Waffle Iron Grilled Cheese: Soup’s Best Friend
Growing up, my grandma had a secret: she made grilled cheese in a waffle iron. At first, I thought it was just her quirky way of saving time, but the first bite changed everything. The crispy, golden pockets held onto every drop of tomato soup like little edible spoons. It was pure comfort, especially on rainy afternoons when the world felt a bit too much.
Now, years later and thousands of miles from home, I find myself craving that same warmth. So I dust off my old waffle iron, layer cheese between slices of bread, and press. The sizzle, the smell, the anticipation—it all comes rushing back. Each bite is a hug from the past, and those deep, crunchy holes? They’re not just for soup. They’re for memories, laughter, and feeling at home, no matter where you are in the world.
Try it once, and you’ll never look at grilled cheese the same way again.
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