Homemade bread is always on hand and is the perfect base for a grilled cheese sandwich. My family favors colby-jack, pepper jack and sometimes the addition of ham or turkey in our grilled sandwiches.
We always smear lots of butter on the outsides of the bread, but none on the insides of the bread. I will toast the unbuttered sides to hold the gooey cheese. Then I will toast the composed sandwich, with both buttered sides out, to a golden, delicious and crispy brown.
Tonight, I used jarred San Marzano tomatoes, cooked with some sauteed onions and garlic with a touch of my homemade Italian seasoning mix. It was a bland but fine for dunking the sandwiches in bite by bite. My youngest didn't like the soup at all, perhaps due to my seasoning mix, which includes rosemary. Rosemary has a sharp, pronounced flavor that reminds me of pine. I like rosemary, and love it with roasted chicken and pork. My youngest, not so much. So I am still working on my homemade tomato soup recipe. Your suggestions are welcome.
December 20, 2014