Grilled Cheese with Tomato Soup

Description

Grilled cheese with tomato soup is one of the most classic food combinations in America. Both the grilled cheese sandwich and tomato soup arose independently of each other, but would later be combined into this unique pairing. The story of this dish starts during the Great Depression, when more affordable and pre-packaged ingredients emerged in American households out of economic necessity. Pre-sliced bread, processed cheese and condensed cans of soup, which were relatively new innovations at the time, became more prominent in American kitchens. It is safe to say that grilled cheese sandwiches and tomato soup were both enjoyed separately throughout the 1920s and 1930s, but the combination did not arise until WWII, when this combination became a classic meal for US service members. These same soldiers and sailors continued eating this meal when they returned to civilian life after the war, and thus, this classic pairing was popularized into the American culinary mainstream.

(Source: Tasting Table)

Ingredients

Soup

• ¼ cup olive oil (56 g)

• 2 tbsp tomato paste (30 g)

• 1 can of whole peeled tomatoes

• ¼ medium onion, diced

• 4 cloves garlic, minced

• 2 cups chicken stock (470 ml)

• 1 tbsp sugar (15 g)

• Salt & pepper

Grilled Cheese

• 2 slices sandwich bread

• 2 slices Swiss cheese

• 2 slices Cheddar cheese

• 1 slice American cheese

• 2 tbsp mayonnaise (30 g)

Preparation

To make the soup, heat a pot over medium heat and add the olive oil. Add the onion and garlic and cook for 4-5 minutes, stirring often, until softened. Add the tomato paste, stir into the oil, and cook for 30 seconds. Add the tomatoes, chicken stock & sugar, and bring to a simmer. Turn the heat to low and cook for 30 minutes. Turn off the heat, transfer to a blender, and blend until the soup has a smooth consistency. Season to taste with salt & pepper.

To make the grilled cheese, spread the mayonnaise evenly on one side of each slide of bread. Take one slice of bread, with the mayo-side facing down, and lay down a slice of cheddar, Swiss, American, Swiss and then cheddar. Top with the remaining slice of bread, mayo-side facing up. Heat a nonstick pan over medium heat and place the sandwich on the pan while pressing down slightly. Cover with a lid for one minute, then flip and do the same with the other side. The end result should be a sandwich that is toasted and golden on the outside, with melted cheese in the middle (you may need to cook longer).

Serve the hot grilled cheese along with a bowl of hot soup.

Notes

• Feel free to experiment with what type of cheeses you put in your grilled cheese - the most classic is American cheese, but gouda, gruyere or mozzarella are other possibilities you can try.