How to Make Grown-Up Grilled Cheese Sandwiches and Ultimate Cream of Tomato Soup

Host Julia Collin Davison makes Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives, equipment expert Adam Ried shares how to care for wooden kitchen tools, and gadget critic Lisa McManus rounds up the best graters. Finally, host Bridget Lancaster prepares the Ultimate Cream of Tomato Soup.
Get the recipe for Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives: cooks.io/3GRGEHd
Get the recipe for Ultimate Cream of Tomato Soup: cooks.io/3ExnCUr
Buy our winning nonstick skillet: cooks.io/34xqXno
Buy our co-winning wooden spoon: amzn.to/3nGUsLy
Buy our winning wood cutting board: cooks.io/35jS19L
Buy our winning paddle-style grater: amzn.to/2ZEqZcX
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkit...
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

[@TheMom2phoenix]

Making a paste out of the gruyere and brie is an amazing idea! We could add in all sorts of flavors easily at that point. Roasted garlic gruyere grilled cheese would be great, I bet.

[@cherrybearylemondrop]

I love the idea too! So many possible uses!

[@backoff7659]

Anchovies is a secret ingredient used by many top chef's, after processing into the paste it leaves a subtle umami taste. Only one or two smaller anchovies are needed to achieve the desired taste.

[@louisel.sinniger2057]

I think I would even try a little bit of crisp bacon bits

[@cherrybearylemondrop]

@@backoff7659 that sounds wonderful!

[@tappychef1098]

Sourdough with pepper jack goat cheese

[@PaulsYouTube]

I wrote down the recipes and takeaways so you don't have to: *Grown-Up Grilled Cheese Sandwiches* Serves 4 *Technique Takeaways: * • The key to using a good, aged cheese, like Gruyère, is to add another melting cheese, like Brie. • Make a paste with these two cheeses using a food processor. • Butter the bread, not the pan to ensure even brownness as it cooks. *Ingredients:* • 7 oz. Gruyère cheese (or aged cheddar), cut into cubes • 2 oz. Brie cheese, rind removed. • 2 TBSP vermouth (preferred) or white wine • 1-2 TBSP chives, chopped • 3 TBSP butter, softened • 1 tsp Dijon mustard • 8 slices of rye bread *Directions:* 1. In a food processor, add cheeses and vermouth. Power for 20-30 seconds until it is a nice smooth paste, “a nice spreadable consistency”. 2. Add chives and pulse 4-5 times. 3. In a separate bowl, mash together the butter and Dijon mustard until well incorporated. 4. Butter one side of each bread slice to its edges. 5. Flip 4 of the slices and spread your cheese paste on the other side in the same fashion, to its edges. 6. Top cheese side with the other 4 slices, butter side up. The buttered sides should be on the top and bottom of your sandwich. 7. Set your stove to 200°F. This will assist with keeping the sandwiches warm during preparation. 8. Heat a 12-inch skillet over medium heat for about 2 minutes. To test for heat, wet your fingers and flick onto the surface of the pan. If the water sizzles and dances, it is ready. 9. Cook 2 sandwiches at a time, for 3-4 minutes on each side, until nice and golden and the cheese is melty. 10. Put onto a wire rack and place preheated 200°F oven (step 7). *Ultimate Cream of Tomato Soup* Serves 4 *Technique Takeaways:* • Removing the seeds and pulp of the tomato and roasting the flesh of the tomato with brown sugar will produce a similar, but better taste than sundried tomatoes. • Use reserved tomato juice. • Blend solids with just a small amount of liquid for velvety texture. *Ingredients:* • 2 28oz. cans of whole tomatoes packed in juice (need 3 cups of its juice) • 1-1/2 TBSP brown sugar, packed • 3/4 cups shallots, minced • 1/4 cup unsalted butter • 1 TBSP tomato paste • Pinch of allspice (“tip of the paring knife measurement) • 2 TBSP all-purpose flour • 1-3/4 cup chicken broth • 1/2 cup of heavy cream • 2 TBSP brandy, sherry or cognac. (optional) • Salt to taste • Little pinch of cayenne pepper *Directions:* 1. Preheat oven to 450°F. 2. Line a baking sheet with foil. 3. Drain tomatoes into a bowl over a metal sieve. We’ll be using that tomato juice. 4. Over the sieve, break open each tomato with your hands and remove any seeds from its flesh. 5. Lay each tomato flat in a single layer onto the lined baking sheet. 6. Using a flexible spatula or spoon, push the tomato pulp in the sieve through, into the bowl. 7. Reserve 3 cups of the tomato juice from the bowl. 8. Sprinkle brown sugar evenly over the top of the tomatoes on the baking sheet. 9. Place baking sheet in the oven on the upper middle rack. Bake for 30 minutes 10. Over medium heat, add butter to a sauce pan. Melt until it is just foaming. 11. Add shallots, tomato paste and allspice to the melted butter. 12. Mix well, put a lid on it and turn down the heat to low. 13. Cook until the shallots have softened, 7-10 minutes. 14. Add flour, mix well and cook for about 30 seconds to lose its raw flour taste. 15. Using a whisk, slowly whisk in your chicken broth. 16. Add in your reserved tomato juice. 17. Add tomatoes and any of their sticky roasted bits. Stir. 18. Cover with a lid, raise heat to medium and bring back up to a simmer. 19. Once at a simmer, lower heat to low again. 20. Simmer for 10 minutes. 21. Strain soup over a metal sieve into a bowl to reserve the liquid again. 22. Transfer tomato solids into a blender, add 1 cup of the reserved tomato liquid and blend until nice and smooth, about 1 minute. 23. In the meantime, rinse out your sauce pan. We’re putting the soup back into its pot. 24. Add blender mix to the pot and the reserved liquid. 25. Add cream and mix well. 26. Heat over low heat until it is just rewarmed through, about 3 minutes. 27. Turn off burner. Add brandy and mix. 28. Taste for seasoning. Add salt to taste and cayenne pepper. Serve with bread, crackers or a grilled cheese sandwich. If you're using the KZbin app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.

[@Eagle00pr]

Thank You for sharing and taking the time to do this. Very kind of you!

[@PaulsYouTube]

@@Eagle00pr You're welcome, Jose. No problem.

[@austinonaustin6870]

You rock, Paul!

[@emeyers5984]

Thank you!! Sucks that one has to pay.

[@PaulsYouTube]

@@austinonaustin6870 You're welcome, Austin.

[@khoatrieudinh7596]

"I don't think my daughter would like this, so I'm gonna have to eat hers" 😂

[@saltycrow]

Hey, take that soup and head over to Juila's. She just made grilled cheese😁. Tomato soup & grilled cheese = a match made in heaven.💖

[@travissimpson7061]

And both recipes have alcohol in them. Imagine the laughfest... I SO WANT TO BE THERE WITH THEM!!! 😅😅😅😅😅😅😅😅😋😋😋😋

[@brat46]

I'll share the soup with you but I will give you the sandwich.

[@randalljackson4574]

yes a classic combo I loved as a kid and still love at 55 😁

[@AdamBechtol]

Aye haha

[@raymondjames57]

Is your comment cheesy to me? Yes Was I going to say the same thing? Yes You just can't argue with some things😄

[@jduce68]

I make my grilled cheese with a little bacon fat instead of butter. For my cheeses I use a mixture of mozzarella, triple cheddar, and American. It's Heaven until in comes my 3 year old asking me to share🙃😒 I can't have anything to myself.

[@marybratton5514]

What is triple cheddar?

[@kathrynwitte3398]

Make the 3-year-old their own sandwich first.

[@jduce68]

@@kathrynwitte3398 I started that recently. Works like a charm!👍

[@jduce68]

@@marybratton5514 triple cheddar is a mix of New York cheddar, Vermont cheddar, and Wisconsin cheddar blended together. It's really goo if you're big on cheese.

[@rainsoakedpuppy]

If anyone is curious, the spatulas that Julia uses to flip her grilled cheese sandwiches are made either by Matfer Bourgeat or Mercer Culinary. They're high-heat nylon fish spatulas, and they're extremely fantastic.

[@Asya.Pereltsvaig]

+1 these are great!

[@rainsoakedpuppy]

@Stizel Swik Be sure to check the Mercer Culinary version too. It usually shows up at a much lower price when I go looking for it!

[@jasonmaloney4633]

Thank you! Came to the comments specifically for this.

[@newvillagefilms]

You hawking for this two companies? Merch shill!

[@rainsoakedpuppy]

@@newvillagefilms Well, when a product is good enough I think they deserve at least a little bit of word-of-mouth advertising.

[@alexanderivory-brown118]

Literally the episode was a partnership meal with Julia and Bridget. Grilled cheese and tomato soup.

[@wordkyle]

Another ATK classic. Useful recipes and reviews throughout. This was a really good episode. Thanks.

[@kirsten07734]

Grown-Up Grilled Cheese with Gruyère and Chives (My recipe notes) CHEESE PASTE: 7 oz (200 g) Gruyère, cubed 2 oz (60 g) Brie, rind removed 2 Tbsp (30 ml) vermouth or wine A few chives (about a dozen), roughly chopped (roughly ¼” or 5 mm) DIJON BUTTER: 3 Tbsp (45 ml) softened butter 1 tsp (5 ml) Dijon mustard 8 slices bread of your choice (she used rye) CHEESE PASTE: Process cheeses and vermouth or wine 20-30 seconds or until a spreadable cheese paste forms. Add chives and pulse (about 4-5 times) until incorporated. Set aside. DIJON BUTTER: Mash together butter and Dijon. Butter each slice of bread evenly to the edges (on one side only), rather than the skillet, to ensure the bread gets evenly browned. Flip four slices butter side down and spread ¼ of the cheese paste evenly edge to edge on the unbuttered side of these slices. Top each sandwich with one of the remaining bread slices, buttered side up. Heat a 12” (30 cm) non-stick skillet over medium heat for two minutes. Skillet is ready when a few drops of water sprinkled in it sizzle and skitter across the surface. Cook two sandwiches at a time, 3-4 minutes on each side or until bread is golden and cheese is melty. Keep the first two sandwiches warm in the oven on a wire rack in a sheet pan. Slice in half and serve.

[@The_Timinator]

Bravo, you did THEIR job for them for FREE.

[@wilhelmtaylor9863]

If you want what you called an "herby" flavor, try Gewürztraminer. (Spicy white wine) Also, while rye is a good choice, sour dough is even better (in my opinion).

[@hexzerone7034]

I’m going to use sourdough, and white wine in the cheese like you would fondue 😍

[@chriske6795]

This food today is my go to comfort, fall, need a hug in a mug!!! Thank you so much!

[@afpwebworks]

I'm Australian I used to have a lot of problem with American cooking, because they use the old 18th century measurements. Or even worse, their recipe uses a can of . That's until i started learning how to cook by techniques rather than learning recipes. Now most of the time when i cook something i put "a blob or two of butter" or "a slosh of white wine" (two smidgeons eq one slosh ) or when i'm feeling snobby and upmarket, i put "a soupcon" of something in. Most of the time it works out. Other times i might have to have two attempts before I am happy with the result, then i feel confident i can tinker around a bit with the ingredients to make it just how I might like it. Also it's amazing how many things I cook based on what's in the fridge and the pantry. Dinner's a lot more fun now, even though i have a LOOOOOOOOOONG way to go to being what I'd think of as a competent cook.

[@poshzombie]

Finally, a grilled cheese vid that doesn't go the Mayonnaise route that's been going around. A lot of people find Mayo unappetizing (to say the least).

[@travissimpson7061]

You are so right about mayonnaise... Iiiccckkk...!!!

[@TitoTimTravels]

Mayo is not even a food. So gross...

[@travissimpson7061]

Actually@@TitoTimTravels it has to be considered a food because, I defend ketchup as more than a condiment... But yes, you are absolutely correct, mayonnaise is nasty, gross... Just plain Iiiiiccckkkk!!!, Lolololol.

[@travissimpson7061]

@@TitoTimTravels and it is made with eggs which are definitely food.

[@isaiahayers1550]

@@TitoTimTravels eggs and oil combined aren't a food?

[@janicemoio5768]

I add fresh beefsteak tomato slices over the cheese with a little bit of salt and pepper and Italian seasoning and then I grill in the pan...so good! I definitely have to make the homemade tomato soup! It looks so rich and simple to make!👍☕

[@chrisbuckley1785]

I love adding tomato and sometimes ham is a great addition to. Damn I'm getting hungry. Lol

[@williammullen7504]

BACON 🥓 😋

[@arniesilverberg764]

Grilled cheese without tomato is like eating fries without ketchup. Of course!!

[@travissimpson7061]

Ooooooo... Browned butter and bacon paste with... Gruyere, vermouth and... Let's make it the Mr. Crunchy...

[@midlifeinprogress]

GAH! Jack's segment was too short!! I need FULL VIDEOS of Jack's brilliant tidbits of knowledge. ❤️❤️

[@pattyrech4471]

Another idea I learned was t o add another cheese layer by dipping the buttered outer sides in grated parm before toasting. O.M.G.

[@PaulsYouTube]

I do this with finely shredded parmesan on the outside. The added taste, texture and color make it a pro move.

[@pattyrech4471]

@@PaulsKZbin Exactly. I think I learned this technique from Chef Michael Symon.

[@trishblakely3476]

That “frico” cheese coating is amazing.

[@00cho]

I used to keep dry goods like nuts, spices and flours in the freezer. Then I got a jar lid attachment for my vacuum sealer, and a bunch of mason jars. Dry goods cannot go bad if you deprive them of air and moisture, and a vacuum is the perfect thing for that. Mason jars come in a multitude of sizes, plus there are hacks for using any glass jar with a gasketed lid. And I developed a method for vacuuming jars of flour or other powders. that keeps the seals from leaking. After moving my perishable dry goods to vacuum storage, I stopped having to throw out stuff that would have gone bad in the freezer. Eight year old pecans? Yeah, I found a jar that got lost in the back, and they were still as good as the day I stored them.

[@jackieblue787]

..I don't own a food processor. I'm old school. Also old.

[@msr1116]

They're wonderfully helpful but a pain to clean....the one complaint I persistently hear and read about this appliance.

[@sebeckley]

Triangles are the only acceptable way to cut sandwiches.

[@The_Timinator]

The FDA has studies that PROVE that a Sandwich cut diagonally tastes 50% BETTER. 8^)

[@sharongeorge5449]

Tomato soup idea: remove the tomato pieces from the soup pot with a slotted spoon to the blender and skip the strainer and bowl. Two less implements to wash.😉

[@johnhpalmer6098]

While true, the dishwasher negates that issue if you have one.

[@sharongeorge5449]

@@johnhpalmer6098 You are correct.

[@sharongeorge5449]

@@sandrah7512 Good point.

[@amierichan1428]

I don't think I've ever seen Julia so excited by a recipe🙂.

[@florencespinelli2947]

Julia was and still is#1..

[@twirlacane]

I thought the same thing!

[@johnhpalmer6098]

If you watch them long enough, you'll see her do this quite often, even back in her younger days with Chris Kimball. She's been ATK for roughly 20 years or so, and so has Bridget too.

[@afpwebworks]

She also had to shoulder the burden of eating the extra two because her daughter wouldn't like them. That's just what a great mother she is. Parenting is hard work sometimes

[@franklesser5655]

I would like to eat one of those grilled cheese sandwiches. I really would!

[@davidc8694]

I served a 4-course dinner with a flight of adult grilled cheeaw sandwiches as the unusual main course. The hands-down favorite was the brie & pear, but the smoked gouda & carmelized onion on multi-grain bred waqs a close second. Love seeing more adult grilled cheese sandwiches!

[@mrbear1302]

Unfortunately, I cannot afford gruyere anymore. It is around $18.00 for a small block. That is insane!

[@letlive5231]

A long time ago, I came upon the suggestion to add just a little of instant coffee crystals to the tomato sauce. I'm going to guess a teaspoon worth for this recipe. The advantage is that the coffee deepens the color to more of a red, rather than an orange cast. To the naysayers' it does seem to help without being totally artificial. Both recipes look really inviting!

[@maureenperez9999]

Gruyere is pricey for a good quality one. Can Swiss Cheese be substituted instead? I don't mind 10.00 for an 8 oz chunk of good parm or other cheese...but gruyere? Not sure if it's worth the cost. Elaborate if you can? thanks

[@truesimplicity]

Wonderful format, informative and entertaining . Perfect 🧀🍞🍅

[@virginia3168]

My "grown up" grilled cheese is sourdough bread buttered with unsalted butter. A smear of horseradish on the cheese side. She's right about aged cheese. Therefore slice a good white English cheddar very thinly and make sure the pan is not too hot that cheese does not have time to melt. Between the horseradish, English cheddar and sourdough the flavors are multidimensional and much simpler than this recipe.

[@Becausing]

I have all of these in my fridge- I am hungry, and am going to make this right now! Thanks for the idea, Virginia!🌹

[@2listening1]

Sounds great! 👍

[@lisasmythe3826]

Is horseradish too spicy?

[@gaylescovel7308]

I need to watch this channel more often. Did not know about the type of oil for a cutting board n what to freeze.

[@kirsten07734]

Ultimate Cream of Tomato Soup (My recipe notes from video) 2 28-oz cans (794 g each) peeled whole tomatoes packed in juice 1 ½ Tbsp (22.5 ml) packed brown sugar 4 shallots, minced (about ¾ cup or 177 ml) 4 Tbsp (1/2 stick, 47 g) unsalted butter 1 Tbsp (15 ml) tomato paste 1 pinch ground allspice 2 Tbsp (30 ml) all purpose flour 1 ¾ cup (414 ml) chicken (or other) broth 3 cups tomato juice, reserved from canned tomatoes caramelized tomatoes, set aside earlier ½ cup heavy cream 2 Tbsp brandy, sherry, or cognac (optional) salt to taste pinch cayenne Strain tomatoes over a measuring cup to reserve juice. Break open each whole tomato to remove seeds into strainer. Place tomato flesh onto rimmed baking sheet lined with foil. Use a rubber spatula to press any pulp still in strainer to collect any remaining juice. About 3 cups of tomato juice are needed later in the recipe. Sprinkle brown sugar over tomato pieces on baking sheet. Place on the upper middle rack in a 450°F/232°C oven for 30 minutes. Set aside. Melt butter in saucepan over medium heat. When butter starts to foam, add minced shallots. Mix in tomato paste and allspice. Turn heat to low, cover, and cook until shallots are softened, about 7-10 minutes. Add flour to form roux. Cook about 30 seconds until it loses its raw flour taste. Add broth and tomato juice. Stir roasted tomatos into soup. Bring heat back up to medium and bring soup to a simmer. Cover and simmer until flavors meld, about ten minutes. Strain soup through a fine mesh strainer. Put solids in a blender with a cup of the liquid. Purée about a minute. Rinse saucepan while you wait. Return purée and strained liquid to saucepan. Stir in heavy cream. Reheat over low heat just until warmed through, just a few minutes. Remove from heat and stir in brandy. Season to taste with salt and cayenne. Serve. NOTES: 1 shallot produces about 3 Tbsp minced shallot. When roux is being used for thickening but not flavor, a short cooking time is sufficient. Non-stick tongs are a good tool for removing sticky roasted tomatoes from baking sheet. Using just a cup of the liquid to purée the solids keeps them closer to the blender’s blades than if you used more liquid, resulting in a smoother texture. Adding cream near the end of cooking instead of earlier keeps its taste fresh.

[@jandmbooks]

As a man, I'm not inspired.. I'm not going to add a step of having to clean a food processor of cheese, just to make a grilled cheese sandwich. Though good choices in cheese.

[@venusreena2532]

Dirty up the kitchen just for a grill cheese... Naaaa

[@andrewpate9157]

Made this today for lunch. Very unique taste. I would definitely do this again. Probably not for everyone but you got to try it at least once. Thanks for sharing!!

[@colleenbeamer6403]

Loved both the recipes and Lisa, Adam and Jack's input! However, I have a question. The non-stick cookware I have says not to heat the pans empty which goes against what Julia says in the grilled cheese segment. My non-stick is considered a good brand in Canada (Paderno) and is chemical free. Would love your thoughts on this.

[@eddy71454]

I have always heated my non stick pans dry. Never had a problem.

[@johnhpalmer6098]

The thing here is, and I do the same, you want to heat it up for a couple of minutes or so dry before adding the oil. Hot Pan, cold oil, food won't stick is the rule I think ATK uses and it seems they do this for ALL pans. The main thing here is, don't use high heat, No more than a 7 on electric stoves, no more than medium high on gas. You can always lower it as you cook. This goes for calrod, induction or infrared electric stoves. I've always started on #7 and gradually lower the heat as I cook, sometimes as low as 2-3 towards the end.

[@PaulsYouTube]

They only state to preheat for 2 minutes and that's over medium heat. I wouldn't worry about it. Higher heats and for longer times can ruin your non-stick.

[@janicemoio5768]

I don't use non stick at all anymore. I prefer stainless steel or cast-iron. You don't want to have smoking hot. Preheating the pan allows it to be ready for even heat distribution .... whatever type of cookware used (approximately 5 minutes low heat... then adjust to med). It will not hurt the non stick pan and have your sandwich prepared.☕

[@JamesSmith-pc6bh]

The heck with "grownup" toasted cheese sandwiches. When I want a toasted cheese I want what I had as a child, good old Kraft cheese, And Campbell tomato soup. It's the most American comfort food there is. I'm 60 and if it's raining on a Saturday I have to have toasted cheese and tomato soup.

[@user-sb3wh3dd4v]

Dear Julia, I am making these tomorrow night for my wife and a friend. The thing that sold it was the beautiful results, plus the sounds you made during the process. I haven't heard sounds like that since... well, a long time ago. ;-)

[@justinharber]

This is an old recipe they filmed when Chris was the host. I’ve made this 3 times and it’s nasty. I always forget how gross it is, wouldn’t recommend.

[@donnalthood3102]

Well...the soup would certainly have too much sodium...easily 1000 mg! Nope! Add the cheese and my blood pressure would hate me! Why not use fresh tomatoes and control the sodium.?

[@priayief]

My partner and I do alternating blue and pink nights for cooking dinners. I ("Blue", and less experienced) tend to do more complicated and exotic recipes. My partner ("Pink", is much more experienced) and tends to do really quick and simple recipes that use what we have on hand. Pink's "take it easy night" is grill cheese and tomato soup - which I like. Any cheese we have on hand and canned tomato soup. I'm gonna surprise Pink by putting grill cheese and tomato soup on our calendar as a "Blue" night. I know Pink is gonna accuse me of preempting her "easy" night. I'll just smile and say something like, "Wait for it, Pinky". Your recipes better work or I'm in a load of trouble. Seriously though, thanks for the post. Cheers.

[@tilliemaekirk9444]

The grown up grilled cheese looks great ! I can't wait to try it.

[@susansims7837]

Sunday after church mom would make grilled cheese ,velveeta and wonder bread, along with her home canned peaches for us 8 kids. I

[@reverendbStaard]

Sorry, but the best sandwich to pair with tomato soup is still a peanut butter sandwich on white bread...not toasted (Hint: two sandwiches are not enough).

[@paulafloeckmcreynolds569]

Love the idea of making the cheese paste to melt more evenly. Sometimes I add a few slices of bacon or prosciutto when making gruyere grilled cheese sandwiches!

[@PubliusRutiliusLupus]

21:17 uhhh HELLO??? Chef John influence??? (He also has a tomato soup recipe I think).

[@PubliusRutiliusLupus]

@@sandrah7512 apparently you have a monopoly on taking KZbin comments too seriously 🙄

[@EastSider48215]

@@sandrah7512: Yep. For reasons unknowable to me, the comments section for ATK attracts a small yet dedicated group of trolls who are going to find something wrong, no matter how tangential or trivial. Maybe they are just hangry?

[@randymagnum8721]

I was talking to my wife about the grilled cheese sandwich and tomato soup she was eating, then less than hour later this video shows up in my suggested content que. This has now happened too many times to continue thinking it is coincidence.

[@tomjanowski8584]

I like a much simpler grilled cheese---the cheese is Monterey Jack and it's grilled with olive oil.

[@apachedisco]

Cut Cheddar with American. Your are welcome. (use ghee instead of straight butter).

[@peterzebot9863]

Sorry but that's a waste of good Brie. Murica. Use Monterey jack or some cheddar. bye

[@spicemasterii6775]

I prefer Italian cheeses. Would provolone and asiago work?

[@cylonred8902]

A really good cheddar cheese, a slice of swiss, a thin layer of yellow mustard and then a layer of dill pickles and grill. Many years ago I worked at a bagel shop (yes - we boiled them) and I would take an everything stick, cut it in half, add Beaver brand deli style mustard, 2 layers of cheddar, one of swiss, a 1/4 wedge of dill pickle (under the cheese actually), and a shake of original Mrs Dash and bake.... And then I would have some Wisconsin Cheese Soup.

[@jamesbarbato2192]

I always just melt the butter in the pan first it’s a little easier and gets all the bread covered

[@WastrelWay]

Well... that works, too. I think this is really overthinking a grilled cheese sandwich. Some slices of cheddar, mayo on the inside, make the sandwich, butter one side, put that side down in the skillet, butter the top side, flip when ready, done. I sometimes put onions on it. Chives would be a good alternative. I don't know about the vermouth. Maybe I could add a little of that to the mayo or brush it on the bread. I think using a food processor is overkill and I don't have one anyway.

[@miguell2]

I feel that you would have more control on how much gets absorbed by the bread in their method.

[@EastSider48215]

@@WastrelWay: You can make this recipe without a food processor. Just shred the hard cheese very finely and beat it into the Brie with the vermouth. It’s not quite as smooth as a food processor, but when it melts it’ll turn out the same. You can change up the cheeses, too. Aged cheddar and cream cheese is delicious.

[@DavidMFChapman]

@@EastSider48215 using the food processor seems to be a lot of work and mess for what is (to me) supposed to be a quick and easy meal.

[@EastSider48215]

@@DavidMFChapman: It’s six of one, half-dozen of the other for me. I’m fine with American cheese in my grilled cheese sandwich, but ATK is right about the difficulties of switching to hard or aged cheeses, which I also like. And whether I shred the cheese or use the food processor, the time ends up about the same since shredding takes longer but the food processor has to be washed.

[@joralemonvirgincreche]

Great advice about using the freezer. I now keep my rice in the freezer. Also if I'm going out of town for a few weeks, I put my olive oil in the refrigerator so the bottle lasts longer. Yes it goes semi-solid in the fridge, but you just bring it out to reliquefy it.

[@lorysalcedo2710]

Hi there, JULIA! 😁 I LOVE the making of the Grilled cheese!! 😋😋😋 Also, beautiful blouse with collar up and great hair style.

[@vittoriabakes]

I think a tiny bit of fresh horseradish in the cheese mixture would elevate it even more.

[@JACLevair]

I love grilled cheese and these are certainly kicked up a notch! Thanks Julia!

[@bg9217]

So cruel to make us watch you eat that amazing adult grilled cheese. Mind blown🤯

[@prn718]

Love the show but y'all seem to really love encouraging kitchen mishaps this season. First using a mandoline in a couple of episodes without a guard and now blending hot liquids with the lid on. Great way to have a pot full of tomato soup explode up into your face and all over your kitchen. Thankfully you did a video on this a few years ago: kzbin.info/www/bejne/m3-scqR6r82HibM

[@gibberishname]

What kind of sociopath cuts a grilled cheese VERTICALLY not DIAGONALLY?

[@canaisyoung3601]

Little kids, mostly.

[@lonewolffullmoon]

Sociopath? 🤣😆🤣😆

[@TAllenYT]

That grilled cheese looked fantastic...right until the end when she ruined it! This is America, we cut our grilled cheese on the diagonal!!! Julia has replaced Jimmy Carter as history's greatest monster!

[@johnhpalmer6098]

Bitter much? I do often cut in a diagonal, but I find that it tastes just the same whether cut on the diagonal or not.

[@The_Timinator]

@@johnhpalmer6098 Sorry but, both Harvard and Yale Cooking Schools have studied this for many years, ALL sandwiches taste better when cut on the diagonal. 8^)

[@geezermann7865]

@@The_Timinator Yes, easier to eat from the narrow end first, and also better for dunking in the tomato soup.

[@carolevadney5821]

Can’t wait to try both of these!

[@paulhayton3423]

Seems like a ton of work and clean up for a cheese sandwich..

[@johnyannacci4413]

I'll bet that a couple of jalapenos would be a nice addition.

[@Dibs1978]

Julia is such a good mother, making the “sacrifice” so her poor daughter is not forced to eat those amazing toasties.

[@danielasmata8013]

The music at the beginning just reminds me of the 90’s please don’t change it

[@michaelbaumgardner2530]

That grilled cheese,and home made tomato soup Heavenly..!!!

[@david_reynolds3660]

Great grilled cheese and soup ladies!

[@donnamagnabosco8253]

My grown up grilled cheese is room temperature gouda and colby slices on sourdough bread. Yes, I melt butter in the pan and it's the absolute best way to ensure the entire bread is covered. When it's time to flip, take it out and melt more butter before returning the sandwich to the pan. Then have thinly sliced granny smith apples to slide in the sandwich before each bite. It's fantastic!

[@maryfranciscajones3312]

This episode was Awesome!! I am going to make both of them and season my cutting boards.

[@jenniferbassett3001]

Hey ladies, for those of us who don't have any alcohol in the house what can we use, with both the grilled cheese sandwich and for the tomato soup? And that brings up another thought, what's the difference between tomato bisque and tomato soup and the process please!? Wonderful episode as usual ladies!

[@leighsheppard8614]

A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells. In a much broader sense, this tomato soup recipe is essentially going to end up as a bisque or real close to one.

[@cgirl111]

Add a good pinch of Sodium Citrate to the cheese (you can get it on Amazon) and your cheese will never separate. Also works for mac and cheese, just add about 2% of the amount of liquid. Then you can use any cheese you like, melty or not.

[@JasonLee-si1yj]

How did the idea of a food processor came into this

[@jasonh186]

Excellent work! The best episode I’ve seen in a long time! Love the range of recipes, ideas, and tips!!!

[@flybyairplane3528]

ATK,,Hello, both the 2 cheese grilled sandwiches,,,and the great tomato soup, I’ll do BOTH,,, THANKS,,, 🇺🇸🇺🇸🇺🇸🇺🇸

[@nootherlikemyownskin3818]

Can you provide? Upcoming Video To make your way Health Meals & Drinks For February 2022 to July 2028 Rachael Ray 30 Minute Meals Season 1 Episode 1 to Season 28 Episode 28 Your Version Basic Your Cruise of Food High Vegetable Extra High Nuts or Seeds If they any beans with out skin A decent portion size of Fruits or Other Produce. Gluten free alternatives to grains around world Your way of salting with condiments, fresh or dry of herbs & spices need Vegetable or Fruits Mushrooms as need Your Location Version Your Country Version Vegetarian Version Vegan Version Plant Based Version Alcohol Free Soda Version Adult Drinks O

[@jluebs]

I enjoyed the recipe, but I couldn't help but wonder the entire video what was different about her... then I realized... it's the HUGE fake eyelashes.

[@nootherlikemyownskin3818]

For that woman Next 6 weeks or as need Before releasing new Pizza Recipe Can you make adult Pizza Recipe? Basic this Cheese Melt Sandwich Pizza Dough Recipe Tomato Sauce Recipe with Italy Ingredients 6 need cheese from box of choice 12 Vegetables, 4 need Fruit, 3 protein of choice Liquid help flavor as need Corn flour need bottom of Pizza With Ranch Dip Version for pizza help flavor for adult Work Developments this recipe and Pizza Name.

[@aaronmacy9134]

My default “easy cozy” meal when it’s rainy/foggy/snowy/freeze-from-exposure in 10mn outside ..has always been grilled cheese and tomato soup. Jarlsberg, cottage bread and a metric F ton of butter in *ONE PAN* and Campbell’s tomato soup with whole milk, dried basil and a pinch of brown sugar in *ONE POT* has dried many tears and made many a cold nose drip on my table in my short 37 years. I respect this Sophia Petrillo recipe. The next time I open my front door to a cold wet friend in tears though, I’ll stick with my Rose Nylund method ..mostly because I’m usually 2 glasses of Pinot Grigio deep by grilling time and the idea of cleaning my food processor for a grilled cheese makes me want to off myself.🤗

[@nootherlikemyownskin3818]

Can you work on? High Quality Lasagna Recipe Need Noodles Small portion Chicken version Need less 6 Cheeses or more Can you to provide Vegetables Portabello Mushrooms Red Onion Extra Green Onion Nice bite of Seeds Italian Tomato Jars Any additional Ingredients Oven 375°f About 40 minutes or so

[@jackvoss5841]

When I want a big boy grilled cheese sandwich, I add a slice or two of onion to the sandwich. A cheese that I like is Cabot cheddar, extra sharp. I also mix in some Tabasco to the dipping catsup. JARVIS good eatin! Courtesy of Half Vast Flying

[@TastyCookKitchenTV]

Another classic served fresh 😋

[@nattybumpo4352]

Prefer 1/4 cup Basmati rice simmered until completely soft in lieu of making a flour roux. Also ground thyme as a substitute for Allspice. Roasting the Tomas is brilliant for caramelized flavors.

[@jamesd493]

Thank you Julia! I love this recipe!

[@shac9131]

My father, a horrible cook ( beside a few things) serving us burnt hamburger etc. This is how I grew up with " grilled cheese". Slice of American cheese on top of a single piece of white bread, tossed in oven cooked with the broiler on top. I never cared for it. After years of this abuse, I was a guest at a friend's house. Her mom said she's making grilled cheese for us. I dreaded it. I was not happy to hear this. Until I tasted it!! I couldn't believe it. I never tasted one cooked in a pan with butter. Then for 2 years my school lunch every day was cold cheese and bread I never ate it. I was given a large allowance, so I'd buy snacks at school. As an adult, I add a slice of tomato to my grilled cheese sandwich. Cheddar or swiss. Sometimes I'll add avocado with a dash of onion powder.

[@ngairetaylor6373]

I have mixed my cheese for a toasted cheese sandwich in a food processor for a while now. My fav cheese is Mt Edgmont cheese with Brie and a touch of fresh parmesan. I however mix all the flavours into the cheese and use only pure butter or a butter-infused oil (from IKEA). If you mix the mustard into the butter you will "contaminate" the pan and this flavour will infuse into the oil that will end up covering the pan - making ALL the sandwiches taste of the mustard. If you mix the mustard into the cheese you can personalise each sandwich for the tastes of each person. Add in any number of fresh herbs... even fresh pea sprouts work. A thin layer of jam or chutney in the sandwich can help give the sandwich a lift - think of the flavours in a cheeseboard. My fav is homemade beetroot chutney (where you still have some beetroot texture) or a spicy tomato jam. Basically, you need the cheese to give creaminess and the body of the flavour. Then add something sweet (jam or wine or caramelised onion) and something sharp (balsamic vinegar or chutney or mustard).

[@MsKmw15]

I need a LARGER freezer!! Although I do keep much of that in my freezer except butter...OMGosh!!

[@jmax3245]

Most of the people on US cooking shows are OVERWIEGHT ....Helloi!>>?

[@Lawrenc57]

Easy. Just buy $20 dollars of cheese and grate it in your $400.00 food processor and cut things up on your $150 cutting board an d presto - you have your $100 sandwich

[@EBPAmes]

Graters- No mention of the difficulty using her recommendations for those who have mobility issues like arthritis, (especially base of thumb) which most older adults have to some degree. That is why I use a box grater. Not just for ease of use but safety!!

[@geomondiale1768]

Great vid folks!

[@hexzerone7034]

Not only did you put booze in the grilled cheese, but in the soup too!!!!!! O.M.G! I’m making this!!!!

[@susananderson9619]

I grew up eating non traditional grilled cheese and tomato soup, too. Rye toast, lightly buttered on 1 side then thin slices extra sharp cheddar and thin slices of fresh tomato on top, s & p then its now an open faced sandwhich and we throw them under the broiler til cheese melts and tomato is bubbly . Then Campbells tomato soup made with milk

[@ecs05norway64]

How well does the soup stand up to being refrigerated and re-heated, perhaps in microwave? I live alone and cooking a big pot of soup like that would be enough for easily 3-4 days for me.

[@Claude_from_cincinnati]

I'm glad to know that my instincts are intact, though that Allspice addition was something I might have tried, but wouldn't have been confident in. I have learned I should trust my instincts more.

[@DucatiKozak]

Don't mangle.your brie! If you don't want the rind in the blend for consistency, fine, but don't turn up your nose at the rind! And cheese should be cut on the same grain you bought it, i.e. if its a wedge with a rind, keep it as a wedge because it ages from the outside in and you should taste the full spectrum of it's aging flavours! Not cut off the young cheese and leave someone the sharper end!

[@wandasetzer1469]

Is all that orgasmic racket really required to show appreciation for these foods? How excited can we be about the color of a piece of bread? I know you have a whole network or show or something relying on this whole shtick, but geeeeeeeze! Maybe we don't need that.

[@cynthiaamitrano8915]

I always eat my grilled cheese with mustard. This is a great idea. I recently purchased an ATK cookbook and the recipes are wonderful.

[@georgez234]

I can't find Guyere cheese or asiago anywhere here in Chesapeake, Virginia . I have no idea why. Supply chain? Don't know.

[@ngairetaylor6373]

I roast cherry or grape tomatoes (fresh or frozen or tinned... or a mix) in the oven until almost black and puree in a pot with bread and some vegetable stock to make my cream of tomato soup. To make it healthier I add some V8. I add cream cheese to add the "cream"

[@dedhandbandit]

This is impossible I was told by my mother grown-ups don't eat grilled cheese... and if you have a problem with this you should probably take it up with her not me

[@nealrutgerskid]

She's looks like a character from the 50 or 60 housewife movie. Like Julia child from back in the day.