Image by Brian Lagerstrom via Youtube

A grilled cheese sandwich and tomato soup is the best combination for a snack. The saltiness and creaminess of the different kinds of cheese complement well with the tanginess and rich flavors of the tomatoes. Learn how to make it at home with this recipe by Brian Lagerstrom.

Ingredients:

For the tomato soup:

2 cans (28 oz each) of whole peeled tomato
1 medium red onion (chopped)
8 cloves of garlic (sliced)
4 tablespoons of olive oil (more for garnish)
2 and 1/2 teaspoons of salt
3 and 2/3 teaspoons of sugar
3 cups of chicken stock
3 tablespoons of tomato paste
1 chipotle chili in adobo (optional)
grated parmesan
chives (minced)
pepper

For the grilled cheese:

1 stick of butter
1 heaping tablespoon of mayonnaise
1 tablespoon of Dijon mustard
white bread
cheeses: American, gruyere, provolone

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Instructions:

Tomato soup

Step 1:

Preheat the oven to 450F.

Step 2:

In a large baking dish, add canned tomatoes, onion, garlic, olive oil, salt, sugar, chicken stock, tomato paste, and chili in adobo. Mix until well combined.

Step 3:

Place in the oven and roast for 1 hour. Make sure to stir it halfway through.

Step 4:

After 60 to 75 minutes, remove it from the oven. Blend half of the soup on high until smooth. Transfer to a fine mesh strainer over a sauce pot and force soup through. Repeat with the other half of the unblended soup. Add additional chicken stock, if needed.

Step 5:

Season to taste with salt. Warm the soup over low heat while making the grilled cheese. Before serving, garnish it with chives, olive oil, parm, and black pepper.

Grilled cheese:

Step 1:

In a food processor, blend the butter, mayo, and Dijon mustard until smooth. Set aside.

Step 2:

Preheat a nonstick pan over medium-low heat.

Step 3:

Spread the butter mayo mixture on one side of the two slices of bread. Flip and layer the cheeses – American, gruyere, provolone, and another American. Top it with the other slice of bread, butter side up.

Step 4:

Place the sandwich in the skillet, butter side down, and press with the spatula for 30 seconds. Cook for 90 seconds more or until browned. Flip and toast for 2 minutes more until the cheese is melted.