Who doesn’t love a warm, buttery, cheesy, grilled cheese?
This classic will never grow old. I loved them when I was little, and I love them as a 23-year-old. The unique thing about the grilled cheese is that it’s a blank canvas of sorts. You can turn your Kraft singles on Wonder Bread into a decadent sandwich with avocado, brie, and strawberries.
My husband and I did this recently. We brought bacon into the mix, of course. We had leftover bacon strips from weekend brunch, and we needed a way to use those suckers up!
I give you our own, most recent, little twist on the classic grilled cheese:
Grilled cheese with goat cheddar and bacon with a side of roasted red pepper soup.
Ingredients: Goat Cheddar [from Trader Joe’s], Apple Smoked Wood Bacon [from Trader Joe’s], and Roasted Red Pepper Soup [from, what do you know, Trader Joe’s].
Step one: Grate the goat cheese. [*Note: goat cheese melts easier and faster if it’s grated rather than cut into slices.]
Step two: Get the bacon going! It’s easier if the bacon strips are cut in half.
Step three: In the meantime, start buttering the bread and heating up the pan for your sandwiches.
Step four: Set the red pepper soup in a pot on low as it will warm up quickly.
Step five: Add cooked bacon on top of cheese sprinkled on the buttery bread goodness and grill ‘em!
When the bread turns golden brown, it’s time to announce dinner is served!