Grilled Cheese Sandwiches with Minestrone Soup


  • 4 Slices of Bread
  • 4 oz. Fontina Cheese, sliced
  • 2 oz. Asiago Cheese, grated
  • 2 Tbsp. Butter
  • 1-2 Tbsp. Fresh Grated Parmesan Cheese


  1. Layer the fontina and asiago between two sandwiches. Butter the outsides and sprinkle with fresh grated parmesan cheese.
  2. Place the sandwiches onto a griddle or in a skillet over medium heat. Cook until the outsides are golden brown and the cheese is melted.
  3. Serve with warm bowls of Boulder Organic Minestrone Soup.
This entry was posted in Blog. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *