Grilled Cheese with Apple and Bacon
Like classic grilled cheese, dunk this super-flavorful sandwich in a bowl of roasted tomato soup. Dovetailing Tip: Reserve 2 strips of bacon to use day 5 as a garnish for Potato-Leek Soup.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 1,109
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 1,109
3 tablespoons dijon mustard
8 slices country white bread
8 slices Cheddar cheese
1 pound bacon
2 granny smith apples
1/2 stick butter to grill the sandwiches
Roasted Tomato Soup Recipe
2 1/2 pounds assorted tomatoes (heirloom, vine and plum)
1/2 cup cherry tomato, for garnish (optional)
1/2 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic
2 small onions, sliced
kosher salt and freshly ground pepper
1 quart chicken stock
2 bay leaves
4 tablespoons unsalted butter
1/2 cup chopped fresh basil
3/4 cup heavy cream
Directions:
Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.
Serve with Roasted Tomato Soup, recipe follows.
Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.
Serve with Roasted Tomato Soup, recipe follows.
Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
