Who are you kidding with those flip flops and sun dresses? It’s fall, people! As much as I love basking in summertime sun, there’s something nice about dialing it down and enjoying the comforts of home when it’s chilly outside.
One of my favorite meals to eat on a cool night is grilled cheese with a side of tomato soup. And don’t get me wrong, I love a classic, but that night, I felt like adding a little twist to tradition.
What to get:
- 2 slices of whole wheat bread
- 2 slices of light provolone cheese
- Shredded Gruyere, to taste
- 4-6 strips of roasted red pepper (if you used jarred type, make sure to drain and dry the peppers first)
- Basil, to taste
- Crushed pepper, to taste
What to do:
1. Place one piece of bread on nonstick pan and top with rest of the ingredients. Cover with second piece of bread. Turn stove on to medium high heat.
2. After about two minutes, carefully flip sandwich, and cook for another 2-3 minutes. Cook for additional minutes until cheese is melted and bread has browned.
{A bowl of tomato soup for the perfect pairing}