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Marissa's Grilled Cheese & Tomato Soup

Updated: Dec 17, 2020

"It’s not the sexiest of recipes, but grilled cheese and tomato soup has gotten me through this year. It’s something I could make at the house as we were getting packed up in the spring, at our temporary house on base this summer before we moved overseas, in my temporary lodging here while I was quarantined for 14 days, and in our new place as we were getting settled in. It’s easy, fast, and most of all, really comforting. I was also doing a variation off a Disney recipe, so it reminded me of a girl’s trip to Disney World last fall every time I made it."

This is the original recipe, but I skip the cream cheese spread part, put the garlic spread on the inside, and typically swap the provolone for Swiss since that’s what I usually have around.

So essentially:

  • Spread a thin layer of mayo on the inside of the bread and add liberal amounts of garlic (I’ll usually do minced garlic and garlic powder, but I’m also one of those people who’ll double the amount of garlic in a recipe just because I like it).

  • Layer cheddar and Swiss on the inside.

  • Spread thin layer of mayo on the outside and cook in pan until the cheese is melted, and the bread is golden brown and crispy (This is a game changer; I’d typically done butter for my grilled cheeses, and the mayo crisps up the bread really well!).

  • Warm up tomato soup to serve on the side, and enjoy!



Cream Cheese Spread

  • 1/2 cup cream cheese

  • 1/2 cup shredded Double Gloucester or cheddar

  • 2 tablespoons heavy cream

  • 1/4 teaspoon coarse salt

Garlic Spread

  • 1 cup mayonnaise

  • 1 1/2 teaspoons minced garlic

  • 1/2 teaspoon coarse salt

Grilled Three-Cheese Sandwich

  • 8 slices of artisan bread

  • 8 cheddar cheese slices

  • 8 provolone slices


For Cream Cheese Spread:

Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside.

For Garlic Spread:

Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside.

For Grilled Three-Cheese Sandwich:

  1. Lay out artisan bread slices on parchment paper or large cutting board.

  2. Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices.

  3. Equally spoon cream cheese spread on slices with provolone. Gently smooth cream cheese spread over each slice.

  4. Press cheddar side and provolone side together.

  5. Heat a large skillet over medium heat for 5 minutes, until hot.

  6. Brush both sides of the sandwiches with garlic spread.

  7. Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown.

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