{Instagram pic from @eatdrinkpretty}

This isn’t the best photo but it is the BEST grilled cheese. Grown-up grilled cheese. Fancy grilled cheese. I could eat 100 of these in one sitting grilled cheese.

I made this meal for lunch a couple weekends ago for a couple girlfriends. There is nothing like homemade soup with a grilled cheese for a comforting, fall meal. This chunky tomato soup is so easy and tastes amazing. It’s a homemade tomato soup using Italian canned tomatoes (you must use Italian tomatoes for this recipe, it’s key to a great tasting soup). It’s an impressive soup and makes great leftovers, too. And it is best when served alongside this grilled cheese.

White cheddar, proscuitto, arugula and tomato grilled cheese (recipe inspired via Martha Stewart)

Ingredients

4 slices whole wheat bread (or any bread of your choice)
4 slices sharp white cheddar
1 cup arugula
1-2 tablespoons coconut oil (or butter, softened)
1 ripe tomato, sliced
4 thin slices proscuitto

Preparation

“Butter” the bread using the coconut oil. Lay 2 pieces of bread down and top each slice with 2 pieces of cheese, 2 slices of proscuito, arugula and tomato.

Heat a pan over medium heat. Place the sandwich on the pan and cook until the bread begins to brown and the cheese begins to melt. Flip and cook until the bread begins to brown and is crispy.

Cut in half and enjoy.

Definitely give coconut oil a try on your grilled cheese as a substitute for butter. It gives the bread a super crispy exterior and is really delicious. Don’t worry, it doesn’t taste sweet or like coconut at all.