A Grown-Up Grilled Cheese

We all know grilled cheese and tomato soup hit differently once the weather cools off. It’s a classic for a reason. That said, adult palates tend to ask for a little more nuance… so this is my take on making a childhood favorite feel slightly more refined. Don’t worry, it’s still kid-approved.

A better grilled cheese

You’ll need:

• Sourdough bread

• Camembert or brie

• Sharp cheddar

• Fresh thyme

• Cracked pepper

Spread a mix of butter and mayo on the outside of each slice of bread. Add thin slices of cheese — one variety per side — and cook low and slow so everything melts properly. I like to add the thyme and cracked pepper directly into the center of the sandwich as it cooks (similar to how I pepper ketchup instead of fries — maximum payoff).

Once the bread is golden and crisp, remove and slice.

If homemade sourdough isn’t an option, grab something fresh from a local bakery or the bakery section of your grocery store. It makes more of a difference than you’d think.

Tomato soup, elevated

You’ll need:

• Your favorite tomato soup

• Sun-dried tomatoes

• Goat cheese, crumbled

• Cracked pepper

• Fresh basil

Warm the soup however you prefer. Stir in the sun-dried tomatoes, finish with cracked pepper, and top with goat cheese and fresh basil just before serving.

That’s it. Familiar, comforting, and just elevated enough to feel intentional…the kind of meal you’ll find yourself making on repeat all winter long.

Warm the soup however you prefer, throw the sundried tomatoes in, crack some pepper and throw the goat cheese crumbles and basil on top.

Voila! An elevated classic that you’ll have on repeat all winter long.