Street-Food Style Grilled Cheese with Spicy Tomato Soup

Allergens

Dairy, Wheat

Ingredients

• 4 slices thick
• cut sourdough bread
• 8 oz sharp cheddar cheese, thinly sliced
• 1/4 cup unsalted butter, softened
• 1 tbsp mayonnaise
• 2 cups fresh tomatoes, diced
• 1 small jalapeño, finely chopped
• 1 small red onion, finely chopped
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp sugar
• Salt and pepper, to taste

Instructions

1. In a large saucepan over medium heat, sauté the diced tomatoes, jalapeño, and red onion until softened, about 5 minutes.
2. Add the broth, heavy cream, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Remove the soup from heat and let it cool slightly before blending until smooth using an immersion blender or traditional blender. Adjust seasoning as needed.
4. In a small bowl, mix together the softened butter and mayonnaise.
5. Spread one side of each slice of sourdough with the butter mixture.
6. Assemble the sandwiches by placing two slices of cheese between two slices of bread with the buttered sides facing outward.
7. Preheat a griddle or non stick pan over medium heat. Once hot, place the sandwiches on the griddle and cook until golden brown and the cheese is melted, about 2 3 minutes per side. Press down gently with a spatula if needed.
8. Serve the grilled cheese sandwiches alongside the spicy tomato soup. Enjoy!

Chef’s Insight

The combination of sharp cheddar and sourdough bread adds depth to the traditional grilled cheese, while the spicy tomato soup provides a bold counterpoint.

Notes

For an extra smoky flavor, use flavored butters or spreads like garlic or herb-infused butter.