By Clarissa Williams
 As told by Drucilla Ray
 September 8, 2026

If you read Drucilla’s column last week, you already know she spent a little time in the hospital, and this week she is taking some time for a “bed and breakfast” getaway, as she calls it. So, while I fill in for her, I’ll try to inject a little of her wit and wisdom.

When Drucilla called, she was more worried about getting her column done than anything else.

“Don’t worry about the column,” I told her. “I’ll cover for you this week.”

Of course, if you know Drucilla, you know a conversation with her will eventually include food, humor or both.

Last week, while she was in the hospital, she decided grilled cheese and tomato soup sounded like a pretty safe order.

Then she told me they made the grilled cheese with Swiss cheese.

Now, there is nothing wrong with Swiss cheese. I like Swiss cheese, but on a Reuben. When you are looking forward to a warm, gooey grilled cheese sandwich beside a bowl of tomato soup, Swiss may not be what first comes to mind.

As we talked about it, I knew exactly what we should do for this week’s column.

I told Drucilla, “Just don’t order the grilled cheese.”

So, here we are.

There are probably as many opinions about the perfect grilled cheese sandwich as there are people making them. Plain white bread and American or cheddar cheese can make a perfectly wonderful sandwich. Sometimes simple really is best.

But sometimes you want to dress it up a little.

One of my favorite breads for grilled cheese is the miche bread from Panera Bread. If I am picking up bread at the grocery store, brioche is another great choice. It is soft, a little sweet and makes a beautiful golden sandwich.

Herbert has his own favorite. He loves the Rosemary Sourdough from Meg’s Bread, but this week I used tomato basil bread because that is what I had on hand. Since he does not eat dairy, I made his grilled cheese with dairy-free cheese and avocado mayo.

For this week’s column, I made both versions, Herbert’s dairy-free sandwich on tomato basil bread and my American-and-Gruyère version.

No one had to settle for Swiss.

I usually use mayonnaise on the outside of the bread instead of only butter. I especially like mayonnaise on one slice and butter on the other. The butter gives you that wonderful buttery flavor, while the mayonnaise adds another depth of flavor and helps create a beautiful, crisp, golden crust.

Then comes the important part. The cheese.

American and cheddar are always good, and Havarti melts beautifully. Brie can make a delicious sandwich, too.

In fact, this morning I made myself a Brie, ham, and peach melt. Herbert had a dairy-free Brie and egg white melt with peaches on the side. With just the two of us at home right now, it was an easy breakfast that felt a little more special than the usual.

I also love Gruyère when I want a more decadent grilled cheese. Bethany and I started making grilled cheese with Gruyère after watching The Devil Wears Prada together years ago.

Ingredients

2 slices of your favorite bread
 Mayonnaise or avocado mayo, for spreading
 Butter, softened
 American, cheddar, Havarti, Brie, Gruyère or your favorite cheese
 Dairy-free cheese, if preferred

This week I used American and Gruyère for my sandwich. For Herbert’s dairy-free version, I used tomato basil bread, dairy-free cheese and avocado mayo.

Directions

Spread a thin layer of mayonnaise on the outside of one slice of bread and a thin layer of butter on the outside of the other. If you are making the dairy-free version, avocado mayo works beautifully.

Place the cheese between the slices with the mayonnaise and butter sides facing out.

Cook in a skillet over medium-low heat until the first side is golden brown. Flip the sandwich and continue cooking until the other side is golden and the cheese is melted and gooey.

The key is patience. If the skillet is too hot, the bread can burn before the cheese melts.

Nobody wants burnt bread and cold cheese.

Now, if you are going to make a grilled cheese this good, you need tomato soup.

They just belong together.

Ingredients

2 tablespoons butter or olive oil
 1 small onion, chopped
 2 carrots, chopped
 2 cloves garlic, minced
 1 can (28 ounces) whole or crushed tomatoes
 2 cups chicken or vegetable broth
 Salt or your preferred salt substitute, to taste
 Pepper to taste
 Fresh basil, if desired
 Sour cream, if desired

A note from my kitchen: Since Herbert’s heart attack nearly 12 years ago, I have used NoSalt in place of regular salt in our cooking. It is a potassium-based salt substitute, and anywhere a recipe calls for salt, that is usually my go-to at home. That is simply what works in our kitchen, so use the seasoning that is right for you and your family.

Directions

Heat the butter or olive oil in a pot. Add the onion and carrots and cook until they begin to soften.

Add the garlic and cook for another minute.

Add the tomatoes and broth. Let everything simmer for about 20 to 30 minutes, or until the vegetables are tender.

Then blend until smooth.

This is where I need to give you a little public service announcement based entirely on personal experience.

Do not put piping hot tomatoes and cooked carrots into a regular blender, put the lid on and assume everything is going to be fine.

Especially if that lid is not quite as secure as you think it is.

Who knew tomatoes could travel so far in a kitchen?

Cameron was a freshman in high school when I learned that lesson. All these years later, I can still remember him standing there looking at me, then looking around the kitchen, with a shocked expression and said, “What did you do?”

There was a lot of cleanup in my future.

So, let the soup cool some before transferring it to a regular blender, work carefully and make sure the lid is secure.

Once blended, return the soup to the pot and season with pepper and salt or your preferred salt substitute to taste.

I love adding fresh basil to tomato soup. Sometimes I add a dollop of sour cream to my bowl, too. Since Herbert does not eat dairy, I add the sour cream after serving so he can enjoy one of his favorite soups right along with me.

And here is another little tip. Make a double batch.

Tomato soup is one of those things that may taste even better the next day. Just double the ingredients and store the leftovers covered in the refrigerator.

On day two, I like to turn leftover miche bread into garlic croutons and add a little fresh cilantro or basil on top of the soup.

Ingredients

Leftover miche bread or other hearty bread
 Olive oil or melted butter
 Garlic powder or minced garlic, to taste
 Salt or your preferred salt substitute, to taste
 Pepper to taste

Directions

Cut the bread into large, chunky squares.

Lightly coat the bread with olive oil or melted butter. Sprinkle with garlic, salt or your preferred salt substitute, and pepper. Toss until the pieces are evenly coated.

Spread the bread pieces on a baking sheet and bake at 375 degrees until golden and crisp, turning once as needed.

Let them cool slightly, then toss a few on top of your tomato soup. Add some fresh cilantro or basil, if you like.

Then comes the best part.

Take that warm grilled cheese with its golden crust and melted, gooey cheese, dip a corner right into the tomato soup and enjoy.

Now that is comfort food.

Everyone has those go-to people in the community who just seem to know how to cook and, maybe more importantly, know how to communicate in a way that makes you feel like you are sitting around the kitchen table with them.

Drucilla is one of those people.

For the past several months, she has shared recipes, memories, family, faith, plenty of laughter and more than a few life lessons with Highlands Insider readers through Drucilla’s Little Helpers.

This week, I’m just keeping her seat warm.

If you have a recipe to share with Drucilla and our readers, you may call her at 931-510-1349 or email her at raydrucilla@gmail.com.

Sometimes comfort really does come in the simplest things. A warm bowl of soup. A good sandwich. Someone who makes you laugh. Someone who cares enough to help when you need it.

And Drucilla, enjoy your “bed and breakfast” getaway.

Just don’t order the grilled cheese.