
So why settle for the basic grilled cheese sandwich when such ingredients can be added.
The Wisconsin Grilled Cheese a Academy is committed to creating the tastiest and most sublime gourmet grilled cheese sandwiches…with 149 variations on the grilled cheese sandwich…why not check it out?!
Grilled cheese sandwiches are often served with tomato soup.
So here’s an excellent recipe for tomato soup, when you want more than the Campbell’s can has to offer.
Homemade Tomato Soup
- 2Tbsp unsalted butter
- 1 onion, coarsely chopped
- 2 cloves garlic
- 28oz canned whole peeled tomatoes
- Coarse salt and freshly ground pepper
- 1 1/2C chicken stock
- 1/2C heavy cream
Melt butter in a medium stockpot over medium heat. Cook onion and garlic, stirring constantly, until soft and translucent, about 3 minutes.
Add tomatoes, their juices, stock, salt and pepper. Bring to a boil. Reduce heat. Simmer 10 minutes.
Working in batches, transfer tomato mixture to a blender. Puree tomato mixture.
Return soup to a clean pot. Set over low heat. Whisk in cream. Season with salt and pepper.