1/3 cup grated cheddar (or any other grated cheese)
2 tablespoons mayonnaise
Assemble a “cheese sandwich” with a quarter cup of grated cheese inside two slices of whole wheat bread, then spread the outside of each side liberally with mayonnaise.
Cook in a frying pan over medium-high heat, turning once, until well-browned and crispy.
This dish pairs perfectly with tomato soup, and can be served in more ways than one. To make grilled cheese croutons, just cut the finished grilled cheese into half-inch croutons and serve in soup.
To serve au gratin, simply create a deconstructed grilled cheese by toasting a single slice of bread and cutting a circle from it that is just a bit smaller than the serving bowl. Fill the bowl with soup, then float the toast over the soup. Sprinkle generously with grated cheese, then place under a broiler until cheese is fully melted and bubbling.
To create cheese balls, roll out a Loonie-sized ball of store-bought pizza dough and place a half-inch cube of cheese in the centre. Fold the dough over the cheese and pinch the dough to seal it. Baste with butter or oil and bake on a sheet pan in a preheated 425°F oven for about 10 minutes, or until browned and crispy. Serve three per bowl.
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