Weekends are a good time for a classic grilled cheese sandwich and bowl of tomato soup. We went with a pea and potato paratha seasoned with garam masala, cummin, cardamon, and extra red-pepper. Both sides of the bread were brushed with extra virgin Trader Joes Olive Oil to create a nice crispy outside. The bread was paired with a low fat "Monster" cheese as Solly likes to call it. Pictured is my version without the cheese melted on top - either way is good although Sol prefers the melted approach. (There is a place in Culver City I believe named Melted or Melts which only serves grilled cheese - I am assuming this is not on the menu). The sandwiches were served with a crisp La Crema Chardonnay. The tasting notes from Melissa Stackhouse from the winery are pretty on the nose for this one: "shows exotic floral and tropical fruit on the nose, punctuated by appealing butterscotch, lemon peel, and spice notes. The palate expands into bright peach, grilled pineapple and honeysuckle with subtle toast and caramel adding richness and beautiful texture on the finish." Really a nice simple Summer lunch. Cheers :)
