This post is sponsored by Cully & Sully
Back once again for some fried stuff with cheese. What can I say? The cold and the drizzle just do something to me. I need carbs and I need them buttered and fried on both sides. It’s November. It’s the law. When Cully & Sully challenged me to come up with a quick, easy recipe to perfectly complement one of their soups, what else was there but grilled cheese?
Cully & Sully are the most popular soup brand in Ireland. Having tried a few from their range of fresh boxed soups, I have to admit that I can see why. I’m not one to buy soup all that often. I’ll make it myself or swerve it altogether. This is because soup from the fresh aisle is, to me, always depressing. Thin, watery, lacking in flavour – you know the drill.
However, I think Cully & Sully have cracked it. Before posting I tried 6 soups from their range to make sure they all checked out and were fully recommendable and – to my surprise – I thoroughly enjoyed each one. I don’t know what their secret is exactly, but I suspect it’s the use of decent, high quality ingredients plus generous helpings of butter or cream. My favourite of the lot is the chicken soup, so rich in flavour and velvety in texture it could soften even the dreariest of November lunchtimes.
The only place you can definitely find Cully & Sully in the UK is Tesco, where you can grab a 400g pot (like the one pictured above) for about £1.50. One of those tubs does you nicely for lunch with a bread roll or something for some extra heft if you want or need it.
If you want to take things a little further than a bread roll and really make an event of your soup slurping, may I recommend a grilled cheese? There are so many options here. On this blog alone you can find all sorts.
The important thing to factor in when thinking about grilled cheese as a soup accompaniment is that you will likely want to dip it. Therefore, keeping it as flat and stuck together as possible is recommended. This means a super (or should I say souper – no, no I shouldn’t, sorry) simple filling like, as we’re looking at today, pesto and cheddar.
Just a slick of pesto spread onto one side of the bread and a modest portion of grated cheddar mean that this sandwich is absolutely dunkable in your bowl of soup. Dunk it for just long enough to coat in hot soupy goodness, but not so long that you lose the beautiful crunch that makes a grilled cheese sandwich so satisfying. It’s an art, much like the dunking of a biscuit.
Makes 1 sandwich
2 slices good bread (I use Real Patisserie chewy brown)
small handful grated cheese
heaped tbsp pesto
- Butter one side of each slice of bread. Get a non stick frying pan under a low-medium heat.
- Plonk one slice of bread, butter side down into the pan. Smear your pesto across it then gently sprinkle the cheese on top, being careful-ish not to get any in the pan. It’s not the end of the world if you do, just makes clearing up a bit harder.
- Keep an eye on the underside of the bread, once it’s golden brown put the second slice of bread on top of your sandwich butter side up, then flip so the top is now butter side down in the pan.
- Press down with a spatula and wait until the underside is golden brown.
- Serve with a lovely big bowl of Cully & Sully tomato soup.