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Grilled cheese is one of those comfort foods that can bring anyone out of the doldrums of daily dining. It’s the simplest of comfort foods, but also one that invariably allows us to fall back on culinary bad habits.
Forget the convenience of white bread and rubbery cheese slices. The best grilled cheese sandwiches are made from real bread, good quality cheese and, as we enter barbecue season, grilled to perfection.
Of course, it needs to be accompanied by a bowl of homemade soup. While in the heart of winter, I’d say a warming bowl of tomato soup. When it comes to late spring and summer versions, why not my mother’s gazpacho recipe?
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FOLLOW A FOODIE: Go fishing with white wine
FOLLOW A FOODIE: The perfect brunch for mom
Directions: Butter outside of bread slices. Add 2 slices of cheddar, 2 slices of tomato, a few slices of red onion and a couple tablespoons of your favourite chutney or mango pickle to the non-buttered side of a piece of bread. Top with another slice of bread (buttered side on the outside). Grill over medium-high heat for about 2 to 3 minutes per side. *I use mango pickle, available in the international aisle of most grocery stores, but for a less spicy version opt for a chutney instead.
Directions: Grease the grill of a barbecue with olive oil. Set heat to medium-high. When the grill is hot, add the halloumi and sear for 2 minutes per side. Brush baguette with olive oil. Place cut side down on grill and toast. Meanwhile, place honey, pepper, salt and rosemary in a pot to warm. Place equal amounts halloumi on piece of baguette and drizzle with warm honey mixture. Top with other slice of baguette. Slice into 4 sandwiches. *If you can’t find halloumi or prefer a pre-made, store bought appetizer, President’s Choice has launched Halloom Cheese Sticks coated in a za’atar-herbed batter. I recommend serving them with a sweet compote or slices of lemon to give them a little more punch.
Directions: Butter one side of bread slices. Turn over half the slices of bread. Place equal amounts of Gruyere and caramelized onions on the unbuttered side of each slice. Top with remaining bread ensuring the buttered sides are on the outside of the sandwiches. Grease a grill with olive oil. Set to medium-high heat. When the grill is hot, place sandwiches on grill. Grill for 2 to 3 minutes per side. Press down on the sandwiches while they are cooking to help make them crispy. *Peel and finely slice a Spanish onion. Place 2 tablespoons butter, the sliced onion and a 2 teaspoons minced garlic in a sauté pan set over medium-low heat. Sauté onions until lightly brown (about 20 minutes).
Directions: Combine tomatoes, parsley, cilantro, tomato juice, water, vinegar, olive oil, sugar and cayenne in a large bowl. Place in a blender and purée. Once all the ingredients are puréed, adjust seasoning. If the soup is too thick, add a bit more water or tomato juice. It should have a smooth, but not thick texture. Add the diced pepper, cucumber and celery. Transfer the soup to a serving vessel such as a carafe or juice pitcher. Keep in a refrigerator for at least an hour before serving. To serve, pour into chilled glasses and garnish with homemade croutons and sprigs of parsley.
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