Nothing says comfort food like cold weather.  I love grilled cheese sandwiches.  Will does not.  I grew up on two slices of white bread buttered and crisp on the outside and gooey, cheesy on the inside.  I’m not certain what he grew up with but it was not this.  (This is the same boy that thought mac & cheese was just noodles with cheese powder on them.) The first time I fixed him my family’s grilled cheese version, he grudgingly admitted that it was, “ok”.  Several more attempts got the comment up to, “pretty good” but then during my Food Network junkie period I came across a recipe that gets a, “Wow, this is great!” every time. 

Grilled Cheese Sandwiches (courtesy of How to Boil Water) 

1/2-inch thick slices country-style sourdough bread
Gruyere cheese, thinly sliced
unsalted butter
sandwich sliced baked ham

Heat a large skillet over medium-low heat. Place 4 slices of bread on a cutting board and generously butter the top sides of each slice. Melt another tablespoon of the butter in the skillet; swirl around to coat the pan. Lay 2 slices of bread, buttered side down, in the skillet. Put a few slices of the cheese on the bread. Lay the on top of the cheese. Cover with a few more slices of cheese. Top with 2 of the remaining slices of bread, placed buttered-side up. Cook, without pressing, until the bread browns and the cheese is slightly melted, about 5 minutes. Turn the sandwiches with a spatula. Cook slowly, adjusting the heat as needed to melt the cheese completely before the sandwiches are brown, about 3 to 4 minutes more. Repeat with the other 2 sandwiches. Serve.

These go really great with Homemade Tomato Soup, if you have the time.

Creamy Tomato Soup (courtesy of How to Boil Water)

4 tablespoons unsalted butter
1 slice bacon, finely chopped
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, finely chopped
5 tablespoons all-purpose flour
4 1/2 cups low-sodium chicken broth
1 (28-ounce) can whole, peeled tomatoes
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat. Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.