A while back, while relaxing with my wife, I started on my bi-hourly foodie rant and was detailing my disdain for processed cheese. When she discovered I viewed American cheese in the same light as edible Play-Doh she looked at me with a face typically reserved for your first meeting with an extraterrestrial. “You don’t like grilled cheese?!”, she exclaimed!
I informed her not only do I love grilled cheese, it can be made exceedingly better than the childish version made with America’s favorite neon, plastic flavored, cheese. Using real cheese, flavorful bread, and upgrading the tomato soup to something beyond a canned runny ketchup will transform this comfort classic into a foodie’s favorite.
My version of the classic includes upgrades such as hearty sourdough bread, real Wisconsin cheese, and a smoky fire roasted tomato soup. Nothing goes better with grilled cheese than tomato soup, and the deep smoky flavors in my fire roasted tomato soup will be a welcomed upgrade to the canned concoction!
The great thing about grilled cheese is that you can customize it to your own tastes. Pick your favorite cheeses or additional toppings to make your sandwich your own. I firmly believe you are never too old to be a kid, however, that doesn’t mean you always have to eat like one. I hope you enjoy!
Gourmet Grilled Cheese with Bacon, Roasted Tomato, and Basil
- 2 slices dense Sourdough denser bread doesn’t flatted during cooking as easily
- 2 in strips of bacon cooked crispy and cut half
- 2 slices thin tomato roasted
- 3 leaves Basil julienned
- Cheddar cheese
- Provolone Cheese
- Olive Oil
- Kosher Salt
- Toss the tomato slices in oil, season with salt and desired seasonings and roast at 400 degrees until slightly charred.
- Fry bacon in a pan while tomato is roasting.
- Butter outside of each piece of bread. Layer provolone cheese, then basil, then cheddar cheese, then bacon, then tomato on sandwich.
- Grill on medium heat until cheese is melted and exterior has browned.
- Cut in half and serve.
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