One of my favorite meals growing up was a grilled cheese sandwich with a cup of tomato soup. The grilled cheese was two slices of processed American cheese in between two slices of white bread.The soup was Campbell’s condensed tomato soup.
My mom would make the sandwiches, one per person, using margarine on both sides of the bread, while the pot of soup was on the stove. She had one of those flat top electric grills that held 8 sandwiches. She would put the sandwiches on the grill, 3 minutes per side. If all went well, the sandwiches came out with a nice golden brown crispy crust and the cheese was a melty mess. To my memory we only had grilled cheese and tomato soup on cold, cloudy days. I loved them whenever we had them.
Today, I still love a grilled cheese sandwich, a cup of tomato soup and a cloudy day. When I started Tucson Tamale, it only made sense to grill the cheese tamale, just like a grilled cheese sandwich. Then it hit; make a grilled cheese tamale with tomato soup! So, here you go, Grilled Cheese Tamale with Tomato soup. Enjoy.
Serves 2 (doubles easily to serve more hungry diners)
Enjoy for breakfast with a glass of fresh squeezed grapefruit juice, enjoy for lunch with a sparkling Moscato, enjoy for dinner with a glass of Bourduex.
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