Some people celebrated Easter or Passover this past week. But today is our holiday, National Grilled Cheese Day. And it was a great day for it too – windy, cold and stormy.
There isn’t anything particularly special about making the sandwiches – a liberal coating of salty butter (Kerrygold, to be specific – it’s very salty and creamy) on the bread, shredded cheese (sharp aged cheddar, gruyere and Cordobes Mitica) and some time between the grates of the panino press makes for a terrific bite.
And of course, the classic pairing with grilled cheese is tomato soup. I veered away from my standard vegan bisque and made a version that gets smoky undertones from bacon fat-sauteed onions, smoked paprika, and a bit of crumbled bacon on top. It’s really good.
And one last thing – a shout-out to our local hero and grilled cheese champ, GrilledCheezGuy. Happy Grilled Cheese Day to you!
- Smoky Tomato-Bacon Soup (Fine Cooking Big Buy Cooking, p. 27)
- Grilled Cheese Sandwiches
