Single-serving tomato soup and grilled parmesan sandwich

Votes: 1

How to Make - Single-Serve Tomato Soup and Toasted Parmesan Sandwich

Time: 20 min.
Complexity: easily
Servings: 1

Nutritional value per serving:

Calories 1534, total fat 69 G., saturated fats 27 G., proteins 61 G., carbohydrates 174 G., fiber 16 G., cholesterol 113 mg, sodium 3098 mg, sugar 29 G.

There's nothing more comforting and homey than a bowl of thick tomato soup with a grilled cheese sandwich. This recipe takes the simple grilled cheese sandwich to the next level: simply sprinkle the outside with Parmesan cheese and top it with Swiss cheese. The result: a sandwich that's crispy and delicious on the outside, yet melty and chewy on the inside.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 tbsp. freshly grated parmesan (20 gr.)
2 slices Muenster (30 g)
2 slices Gruyere (30 g)
Two slices of sourdough bread, 1 cm thick.
1 tbsp mayonnaise
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1/4 cup chopped shallot (1 small head)
1 clove of garlic, grated
A pinch of red pepper
1 can (425 g) of canned cherry tomatoes
0.5 cup chicken broth
1 sprig of basil + 1 tbsp chopped basil leaves for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cherry tomatoes, shallots, Parmesan cheese, Munster cheese, Gruyere cheese, sourdough bread, basil

Cooking the dish according to the recipe:

Heat a medium nonstick skillet over medium heat. Sprinkle the Parmesan cheese on a plate.
Place the Muenster and Gruyere cheeses between the slices of bread, breaking up the cheeses to fit inside the bread. Spread mayonnaise on the outside of the sandwich, then dip in Parmesan cheese, pressing to coat both sides evenly. Cook in a preheated skillet until golden brown, 3–4 minutes. Carefully flip the sandwich with a spatula and cook until the other side is golden brown and the cheese inside is melted, 3–4 minutes. Slice in half and serve.

In a small saucepan, melt the butter over medium-high heat. Add the shallots and cook, stirring frequently, until softened, 2–3 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, 30 seconds. Add the cherry tomatoes, crushing them with a potato masher. Add the chicken broth, basil sprig, 3/4 teaspoon salt, and a few turns of the black peppercorn grinder; stir to combine. Bring to a simmer, reduce heat, and simmer for 5 minutes.
Discard the basil sprig and pour the soup into a large bowl. Sprinkle with chopped basil and serve with hot cheese sandwiches.

Categories:

recipe / Calorie content of prepared meals / Recipes for one / Summer dishes / Hot sandwiches / Soups / Vegetable soups / Food Network - recipes