Somethings just seem to go together.
Perfect pairings they say.
Cheese and tomatoes are one of them.
Pizza, and dozens of other classic Italian recipes are some examples.
For millions of Americans, nothing is more comforting, more classic and more nostalgic than a Grilled Cheese Sandwich paired with a steaming bowl of Cream of Tomato Soup.
And it’s the perfect sandwich to celebrate NATIONAL GRILLED CHEESE MONTH!
Which is April.
If you’re really into embracing the celebration, National Grilled Cheese DAY this year, is on Sunday, April 12th.
https://www.wincalendar.com/Grilled-Cheese-Day#google_vignette
So, gather the family, make yourself a pot of Cream of Tomato Soup and enjoy this amazing sandwich.
And how about a pickle with that sandwich?
Ooey Gooey Grilled Cheese & Pickle Sandwich
Yes, you can make this sandwich using the usual American cheese slices or Velveeta spread if you like, but we’re suggesting you bump this classic sandwich up a notch by using different 3 cheeses which will give this sandwich both an exceptional cheese flavor AND that melted “pull-apart” string that all cheese lovers love.
The recipe “instructions” for how to make a Grilled Cheese Sandwich are so simple that we’ll only mention a few dos and don’ts here and there.
Instead, we’ll focus instead on these key ingredients.
The Bread. Here we like to go with 2 thick slices of non-seeded Italian bread.
Choose a brand with a “tight crumb”, meaning not too many holes. It will brown up nicely, hold up to the cheeses and the pickle spears without getting soggy.
It will also give you a nice crunch.
The Bread Spread. You’ve got 3 good choices but one is better that the rest in our opinion.
Your 3 choices are: mayonnaise (yep), and if you can get Duke’s you’re better off. Then there is Crisco….. meh? No flavor. And finally, softened butter.
Our favorite butter is President or Kerrygold salted. The tip here, is to soften the butter to a spreadable consistency then apply it directly to the outer sides of both slices of bread rather than add the butter to the pan.
The Cheese. Ahhhh…here we go, this is where the magic happens.
You want flavor, a good melting consistency, and that Ooey Gooeyness, these are the 3 cheeses we recommend for a truly memorable grilled cheese sandwich.
They are, layered together from the bottom up:
- 1/8” sliced Tillamook Medium Cheddar (for flavor)
- ¼” sliced Colby Jack (for the Ooey Gooey string)
- 1/8” sliced Aged Gouda (for a bit of sharper flavor)
*And an important tip here. Be sure all of your cheeses are at ROOM TEMPERATURE before you make and then grill your sandwiches.
It will ensure that they melt well.
The Pan or Griddle.
Either works well.
If a pan, one with a heavy bottom works the best. Set it for 300 F, which is medium. You want the cheese to melt JUST as the bread is golden brown. Too high of heat and your bread will brown before your cheese is perfectly melted.
The Pickles.
Thinly sliced Kosher Dills make an excellent choice. Another alternative are sweet pickles, again, sliced thinly.
