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:
Get the recipe for Ultimate Cream of Tomato Soup:
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That looked good 😋
That looks really good I want to try some
How did the idea of a food processor came into this
Interesting. I’ve always heard to never heat up a nonstick pan without oil in it, because it off gasses toxins?
So, wood and cast-iron don't like water and oil stripping soaps. What is the best way to clean them? Or do you use water with the soaps and then restore them with oil afterwards in a 2 step process?
ATK,,Hello, both the 2 cheese grilled sandwiches,,,and the great tomato soup, I’ll do BOTH,,, THANKS,,, 🇺🇸🇺🇸🇺🇸🇺🇸
i watched this
What about hemp oil?
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.
It seems like the gas was not on when making grill cheese sandwiches…didn’t see the blue light
Slightly underwhelming appearance, but I'm sure it tastes really good. Great idea with the paste. Getting my typical cheddar to fully melt is challenging.
Add a big slice of Beefsteak Tomato to that and watch out!
Seeing you cut that slimy chunk of brie made me start to salivate. It made me realize, after years of denial, that I'll never be skinny again.
Too much Hoo-Hoo!
Loved everything except tomato soup..
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!!
Thank you for sharing. I love my cheese sandwiches as well.
What's a good substitute for Brie … not a fan.
We've never buttered the pan
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 <brandname something> . 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.
and just in case…try grilling your sandwich without any butter or fat on your bread. It browns beautifully on low heat and the fat from the cheese carries into the bread.
That grilled cheese looks amaing, I bet it would be so good with a litte thin sliced ham added mmmm
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).
I regret to say that I succumbed to temptation and tested the cheese mix before it made it onto the bread. OINK!
Great soup. But you had better double layer the foil (or spray under the foil) on your baking sheet or it WILL stick.