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Prep time
10 minutes
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Cook time
1 hour
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Serves
6
Author Notes
Few comfort meals can rival a warm, gooey grilled cheese paired with a steaming bowl of tomato soup. While countless recipes exist for this classic duo, let's explore a twist: a grilled tomato sandwich with cheese soup. With the addition of smoky, porky 'nduja (a spreadable Italian sausage), this sandwich takes on an almost pizza-like quality. If pork isn't your thing, feel free to swap in your favorite spread like pesto or romesco. The accompanying cheese soup couldn't be simpler—it's more of a technique than a recipe. Use any good melting cheese (I chose white cheddar this time). You'll wonder why you haven't tried this sooner! —César Pérez
Ingredients
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FOR THE CHEESE SOUP
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1 tablespoon
extra virgin olive oil
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1 tablespoon
butter
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2
leeks, white and light green parts only, thinly sliced and washed
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2
celery stalks, diced
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3
garlic cloves, minced
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2
medium parsnips, peeled and diced into small pieces
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1 tablespoon
all-purpose flour
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4 cups
vegetable stock
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1/2 cup
heavy cream
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1/4 teaspoon
ground nutmeg
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Diamond Crystal kosher salt and freshly ground black pepper, to taste
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1 teaspoon
Italian seasoning
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16 ounces
sharp white cheddar cheese, shredded
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FOR THE TOMATO SANDWICHES
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6
ciabatta rolls
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2
large tomatoes, sliced
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4 ounces
‘Nduja (spreadable Italian sausage)
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butter, for greasing the pan
Directions
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FOR THE CHEESE SOUP: Heat a large heavy-bottom pot over medium heat. Add the leeks, celery, parsnips, salt, and pepper and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
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Stir in the flour, cooking for 1 minute. Gradually whisk in the vegetable stock, stirring until smooth. Stir in the heavy cream, nutmeg, and Italian seasoning. Bring to a boil, then reduce heat and simmer until the vegetables are very tender, about 20 minutes. Stir in the shredded cheese until melted and smooth. Taste and adjust seasonings if necessary. For a smooth cheese soup, remove from heat and blend with a submersion blender until smooth.
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FOR THE GRILLED TOMATO SANDWICHES: Slice the ciabatta rolls in half and generously spread ‘nduja on both cut sides of the ciabatta rolls. Arrange the tomato slices on one half of the ciabatta and top with the other half.
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Heat a grill pan over medium heat. Add the butter and allow it to melt and coat the pan. Cook the sandwiches for about 3-4 minutes on each side, pressing down ensuring maximum contact with the grill pan. Serve hot alongside the hot cheese soup.
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