A classic D-hall favorite that attracts tons of JMU students each week is “cheesy Thursday.” This weekly menu option attracts long lines of students eager to get one grilled cheese and a small bowl of soup. You may be thinking that this is a very simple recipe… you’re right, it is. To make this recipe more interesting I have a couple of different ideas to improve the meal. Adding croutons to the soup is the first option. This idea came from Panera which serves its tomato soup with a handful of croutons. The second option is to put multiple types of cheese as well as slices of tomato on your grilled cheese.
Another great reason to make this meal off campus or at home is because you will save a meal plan punch or around $9.50. Every JMU student will admit that they wait in the grilled cheese line and beg the chef to give them two at a time. This begging almost always fails to convince him or her and they end up in the back of the line to wait again for a second grilled cheese. At home you can cook as much as you want while also saving money. Cheesy
Thursday can now be on any day of the week!
- can of tomato soup
- milk & water
- two slices of bread
Empty the can of tomato soup into a pot. Then fill the empty soup can half and half with milk and water. If you prefer your tomato soup extra creamy fill the entire can with milk, no water. Stir occasionally on medium heat for about 7 minutes. At the same time, butter both sides of each piece of bread and allow the bread and butter to heat up on a skillet (medium). Once the first two sides of bread are headed put the cheese in the center of the heated sides and then allow the cool sides to cook until golden brown. This will take a minute or so on each side. Once the soup is heated up add a touch of pepper and some croutons!