The Best Grilled Cheese Sandwich... uses Spicy pepper jack!
We like to use the Vermont Bread Company's All Natural Alfalfa Bread for our spicy grilled cheese sandwich, but just about any healthy bread
will do nicely. At the heart of the recipe is Cabot's Pepper Jack Cheddar, a wonderful Vermont cheese that we reach for quite frequently when
entertaining guests or enjoying our little happy hours. We believe this is the best grilled cheese because it's SPICY! You'll
want to complement the sandwich with apple slices (Granny Smiths work well), olives, tomato soup (one that's NOT spicy), and a cold beer! If you DO prefer
a very spicy dinner, serve the sandwich with Pacific's All Natural Roasted Red Pepper & Tomato Soup.
You can even add a couple drops of Richard's HOT Sauce
to the sandwich for an extra kick!
2 slices of 10 Grain, Alfalfa or Whole Wheat bread from the Vermont Bread Company, found in your local grocery! Or, use your favorite bread.
2 cups of Tomato Soup. For an extra SPICY dinner, use Pacific's Roasted Red Pepper & Tomato Soup. Also found in your local grocery.
1 fresh Plum Tomato
Cooking Spray
Our Best Grilled Cheese Recipe
First, prepare the sandwich by slicing some Pepper Jack Cheddar. Cut a 1/4" thick slice of tomato from the center of the plum tomato. Place cheese and tomato on one
piece of bread, add a couple drops of Richard's HOT Sauce if desired, and cover with second bread. Put 2 cups of tomato soup in a small sauce pan
and place on back burner, on Medium/LOW heat. While the grilled cheese sandwich is cooking, stir the soup occasionally. Coat a frying pan with
cooking spray and begin cooking sandwich on Medium/LOW heat. Cover with lid. Check the sandwich with a spatchula every so often.
When side one is nicely toasted, flip and sandwich to toast the second side. The
secret is to toast the sandwich slowly. If you see smoke, you've got the frying pan too hot and the bread is toasting too fast before
the cheese has a chance to melt. Once the sandwich is toasted on both sides, and the soup is warmed, serve with sliced apples, olives, and a
cold beer!
We like to use the Vermont Bread Company's All Natural Alfalfa Bread for our spicy grilled cheese sandwich, but just about any healthy bread
will do nicely. At the heart of the recipe is Cabot's 
First, prepare the sandwich by slicing some Pepper Jack Cheddar. Cut a 1/4" thick slice of tomato from the center of the plum tomato. Place cheese and tomato on one
piece of bread, add a couple drops of Richard's HOT Sauce if desired, and cover with second bread. Put 2 cups of tomato soup in a small sauce pan
and place on back burner, on Medium/LOW heat. While the grilled cheese sandwich is cooking, stir the soup occasionally. Coat a frying pan with
cooking spray and begin cooking sandwich on Medium/LOW heat. Cover with lid. Check the sandwich with a spatchula every so often.
When side one is nicely toasted, flip and sandwich to toast the second side. The
secret is to toast the sandwich slowly. If you see smoke, you've got the frying pan too hot and the bread is toasting too fast before
the cheese has a chance to melt. Once the sandwich is toasted on both sides, and the soup is warmed, serve with sliced apples, olives, and a
cold beer!
