Recipe Rescue: Cold Weather Cure
Gourmet grilled cheese and tomato soup. Hold the phone, I haven’t typically liked this combo in the past either, but when you “Bobby Flay” this classic, it’s warm inside.
… oh my, I just went into a mini cheese coma… this is gonna be a hit even with little Tommy.
What You’ll Need:
1 good french bread loaf, not one of the big fluffy ones that
are like a baked cotton ball-I love the one at Sprouts for
about 1.39 and Walmart has some great selections
6 ounces each of Gruyere and white American cheese
1 or two garlic cloves
butter + a tsp of mayonnaise
Putting It All Together:
Let’s start with the soup… heat a medium sauce pan, add some olive oil-just a bit
the shallots and minced garlic. saute for about three minutes then add the diced
tomatoes, Italian seasoning and chicken broth, let simmer for 15 minutes and break
down any tomato pieces, you can do this with a hand potato masher or a hand emulsion
blender, simmer for another 5 minutes then add the cream, cover and reduce heat to low
*Just before serving the soup sprinkle some coarse sea salt and parsley on top
For the cheese sandwich… cut the bread in half inch slices,heat a skillet, mix 3 Tbs
of butter with the mayonnaise and coat the insides of each slice, place buttered side
down in pan for 30 seconds and rub with cut garlic clove, do this for all slices
layer each with both cheeses (divide cheese into four or six portions-add more cheese if
desired) before putting the pieces together lightly coat the inside piece without the cheese
with the Dijon mustard. Coat the outsides with the butter mayo mixture and grill as usual.
Let them sit for 2 minutes before serving.