Agreed, Janie. Grilled cheese and cream of tomato (we always had Campbells) soup was a classic comfort food lunch when I was a child.

I make bread with 4 cups of flour - 3 bread flour and 1 cup whole wheat. I toast a slice lightly then cover it with fairly thick slices of a good blond sharp cheddar (Cougar Gold is a fabulous variety from the Ag folks at Washington State University). This open face sandwich goes under the broiler till it is bubbly.

SRS