Grilled Cheese Sandwiches

These sandwiches should really be called baked cheese sandwiches, as I make them in the oven. They are a classic accompaniment to Tomato Soup (see recipe) for a great lunch. I like to use regular white sandwich bread and sharp cheddar cheese slices that are about the same size as the bread. I add a bit of hot red salsa to give a tang to the sandwiches, but it can be omitted, if you prefer.

Makes 2 sandwiches

• 1 tablespoon grapeseed or canola oil
• 4 slices sharp cheddar cheese (about 3½ inches square)
• 4 slices white sandwich bread (3½ to 4 inches square)
• 2 tablespoons hot red salsa (optional)

Heat the oven to 400 degrees.

Line a baking sheet with aluminum foil. Pour the oil on top and spread it over the foil with your fingers.

Place 2 slices of the cheese on one slice of bread. Spread 1 tablespoon of the hot salsa on top, if desired, and cover with another slice of bread. Repeat with the remaining bread, cheese, and salsa to make a second sandwich.

Press one side of each sandwich into the oil on the baking sheet, then turn over so both sides of the sandwiches are coated with oil. Bake for 13 to 15 minutes, until the sandwiches are nicely browned. Let cool for a few minutes before cutting in half and serving.