Speaking of sandwiches, one of my favorite comfort lunches a classic grilled cheese sandwich with a good tomato soup that's not too creamy, not too runny, and not too spicy. With some tweaks and the addition of a simple salad, I turned it into Tuesday night's dinner. First, I used the adapted tomato soup recipe from Lottie and Doof, cutting back on the cream and adding a teaspoon of smoked paprika along with a generous pinch of cayenne pepper. During roasting, I also threw in a bunch of on-the-vine cherry tomatoes that were way overripe--better to use it in a soup than to toss it in the garbage can tomorrow. A generous bowl of the soup served with a dollop of sour cream and snipped chives.
As for the grilled cheese, a couple of slices of cheese bread (from Mediterranean Bakery) rubbed with a clove of garlic over both sides after toasting, are topped off with slices of emmental and grated romano (although gruyere would've been better). Pop them into a toaster oven until the cheese bubbles over and starts crusting. Of course, the bread gets dunked into the soup--is there any other way to eat it?
With a side of a plain arugula salad dressed with a basic vinaigrette (olive oil, balsamic vinegar, salt, pepper and in this case, some honey too) and it was a very satisfying weeknight meal.