Tomato soup’s best friend. We prefer to use grated sharp Cheddar, allowing some of the shreds to fall over the edge of the bread so they crisp in the skillet. Fancy people have been known to use several cheeses in one sandwich. Grilled cheeses fashioned with sturdier breads may be pressed to improve browning and encourage the cheese to ooze forth and beget “crusties,” but keep in mind that airy, soft sandwich bread will flatten under the weight.

Make a sandwich of:

Generously spread on both sides of the sandwich:

Cook the sandwich slowly over medium-low heat in a skillet or on a griddle until golden brown on one side. Turn and brown the second side. Serve at once.