Grilled cheese and tomato soup for grown-ups

Grilled Cheese

Sometimes you’re just in the mood for a grilled cheese sandwich and soup. I like to think this is a more evolved version than what I ate as a kid. I made this over a weekend with my mom, and we both enjoyed it. Then I used the leftover ingredients to make dinner for my friends! Which is perfect, because this makes enough sandwich for two. But go ahead, don’t hold back!

For the tomato soup:

  • 6 Tablespoons Melted Butter
  • 1 whole Medium Onion, Diced
  • 1 bottle (46 Oz.) Tomato Juice
  • 2 cans (14 Oz. Cans) Diced Tomatoes
  • 1 Tablespoon (up To 3 Tablespoons) Chicken Base
  • 3 Tablespoons (up To 6 Tablespoons) Sugar
  • 1 pinch Salt
  • Black Pepper To Taste
  • 1 cup Cooking Sherry
  • 1-1/2 cup Heavy Cream
  • Chopped Fresh Parsley
  • Chopped Fresh Basil

Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn heat to low so the soup can simmer. Add in sherry and cream and stir. Add in parsley and basil to taste.

Then prepare the grilled cheese sandwiches!

For the grilled cheese:

  • 1 Tablespoon Dijon Mustard, to taste
  • 1 Tablespoon Mayonnaise, to taste
  • 1 whole Tomato
  • 1 whole Red Onion, Small
  • 2 slices Mild Cheddar
  • 2 slices Provolone
  • 2 slices Rye Bread
  • Butter

First make the special sauce. Measure 1 tablespoon of Dijon mustard and 1 tablespoon of mayonnaise and mix the together in a small bowl. Mix it together well and then spread a very thin layer onto the inside of both pieces of bread.

Now slice a nice ripe tomato. Thinly slice a red onion. Place two slices of tomato on one piece of bread and two slices of mild cheddar on the other slice. On top of the tomatoes place several slices of red onion followed by two sliced of provolone.

Now very carefully put the two halves together.

Now spread a ridiculous amount of butter on top of the bread and make sure you cover completely. Flip the sandwich over and repeat the process on the other side.

Meanwhile, heat a skillet (non-stick is preferable here) over LOW heat. Place the sandwich in the skillet and cook it for at least 5 minutes. Flip and continue cooking for another couple of minutes, until golden brown. Remove to a cutting board and slice this beautiful little piece of heaven in half and eat.


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