CHARLESTON, W.Va. -- It isn't exactly soup weather, but there could be a slightly chilly, rainy summer evening when this four-ingredient recipe could be the star of a Sunday-night supper. Pair it with -- what else -- a grilled cheese sandwich.
I believe a past session of the Legislature passed a bill that said no other sandwich is to be served with tomato soup, but I could be wrong. In case I am, the soup would also buddy up to a chilled salad.
When I made it I used the fat-free half and half, preferring its taste to that of the skim evap the recipe called for.
I also changed the recipe to 1 cup fat-free half and half and 1/2 cup regular skim milk to reduce the thicker creaminess, but that was a personal taste choice. You may use all fat-free half and half or all skim evaporated.
The canned soup can be your selection from regular, healthy choice, reduced-fat or sodium that's on the grocery shelf.
For grilled cheese 101, grab a slice of reduced-fat cheese (try Kraft's 2 percent deluxe American), place it between slices of whole wheat or multigrain bread, spread Smart Balance butter blend on the outsides and brown.
For a grand slam grilled cheese that I invented in a weaker moment, you have to look away while it's described.
Or, if you want to make it, remember that it's a "sometime treat." You also don't have to eat the whole sandwich. Share half with a dining partner and indulge in a helping of fresh fruit to take up plate space.
For the grand slam, I used two slices of the frozen five-cheese Texas toast as the bread, placing Muenster cheese slices in the middle between the bread's plain sides. Keeping the coated butter and garlic side out, I paninied it, which made it flatter, thus fooling myself into thinking its calories and carbs didn't exist because it was so skinny.
We all can relate.