Tomato Soup and Grilled Cheese Sandwiches
After all the holiday hustle and bustle, it’s nice to have a little comfort food. Here’s a menu that works great for dinner or lunch.
Grilled Cheese Sandwiches
White Wine – Riesling
1 can of your favorite brand
Dollop of sour cream
Open the can and pour into a saucepan. Should your canned soup require adding 1 can of water, instead add ¾ can chicken stock. Mix well and heat to a slow boil.
To serve, pour soup into a cup, then add a dollop of sour cream.
2 slices of Italian bread per sandwich
2 slices Provolone cheese per sandwich
1 tbsp. grated Parmesan cheese per sandwich
1 tbsp. butter or margarine or so per sandwich
Melt the butter or margarine in a heavy 8-10 inch skillet or griddle over medium heat. Lay in one slice bread for each sandwich then the cheeses. Cover with the second slice of bread and fry until the bottom slice is browned to your taste. Flip the sandwiches and fry the other side until it reaches the right color. You made need to add a bit more butter or margarine.
Serve the soup and sandwich along with the salad for an easy tasty meal and relax with the wine while you share quiet time with your loved ones.
I'll be back Monday with Jan Springer. Until then...
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