Is there ever any doubt that the perfect sandwich to pair with tomato soup is grilled cheese? Surely there is not! Which is why when I made the Creamy Tomato Basil Bisque this sandwich was a necessity. The only dilemma I ran in to, was deciding on which cheese to use. There are so many delicious options and combinations! Smoked Gouda is a frequent pick, but this time I went with a three-cheese party including Asiago, Sharp White Cheddar, and Fontina. Enjoy!

Ingredients (per sandwich):

2 slices of whole wheat bread

1 tsp Dijon mustard

3/4 cup grated cheese (I change this every time – today is Asiago, Sharp White Cheddar, and Fontina)

Olive oil

Directions:

1. Heat a pan over medium heat.
2. Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and  top with second piece of bread.
3. Lightly coat the first side of the bread to be cooked with olive oil using a pastry brush.
4. Place the sandwich, top-side down in the pan. Cook for 3-5 minutes, or until browned. before flipping, brush the other side of the sandwich with olive oil. Carefully flip over, and cook for another 3-5 minutes.
5. Let cool for a couple minutes, then dig in!

Source: Adapted from Alton Brown