🧀 Three-cheese grilled cheese with roasted tomato soup
Ingredients
- Soup: 1 kg cherry tomatoes
- 80 ml olive oil
- 1 small yellow onion, cut into pieces
- 1 garlic clove, smashed
- 60 ml heavy cream
- Salt, pepper, a little sugar if needed
- Chopped fresh parsley
- Sandwich: 2 slices of sourdough bread
- 4 tbsp mayonnaise
- 2 tbsp butter
- 50 g freshly grated Parmesan
- 30 g grated sharp cheddar, 60 g grated Gouda, 60 g grated fontina
Method
- Heat the oven to 220 °C. Pour half the oil onto a tray, add the tomatoes, onion and garlic, drizzle over the rest, and season generously.
- Roast 35 to 45 min, until the tomatoes have burst and start to caramelise at the edges.
- Cool 5 min, then blend everything with the tray juices for a minute on medium-high. Adjust salt, pepper and, if the tomatoes are sharp, a pinch of sugar.
- To loosen the soup, deglaze the tray with a little boiling water, scraping up the browned bits, and add that liquid to the blender in small amounts until the consistency is right. Add the cream and blend 20 s more.
- Sandwich: on one face of each slice, spread the mayonnaise and a spoonful of butter right to the edges. Scatter half the Parmesan over the mayo and press it lightly into the bread.
- Flip the slices and pile the cheddar, Gouda and fontina onto one of them. Close the sandwich.
- Melt a spoonful of butter in a pan over medium heat and brown the sandwich 3 to 4 min a side. For the last minute, put a lid on: the steam finishes melting the cheese.
- Lift the sandwich out, lower the heat and tip the remaining Parmesan straight into the pan. Set the sandwich back on top for 1 to 2 min: the Parmesan melts then crisps into a lacy crust welded to the bread.
- Rest 2 to 3 min, cut in half and serve with the soup, scattered with parsley.
Adapted from Nick's Kitchen (YouTube)
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