Each Halloween my mom made me and my brother grilled cheese and tomato soup as our pre-trick-or-treat meal. As a perfect solution to a hectic night, the food warmed our bellies before we journeyed through the neighborhood.
With this being my first married Halloween I wanted to continue the tradition. No American cheese or Wonder Bread here, however; this has a grown up twist, maintaining the ease and nostalgia.
1 can Campbell’s tomato soup
About 1 cup milk (enough to fill the empty soup can)
1 tsp oregano
1/2 tsp basil
1 tsp Italian seasoning
2 Tbsp parmesan cheese
Prepare soup to can’s directions, substituting milk for water to make it creamy.
Add oregano, basil, Italian seasoning and parmesan.
Heat medium low, stirring occasionally.
Apple, Bacon, Cheddar (ABC) Grilled Cheese with a Little Mozz
1/2 Granny Smith apple (sliced thin)
4 slices crispy bacon (Recommend Trader Joe’s applewood smoked)
4 slices cheddar cheese, broken up into small pieces
2 slices mozzarella cheese, broken up into small pieces
2 slices sourdough bread
Preheat a skillet on medium with a pad of butter.
Butter both sides of the bread slices.
Assemble the sandwich starting with half the cheddar and mozzarella, then the apple, a few pieces of cheddar to hold it together, the cooked bacon, then the rest of the cheese.
Put the assembled sandwich on the warm skillet and cook about 5 minutes per side or until golden brown.
Cut in half and serve hot with a big bowl of Pizza Soup.
Don’t forget to dunk your sandwich into the soup—that’s the best part!