Grilled Cheese and Tomato Soup

Overview

Melted Tillamook Medium Cheddar fills the void between two slices of buttery-grilled country white bread. Tomato soup completes this classic combo.

"This is our version of the classic. Perfect for a rainy winter night." – Tommy Habetz of Bunk Sandwiches

Ingredients

½ - ¾ cup (4-6 oz) Tillamook^® Unsalted Butter
1 tablespoon garlic, chopped
½ cup onion, diced
½ teaspoon chili flakes
1 - 38 oz can of good tomatoes
1 handful basil leaves
½ cup heavy cream
Salt to taste
8 slices Tillamook^® Medium Cheddar Cheese (also try Tillamook^® Reduced Fat  Medium Cheddar Cheese)
4 slices thick country white bread

Preparation

Tomato Soup
Melt ¼ cup butter in a medium sized pan, over medium-high heat. Add the garlic, onions, chili flakes, and salt to taste. Cook for a few minutes, until translucent. Lower the heat and add the tomatoes. Slowly cook on low heat for 30 minutes. Remove from heat and add the basil leaves and heavy cream. Purée until smooth.

Assembly of Sandwiches
To make a sandwich, lightly brush melted butter on one side of 2 pieces of bread. Place bread butter side down and place 4 slices of cheese between the bread and close. Heat a panini press or griddle. Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Serve with a hot bowl of soup. Enjoy!