Her technique is a game changer! It's grilled cheese season! Growing up, my ultimate winter meal was a bowl of condensed tomato soup and a grilled cheese made with white bread and American cheese.

Like peanut butter and jelly, tomato soup and grilled cheese is one of America’s most iconic—and delicious—food pairings. If you love the nostalgia-sparking combination, our creative twist on the ...

Top with the tomatoes, the remaining cheese and the remaining bread, oiled side up. Grill until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve.

Place the sandwich in a medium-size pan or panini press and cook for a few minutes over medium heat or until both sides are ...

tomatoes, provolone, cheddar, and butter. To make things easier for me, I decided to swap the red onion for a yellow one. I usually prefer sourdough for grilled cheese, but Drummond's recipe ...

1 (28-ounce can) peeled whole tomatoes, drained and juice reserved, or 20 ounces cherry tomatoes 1 large yellow onion, peeled and quartered ½ cup plus 1 tablespoon olive oil, plus more for ...

Then flip and cook reverse side until it browns and cheese completely melts. Transfer sandwiches to a cutting board and slice into triangles. For dipping, serve with small bowls of hot tomato ...

Grilled Cheese Toast with Bacon ... a cutting board toasted-side-up. Place one cheese slice on top of a slice of bread, followed by bacon, tomato, and avocado. Top with second cheese slice and close ...