Triple Grilled Cheese With Tomato Soup (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/4 cup extra-virgin olive oil |
1 medium onion, finely chopped |
1 clove garlic, chopped |
1 small inner stalk celery, chopped |
2 pounds tomatoes, chopped |
1/2 teaspoon sugar |
kosher salt and freshly ground pepper |
1 cup shredded muenster cheese (about 4 ounces) |
1 cup shredded part-skim mozzarella cheese (about 4 ounces) |
1/2 cup grated parmesan cheese (about 1 ounce) |
8 slices thick sandwich bread |
2 to 3 tablespoons unsalted butter, softened |
Directions:
1. Combine the olive oil, onion, garlic, celery, tomatoes, sugar and 1 teaspoon salt in a saucepan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 25 minutes. Puree until smooth with an immersion blender, or transfer to a regular blender in batches and puree. Season with salt and pepper and keep warm; add water to thin the soup, if desired.
2. Meanwhile, combine all three cheeses in a bowl. Divide evenly among 4 bread slices and top with the remaining bread. Heat 1 tablespoon butter in a large skillet over medium heat. Cook the sandwiches in batches, adding the remaining 1 to 2 tablespoons butter as needed, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Serve the sandwiches with the soup.
3. Per serving: Calories 682; Fat 39 g (Saturated 16 g); Cholesterol 66 mg; Sodium 1,373 mg; Carbohydrate 56 g; Fiber 6 g; Protein 26 g
4. Photograph by Antonis Achilleos
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