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Heirloom toasted cheese sandwich and chunky tomato bacon soup

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the toasted cheese sandwich

113g unsalted butter, softened
1 tbsp grated Parmigiano Reggiano cheese
1 tbsp Dijon mustard, plus 4 tbsps
8 slices Shepherd's bread
230g white Cheddar cheese, grated
1 heirloom tomato, sliced into 3 (1/4cm) slices
8 strips thickly sliced apple wood smoked bacon, fried

For the tomato soup

1 (800g) tin crushed tomatoes
2 tbsps extra-virgin basil olive oil
Toasted cheese sandwich:
1) In a small mixing bowl, combine butter, Parmigiano Reggiano and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on two slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on one slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat.

2) Cook sandwich until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet.

Serve sandwiches immediately with tomato soup.

Soup:
1) Puree the crushed tomatoes and set aside.

2) In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil and bacon and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken stock and salt and sugar, to taste. Bring to a simmer.

Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with cheese sandwiches.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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