Chances are you’re home today, watching more snow fall outside your window. If anything calls for comfort food, it’s this weather. So if you’re short on supplies or patience, how about good old grilled cheese and tomato soup for lunch or dinner. Nothing could be easier.

While the soup is heating (yes, we’re recommending canned soup), butter two slices of bread for each sandwich. Melt another pat of butter over low heat in a skillet.

When the butter is melted, place the bread, buttered-side down, into the skillet. Top with slices of American cheese or whatever you have on hand. You can even shred a mix of cheeses, then sprinkle about ½ cup on one slice per sandwich. Top with the second slice of bread, buttered-side up. Cover, and let cook slowly but keep an eye on it. You want your bread golden brown and the cheese melted. Flip and finish cooking.

If you want to enhance this all-time favorite, add slices of tomato, bacon, or sliced green apple, which is exceptional with white cheddar.

While the wind howls outside, you’ll be warm and toasty inside.