Heirloom Grilled Cheese Sandwich And Chunky Tomato Bacon Soup
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Shallot (finely diced)2 tbsps
Thyme Leaves (finely chopped)2 tbsps
Basil Leaves (finely chopped)90 g
Tomato Paste1 cup
Heavy Cream1 cup
Chicken Broth1
SaltDirections:
1
To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard
2
Spread a liberal amount of butter mixture on 2 slices of bread
3
Flip over slices and spread some Dijon mustard on other sides
4
Place Cheddar cheese on the Dijon side of both slices
5
Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice
6
Combine both sides together and place in a medium skillet over medium heat
7
Cook until golden brown and crusty
8
Flip sandwich and place a weighted cast iron pan on top
9
Cook until golden brown and cheese has melted
10
Remove from skillet and serve immediately with tomato soup
11
To make the soup: Puree the crushed tomatoes and set aside
12
In a heavy stainless steel pot, heat basil olive oil
13
Add shallots and cook until soft
14
Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon
15
Add tomato puree, cream, chicken broth, and salt and sugar, to taste
16
Bring to a simmer
17
Pour soup into bowls and garnish with chiffonnade basil
18
Serve immediately with grilled cheese sandwich