On a cold day serve this cheesy classic with a bowl of hot tomato soup, bundle up and enjoy comfort food at its finest!

Today was Day #2 of our “spring” break. Quotes surround the word “spring” because if you were to look out my window right now you would think it was January 1st. The pile of ice in our yard is almost as tall as I am. I’m not kidding. Just as the rest of my fellow Minnesotans are doing, I am continuing to remain patient. Spring will come! Spring will come!

We brought our boys to the theater to see The Croods this afternoon. It is such a cute movie! It was Sammy’s first time in a movie theater, and aside from doing a little bit of jabbering he did great. It was a fun family outing. I love my boys.

I thought I would share one of the grilled cheese sandwich recipes that got axed from my cookbook simply because I thought 25 was a nice round number and I had made a few too many. It is simple and classic and totally scrumptious. I hope you enjoy it! And I hope your spring is more springy than ours here in the arctic Midwest.

This recipe makes 2 sandwiches.

Place 4 slices of sourdough or white bread on a flat work surface. Spread 1 tablespoon of salted butter (at room temp) evenly over one side of each slice of bread.

Warm a skillet over medium heat for 3 to 5 minutes. Layer each sandwich as follows:

Slice of bread, butter side down

1/2 cup shredded cheddar-jack cheese (or 2 slices)

2 tomato slices, patted dry

1/2 cup shredded provolone cheese (or 2 slices)

Slice of bread, butter side up

Place the sandwiches onto the hot skillet. Cook on each side for approximately 3 to 4 minutes, or until the bottom layer of cheese begins to melt around the edges. Cut in half and serve!

Thank you for reading! Have a wonderful week!