Today is gonna be a good day.
How do I know? It’s National Grilled Cheese Day!!! What could go wrong when we’re sandwiching our lives between buttery carbs and melty, gooey cheese?!…
Lager Tomato Soup with Mustard Grilled Cheese
I know, I know. It’s a new year. Everyone’s on a diet…or at least their resolutions involve TRYING to be on a diet. Hey, me too. I’m not DIETING, per say, but I am definitely cleaning up my overall eating habits. New Year’s is just a convenient way for people to hit “go” on their healthy stopwatches. I am certainly not immune. Not only have I upped my veggie intake, but I’ve exercised twice already this week. That’s two more times than I have in the past three months of postpartum living. I blame the baby, hah.
That being said, I firmly believe (and have stated so many other times on this blog) that everything is OK in moderation. I would never be able to stick to a carb- and cheese-free diet. I’d last all of 10 minutes. The reasons are numerous: (1) Tell me I can’t have something and it’s all I think about. Hence why I felt like a straight up alcoholic while pregnant. COULD NOT STOP THINKING ABOUT MARGARITAS. (2) Depriving oneself does nothing except create stress and guilt. I don’t think it’s a smart way to go. (3) The glory of carbs. (4) The glory of cheese. I mean, I don’t think I even need to elaborate on the last two.
So, yes, load up on green smoothies and healthy salads. Yes, invest in new running shoes. Revisit that gym membership. Make the most of the “clean slate” we all seem to grant ourselves around this time of year.
And then, as a reward, make yourself a huge batch of this boozy soup and freeze it in smaller portions for an occasional indulgence. We all need boozy tomato soup and grilled cheese sammies in our lives…every now and then.
Let me explain the awesomeness of this soup. A couple weekends ago, my sister and her boyfriend were in town and we decided to hit up a Philly brunch spot. Dan and I loaded up the stroller and diaper bag, crossed our fingers, and took Kieran on his first brunch experience. He cried for the first half hour. Which was more embarrassing than it normally would have been because we were in this super cool, obviously trendy bar/restaurant in which all the patrons (barring us) were under the age of 25. All the hipsters were hanging out there. We were clearly out of our element. I kept hearing the line from “Sweet Home Alabama” in my head: “You have a baby. In a BAR.” Hah. There were definitely some sideways glances as we pushed the stroller through the door (those glances came at us through thick, black-rimmed faux glasses, mind you).
It all worked out, though, once Kieran settled down and we ordered our food. Between baby cries, I hastily picked a bowl of the lager tomato soup with grilled cheese. It was totally a rushed decision (everything on the menu sounded amazing), but it was one of my better ones as of late. The soup was everything I love about tomato soup: creamy, tangy, rich, and plenty tomato-y…and this one was also packed with the flavor of BEER. I fell in love. It paired perfectly with the grilled cheese. Beer and cheese are meant to be together, after all.
So, today, I’m giving you my rendition. My version is based on my favorite tomato bisque of all time, with a few tweaks and additions here and there. Namely: swapping sherry out for lager beer. It adds such an incredible flavor element to this soup. Pair it with a tangy mustard grilled cheese for dunking into said soup, and you’ve pretty much got perfection.
Yup, I’m declaring that beer + cheese + mustard is perfection. I’m certainly not thinking outside the box on that one. Hey, if it ain’t broke…
I can’t wait to heat up a bowl of this soup after my workout tonight. It’s gonna be glorious.
Lager Tomato Soup with Mustard Grilled Cheese
For the Soup:
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely diced
2 garlic cloves, pressed or finely minced
1 teaspoon dried Italian herbs
1 teaspoon crushed red pepper flakes
2 (12-oz) bottles of lager beer
1 cup of chicken stock
5 cups tomato juice
1 (28-oz) can crushed tomatoes
1 (28-oz can diced tomatoes
1 tablespoon sugar
1 tablespoon balsamic vinegar
1½ cups heavy cream
Salt and pepper, to taste
For the Grilled Cheese:
Sourdough bread, sliced
Dijon mustard
Whole grain mustard
Fresh mozzarella cheese, sliced
Goat cheese, crumbled
Salt and pepper
Butter, for melting
For the Soup:
Melt the butter in a large pot with the olive oil. Add the onions, garlic, herbs, and red pepper flakes and cook over medium-low heat for 10 minutes or so.
Add one of the bottles of beer to the pot and cook until mostly reduced, about 5 minutes. Add all the remaining ingredients except the other bottle of beer and heavy cream.
Stir to combine and bring to a simmer. Cook for 30 minutes, stirring occasionally. Season, to taste, with salt and pepper. Stir in the second beer and heavy cream, warm through, and then serve immediately with the grilled cheese sandwiches. The idea is for the soup to still have a strong beer flavor, which is why the soup shouldn’t really be cooked after the second beer is added. If serving to children or someone who doesn’t like/drink beer, then omit the second beer completely. The soup will still taste amazing and have enough of the alcohol cooked off to be safe to serve.
For the Grilled Cheese:
Spread the mustards (to your liking) on the sliced sourdough and top with a few thick slices of mozzarella and a couple crumbles of goat cheese. Season lightly with salt and pepper. Melt the butter in a large skillet over medium-low heat. Once hot, add the sandwiches and cook until the bread is golden on both sides and the cheese is gooey and melted. Serve immediately with the soup. Dunking is recommended!
Grilled Cheese with Manchego, Bacon, Apples, & Red Onion Mayo
Happy Grilled Cheese Month!
I’m a little late to the party on this one given that it’s almost May…BUT it IS still April, so it counts. I’m not much for procrastinating, unless it’s about something totally not fun (like folding laundry or emptying the dishwasher/drying rack – my most loathed chores ever). But grilled cheese is always fun. My only excuse is that I’ve had so many other wonderful things I wanted to share with you this month…and that’s why I’m just now getting to the grilled cheese goodness.
Who doesn’t love a grilled cheese sandwich? I’ve adored them since I was a kid, and my fondness for them has only grown with age. One of the best things about grilled cheese is that the possibilities are ENDLESS. You can pretty much sandwich anything between two pieces of bread and some cheese and end up with a delicious meal. It’s just so easy.
One of my favorite things to do is to pair a bunch of contrasting flavors and textures in one sandwich. This version fits the bill. It has gooey cheese (a must), crisp, sweet apples, salty bacon, and a caramelized red onion spread. No bite is exactly the same, which I love.
Another great thing about grilled cheese: it totally counts as a meal, if you’re me. I don’t think you need much else except maybe a light salad on the side (ya know, to balance out all those carbs and cheese). Dinner (or lunch…or even breakfast for that matter) is ready in minutes, and you get to sit down with a gooey, melty comfort sandwich.
So yeah, I’m late with the grilled cheese month thing. But in this case, better late than never has never been more true.
Grilled Cheese with Manchego, Bacon, Apples, & Red Onion Mayo
(makes 4 sandwiches)
For the Red Onion Mayo:
1 tablespoon olive oil
1 medium red onion, thinly sliced
2 teaspoons sugar
2 tablespoons balsamic vinegar
½ cup of mayonnaise
1-2 tablespoons fresh parsley, chopped
For the Sandwiches:
4 slices of bacon, crisped
3 oz grated Manchego cheese
3 oz grated Fontina cheese
1 small apple, thinly sliced
Bread of your choice
For the Red Onion Mayo: Heat a skillet over medium heat and add the olive oil. Add the sliced onion and season with salt and pepper. Stir in the sugar and balsamic vinegar. Cook over low heat for 15-20 minutes, until softened and caramelized.
Remove the pan from the heat and allow the onions to cool completely. Once cool, transfer them to a food processor. Add the mayonnaise and parsley and pulse the mixture until smooth. Season, to taste, with salt and pepper.
For the Sandwiches: Wipe out the skillet used for the onions and add a drizzle of olive oil and a pat of butter. Allow the butter to melt. Spread two slices of bread with the red onion mayo and then top one slice with the bacon, cheeses, and sliced apple. Top with the other slice of bread. Continue with remaining ingredients until all sandwiches are assembled.
Add the sandwiches to the skillet and cook for 2-4 minutes per side, or until the cheese is melted and gooey and the bread is crisp and golden brown. Serve immediately.
Fontina Grilled Cheese with Braised Short Rib & Brandied Fig Jam
OK, so I know a lot of you have probably made resolutions for the new year that do NOT involve grilled cheese sandwiches.
I get it. I really do. I have been loading up on the veggies and cutting back on the sugar and cheese myself.
This sandwich is the exception. A major exception.
As you can see, it’s a gooey wonderful mess to eat…thanks to the generous amount of fontina cheese. The beef is unctuous and rich, the jam is sweet, and the cheese….well, I mean, just LOOK AT IT. It’s incredible.
Yes, this is a high maintenance grilled cheese. Yes, it takes a long time to put together. Yes, it probably amounts to a day’s worth of calories. And yes, it is worth it.
Short ribs are a wonderful cut of beef. They are generally inexpensive and easy to prepare…and they impart SO MUCH FLAVOR. They have a gamey kind of beef taste, which I love. They are easy to cook in that you basically just let them braise away in your oven for a couple hours. No fuss. The only thing they really require is some patience. They cook low and slow and the result is just heavenly. Tender shreds of juicy flavor. Yum.
Now, you might be asking yourself why I decided to put FIGS in such a savory sandwich. The answer is simple: they are sweet. Super sweet. And they balance everything out in this sandwich. Trust me. It’s a totally necessary component. It may sound strange, but it definitely works.
Pile these sandwiches high (although they might tip over from all the gooey cheese – see below) and dig in. They are an incredible indulgence. They are worth the breaking of resolutions. Just once. Heck, make one sandwich and split it with someone! I can’t promise that you won’t make a second sandwich, though. I mean…seriously…just look at this….
OK, I’ll stop with the peer pressure. I’ll make it up to you next time with a healthy side dish. Promise!
Fontina Grilled Cheese with Braised Short Rib & Brandied Fig Jam
(makes 4 servings)
For the Short Ribs:
3 strips of bacon, diced
2 lb boneless beef short ribs
Flour for dusting
Olive oil for searing
1 medium onion, chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon fresh thyme, minced
2 sprigs of rosemary
3 cups dry red wine
2 cups low-sodium beef stock
1 bay leaf
Salt and black pepper, to taste
For the Jam:
½ cup water
½ cup brandy
⅓ cup sugar
Juice of 1 orange
1 cup dried figs
1 loaf crusty multigrain bread
8 oz fontina cheese, grated or sliced
For the Short Ribs:
1. Preheat oven to 450°F. In a large dutch oven, crisp the bacon. Remove with a slotted spoon and reserve.
2. To the drippings, add 1-2 tablespoons of olive oil. Dry the short ribs well with paper towels and then season with salt and pepper. Sear the short ribs in the hot oil, in batches, until browned on all sides. Remove from pot and set aside.
3. Reduce the heat to medium and add the onion and carrots. Sauté for 10 minutes, or until soft. Return the browned beef to the pot and sprinkle the flour evenly over the meat and veggies. Toss to coat and then place the pot, uncovered, in the hot oven for 4 minutes. Toss the meat and then return to the oven for another 4 minutes (this step creates a deeply flavorful crust on the meat – don’t skip it!).
4. Reduce the oven temperature to 325°F. Return the pot to the stove over medium heat and add the garlic, tomato paste, and herbs. Add the wine and the beef stock and bring to a simmer, scraping the bottom the pan frequently. Add the bay leaf and crisped bacon, cover the pot, and return to the oven. Roast for 2-3 hours, or until the meat is falling apart.
5. Remove the meat from the liquid and allow it to rest for a few minutes before shredding with two forks. Bring the braising liquid to a simmer on the stovetop, skimming off any excess fat. The sauce will thicken and become glossy. Toss the shredded beef with about ⅓ cup of the sauce – you want it to be well moistened but not overly wet.
For the Jam:
While the beef is braising, bring the water, brandy, orange juice, sugar, and figs to a simmer in a small sauce pot. Cook for a couple minutes or until the sugar is completely dissolved. Remove from heat and allow to cool so that the figs steep and soften. Process the mixture in a food processor until mostly smooth. Allow to cool completely (it will thicken as it cools).
To Assemble the Sandwiches:
Spread some of the jam onto a slice of bread and top with a layer of short rib and the cheese. Place another piece of bread on top. Then toast it in the oven or put it in a panini press or slowly brown in butter in a skillet on top of the stove. They are ready when the cheese is oozy. Slice in half and serve while warm.
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!