The Best Grilled Cheese EVER

I came across a very cool term on Facebook one day. Life hack. I think my grilled cheese secrets qualify as a life hack. There are technically two life hacks in this one post, but I think they deserve to be combined.

Grilled Cheese and Tomato Soup

The first hack regards the soup. The second is about the sandwich. After all, grilled cheese and tomato soup are soul mates. Doesn't this look like a delicious lunch? I learned everything I know about this topic from Nora Gomez, my grandmother. I loved the way she would make lunch with tomato soup and a grilled cheese with onion and green chiles. This is my own take on her masterpiece.

Soup

I use Campbell's tomato soup. I think I use it because it's what my grandma uses and it reminds me of her. It's also condensed. That's a must. I bought a different brand once and it was not condensed soup, ruining my recipe. You'll see the importance in a minute. Dump the soup in a pan on low-ish heat.

Fill the can half way with milk and half way with water. My grandma used to do the whole can with milk, but I find it to be just as creamy and delicious with only half the fat. Toss the milk mixture in with the tomato soup and whisk. Let it heat through. If you want, you can add cayenne and chili powder to taste. That's how the man likes it. Other people add basil and garlic. I like it plain. 

I know it's simple, but it makes a world of difference. 

Grilled (Turkey and) Cheese

 This is for a turkey and cheese. If you don't want turkey, don't use it. It's just what I was craving that day. Also, note the home made butter with the red lid. Truly makes a huge difference.

Combine about a tablespoon of softened butter, a tablespoon of mayo, and a tablespoon of parm. You can add more or less to taste. This is the first part of my secret recipe.

Spread the mixture onto the bread on the side you want opposite of the cheese (and turkey). When this cooks it will form a buttery Parmesan crust. Everyone loves Parmesan crusted things--why not try it on a sandwich? For those of you that already use butter and mayo, this isn't really that different. It just makes it a million times better!

This is my second secret. My grandpa showed me this. He passed away in March but I find him living on when I use his culinary tips every day. Instead of waiting for the cheese to melt on it's own, put a lid over it. This traps the heat like a miniature convection oven. The cheese melts much faster. 

When ready, flip the sandwich. Look at that beautiful Parmesan crust! I always cut it into triangles when I'm dipping because it makes for more of a handle. If I'm just eating it alone I cut it in rectangles. But that's all aesthetics, you decide.

I hope you enjoy the world's best grilled cheese recipe. This was quite the yummy project of the day.