Grilled Cheese and Tomato Soup

  • 45
    min prep
  • 50
    min total
  • 2
    Servings

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

Let's Make This!

Ingredients
Directions
  • Tomato Soup
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Purée until smooth.

  • Assembly of Sandwiches
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Serve with a hot bowl of soup and enjoy!

Recipe By

Tommy Habetz & Nick Wood

Don't let the name fool you. Bunk Bar serves up simple, delicious, no-nonsense fare. Opened in 2010, this casual bar serves a savory, sandwich-based menu, along with soups, sides, snacks, beer, wine, and cocktails.

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