It has been quite awhile since I posted a Sunday Supper, but we actually do eat dinner (or supper) every single night. Obviously I’ve been holding out on you. Sorry.
I try to make the Sunday Suppers posts pretty straightforward, and this one is no exception. When the days start a bit later and end a bit earlier and the nights grow chilly, soup and sandwich is always a comforting meal. And pretty easy to throw together. Make that sandwich a grilled cheese and pair it with tomato soup, and you have one of the most perfect combinations ever. (See, just look!)
The post title isn’t a typo, either. It really is a grilled cheese and tomato soup sandwich. Make the soup thick enough to spread, use it as both a condiment on the sandwich and a dip for the sandwich, and what you’ve got is a grilled cheese and tomato soup sandwich. Tada!
I can’t take full credit for this idea, although I really wish that I could. I was inspired by Joy Wilson’s French Onion Soup Sandwiches. I figured if she could spread French Onion Soup on a sandwich, I could certainly spread some tomato soup on one. And one day, I will also be spreading French Onion Soup on a sandwich. Such a great idea!
Enough talking; this is a short post. Enjoy the soup and sandwich combo!
For the Soup
- 3 Tablespoons butter
- 1/2 medium onion, , diced
- Kosher salt and freshly ground black pepper (go light on the kosher salt since we'll be reducing the soup and concentrating the salt. You can always add more at the end.
- 1/2 teaspoon Old Bay seasoning
- 1 28 oz can whole tomatoes, (diced would be fine here, too)
- 1 Tablespoon Worcestershire sauce, (I like Lea&Perrins)
- A few dashes of fish sauce, (optional, but it really adds depth to the soup)
For the Sandwiches
- 2 slices sour dough bread, (or your favorite bread for making grilled cheese)
- softened butter for for the pan and for spreading on the outside of the sandwich
- about 1 oz freshly grated Parmesan cheese
- about 3 oz freshly grated sharp cheddar cheese, (you can also use slices, but I like how well the grated cheese melts. Feel free to use your favorite cheeses here. I'm just telling you what I used)
- 3 Tablespoons (approximately) concentrated tomato soup
For the Soup
- In a heavy bottomed saucepan, heat the butter over medium heat just until it browns. It will smell nutty and wonderful and the milk solids will be a deep golden brown.
- Add the onions and adjust the heat so they stay at a gentle sizzle until they are translucent.
- Season with a judicious amount (maybe 1/4 teaspoon) kosher salt and some freshly ground black pepper.
- Add the Old Bay, the tomatoes, the Worcestershire and the fish sauce (if using). Let cook a couple of minutes just so the tomatoes heat up.
- Puree with an immersion blender until smooth. You can also do this in the blender, but be careful blending hot stuff. Only fill the container halfway and make sure the steam can vent while pureeing.
- Keep the puree at a low simmer, stirring quite frequently, until it gets nice and thick. You're going for a pizza sauce-like consistency. One in which a spoon drawn through it will leave tracks that don't melt back into the whole.
- Taste and adjust the seasonings, if necessary.
For the Sandwich
- Heat a heavy skillet over medium heat. Add a tablespoon or two of softened butter and let it melt.
- Meanwhile, spread the "soup concentrate" on one (or both) slice of the bread. Be fairly conservative because you don't want a sloppy sandwich and the flavor or the sauce is pretty assertive since it's so concentrated. Use no more than 3 Tablespoons on each slice (or on just the one).
- Sprinkle on the majority of the grated cheeses, reserving about 1/2 cup or so.
- Swirl the skillet so the butter is in an even layer and then add the sandwich, pressing down just a bit.
- Spread a bit of softened butter on the top of the sandwich (so you don't have to add more butter to the pan and wait for it to melt).
- Once the sandwich is a lovely golden brown on the bottom, carefully flip it over and sprinkle half the remaining cheese in an even layer on top of the toasty cooked side of the sandwich. Press down a bit so the cheese will stick.
- Once the second side is a lovely golden brown, flip over the sandwich again and let the cheese on the top melt and then turn into a light golden crust. Check frequently so you don't burn your cheese.
- Sprinkle the second cooked side of the sandwich with the remaining reserved cheese and press it down so it will stick.
- Flip the sandwich again to toast the cheese.
- Once the cheesy crust is as golden as you want it, remove from the skillet. Let the sandwich sit for a minute or two and then slice.
- Serve with some more tomato soup concentrate for dipping.
You'll have way more soup concentrate than you need for just one sandwich. You can either serve it as a condiment for another grilled cheese or three, use it as pizza sauce (if you think you may want to use it as pizza sauce, season it with Italian seasoning rather than Old Bay and leave out the Worcestershire).
You can also reconstitute the soup to serve it as actual soup. Use some vegetable broth, chicken stock and/or some milk to thin it to your desired consistency, reseason as necessary, heat and serve.
If you’re short on time, you can always make the soup concentrate on a day when you do have time and save it for grilled cheese on a busy weeknight.
And for you Visual Folks, here’s a Helpful Video.
This is possibly my new favorite grilled cheese sandwich. So far. What’s your favorite grilled cheese?
Thanks for spending some time with me, and have a lovely day!