GRILLED TOMATO SOUP WITH GRILLED CHEESE TOASTS
This charred tomato soup is the perfect way to say farewell to summer's last tomatoes while welcoming fall and the new school year. We love Havarti cheese for the toasts, because it melts so nicely, but you can try pepper Jack, Muenster or even American.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for cooking over medium-high heat. Lightly oil the grill grates.
- Drizzle the cut-sides of the tomato halves with olive oil and sprinkle with salt and pepper. Place them on the grill cut-side down until they have very dark grill marks, about 8 minutes. Gently flip and grill on the skin-side to char, about 2 minutes. Lightly drizzle some olive oil on a sheet of aluminum foil. Arrange the onion rounds in one layer on the foil. Drizzle with a little more olive oil and sprinkle with salt and pepper. Place the foil sheet on the grill grates. Grill until the onions develop dark char on both sides, about 5 minutes per side. Turn the grill down to medium for the grilled cheese toast.
- Heat the 1 tablespoon butter in a large pot or Dutch oven over medium heat. Add the grilled onions and cook until soft and translucent, about 3 minutes. Add the garlic and thyme; stir for about 1 minute. Add the tomatoes and all their juices and mash down the tomatoes with a wooden spoon to break them up a bit. Add 2 cups water, 2 teaspoons salt and some more black pepper. Bring the soup to a boil, then turn down to a simmer and cook, about 15 minutes. Take the soup off the heat, and stir in the basil leaves. Very carefully puree the soup in a blender or with a handheld stick blender. When ready to serve, bring the soup back to a simmer, and add the heavy cream. Taste for seasoning. Add more salt, if necessary. If the tomatoes are too acidic, add a little sugar to taste.
- Meanwhile, make the grilled cheese toast: brush the melted butter on both sides of each bread slice. Place the slices on the grill; cook until nicely toasted on the underside, 3 to 5 minutes. Flip the bread and top each with 2 slices of cheese. Cover and cook to melt the cheese and toast the other side, 2 to 3 minutes. Grind a little pepper on each cheese toast. Serve immediately with the soup.
GRILLED TOMATO AND CHEESE
Butter does more for a grilled cheese than just browning the bread. Using cultured butter, one made with fermented cream, can add depth and a touch of sweet and tangy richness, thereby elevating the sandwich to new heights.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
- Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
- Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
GRILLED TOMATO AND CHEESE SANDWICHES
Based on a recipe from Pam Spaude's & Jan Owan-McMenamin, R.D.'s cookbook, One Year of Healthy, Hearty & Simple One-Dish Meals. They recommend serving this with cottage cheese (1/4 cup per person), a fresh fruit, or a glass of milk to complete the meal. My DH and I like these for lunch accompanied with fruit. Per serving: 221 calories, 15.9 mg cholesterol, 493 mg sodium, 2.8 gm saturated fat, 7 gm fat.
Provided by mersaydees
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Take two bread slices and place cheese and tomato slices on top.
- Cover with remaining 2 slices of bread.
- Prepare skillet by spraying with nonstick cooking spray and toast both sides of sandwiches until golden brown.
Nutrition Facts : Calories 196.4, Fat 5.5, SaturatedFat 2.6, Cholesterol 9.1, Sodium 404.6, Carbohydrate 26.7, Fiber 4.5, Sugar 4.7, Protein 10.6
"PJ SPECIAL" GRILLED CHEESE
Not for the faint of heart, this sandwich has flavor to spare. My dad won't even eat regular grilled cheese any more.
Provided by PJBeach
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 14m
Yield 1
Number Of Ingredients 8
Steps:
- Mix Cheddar cheese, horseradish mustard, garlic, salt, pepper, and cayenne pepper together in a bowl.
- Spread 1 teaspoon butter on one side of a slice of bread. Flip; spread Cheddar cheese mixture evenly over unbuttered side. Top with the other slice of bread. Spread 1 teaspoon butter on top.
- Preheat a griddle over medium-high heat. Place sandwich on the griddle and press down with a spatula to flatten slightly. Cook until browned, 2 to 3 minutes. Flip and continue cooking until second side is browned, 2 to 3 minutes more.
Nutrition Facts : Calories 699.8 calories, Carbohydrate 31.7 g, Cholesterol 143.1 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.4 g, SaturatedFat 26.1 g, Sodium 1808 mg, Sugar 4.2 g
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
PARMESAN CRUSTED GRILLED CHEESE
Meet a sandwich you are sure to love: the Parmesan Crusted Grilled Cheese. Our Parmesan Crusted Grilled Cheese is an extra dose of cheesy deliciousness.
Provided by My Food and Family
Categories Hot Sandwiches
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Fill bread slices with Singles.
- Spread outside of sandwich with butter. Sprinkle 1 tsp. Parmesan over each side of sandwich; press gently into sandwich to secure.
- Cook in skillet on medium heat 3 min. on each side or until Singles are melted and sandwich is golden brown on both sides.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 830 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 5 g, Protein 13 g
EXTRA-SPECIAL GRILLED CHEESE TOASTS WITH TOMATO
Steps:
- Spread one side of each bread slice with the butter. Flip the slices and spread the other side with the spreadable cheese. Divide the cheddar cheese among 4 slices of the bread and sprinkle with garlic powder. Top with the tomato and cover each sandwich buttered side out with 1 of the remaining slices of bread.
- Heat a large skillet over medium heat. Cook the sandwiches, turning once and pressing down with a spatula to help melt the cheese, until golden brown, 2 to 3 minutes per side. Serve warm.
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- Slice the tomatoes and lay them on the bread. Season to taste (I like lots of freshly ground pepper on this).
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- Cut loaf of bread in half. Spread butter/herb mixture over bread. You may have some butter/herb mixture left over – save for another use.
- Toast bread under broiler until butter/herb mixture melts and bread is lightly toasted. Remove from oven.
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- Put the ingredients in a blender and blend until it’s the consistency of cream. You shouldn’t be able to see pieces of the nuts.
- Pour the cream into a medium sauce pan and heat on medium for 4 to 5 minutes, stirring constantly. The mixture should be thick and stretchy, like melted cheese. Remove from heat and cool for ten minutes.
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- Blend together cream cheese, minced onion, and chives. Add more onions & chives if needed, to taste. Refrigerate until needed. Makes 1 cup spread so you may have some leftover, depending on how many slices of toast you make.
- Heat an indoor grill pan (or regular grill) over medium-high heat. Brush each side of bread with olive oil and place on the hot grill for 1 minute or so per side, until grill marks begin to appear. Flip and repeat on the other side.
TOMATO SOUP WITH CHEESY TOAST - THEKITTCHEN - A FOOD
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Cuisine AmericanCategory DinnerServings 4Total Time 1 hr 20 mins
- Heat your oven to 350 degrees. Chop your tomatoes. If you are using grape or cherry tomatoes, just slice them in half. If you are using large tomatoes, cut them into quarters or smaller.
- Roast the tomatoes for 30-40 minutes, until soft and aromatic. They should have lost a bit of their moisture, but still be juicy.
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- Melt the butter in a pan and add the onions and tomatoes. Saute for a minute or two, and then pour in the stock and add the bay leaves. Bring up to a simmer and let cook, loosely covered, for about 20 minutes. Remove the bay leaves and season with salt and pepper.
- Working in batches, puree the soup in a food processor or good blender. When it is completely smooth, blend in the cream.
WHAT TO SERVE WITH GRILLED CHEESE: 9 TASTY SIDE DISHES ...
From insanelygoodrecipes.com
Estimated Reading Time 5 mins
- Tomato Soup. I don’t think there is anything more classic than good old tomato soup combined with a grilled cheese. The two are just perfect together! Just imagine dunking your sandwich in a bowl of refreshing soup.
- Salad. As I’ve mentioned, you may want something refreshing to go with your rich entrée, and a simple green salad perfectly fits the bill. What I love about salads is that you can easily customize them to suit your taste!
- Marinara Sauce. We already know grilled cheese tastes great with tomato soup, so it only makes sense that it also goes with marinara sauce. So go ahead, spread some of that sweet and tart sauce on top of your bread and pretend like you’re eating pizza.
- Jam, Marmalade, or Chutney. If you’re a fan of sweet and savory, then you may want to infuse your sandwich with some jam, marmalade, or chutney. Whether it’s mango, orange, or blueberry, the sweetness of the spread will contrast with the savoriness of the cheese, creating a perfect harmony of flavors.
- Ketchup and Mustard. Grilled cheese, after all, is a sandwich, and sandwiches could always use a little dip! It couldn’t hurt to have a bottle of ketchup and mustard on the side just to add a little bit of flavor.
- Coleslaw. Here’s another refreshing veggie dish that never disappoints. The cabbage and carrots bring a mild sweetness that will cut through the fattiness of the cheese.
- Fruit Salad. Again, the idea is to balance out your rich and oily dish with a light and refreshing side. A combination of your favorite fruits – mangoes, peaches, bananas, grapes, whatever you have – coated in light Greek yogurt, will give a wonderful contrast to your entrée.
- Sweet Potato Fries. Here’s another sweet and stunning dish to pair with grilled cheese. Sure, French fries taste fantastic, but the classic potato side can be so greasy, it might just be too heavy.
- Dill Pickle. We’ve mentioned several sweet dishes already, time for something sour, for a change. A dill pickle has a wonderful tart flavor that will cut through the savoriness of the sandwich.
CHEESE-AND-TOMATO TOASTS RECIPE | MYRECIPES
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5/5 (5)Calories 173 per servingServings 8
- Preheat oven to 400°F. In a small bowl, stir together goat cheese, 1 Tbsp. parsley and pepper until thoroughly combined. In a medium bowl, stir together tomatoes, 2 tsp. olive oil, salt and 1 1/2 tsp. parsley.
- Slice off and discard ends of bread. Slice loaf diagonally into 1/2-inch-thick slices and place on a baking sheet. Toast in oven until golden brown, about 5 minutes. Rub 1 side of each toast slice with cut side of garlic. Brush with remaining olive oil.
- Just before serving, spread toast slices with cheese mixture and top with tomato mixture. Sprinkle remaining 1 1/2 tsp. parsley on top.
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