Grilled Cheese & Soup Or Salad Recipe

Prep cheese and bread

Grate the sharp cheddar and Gruyère and shred the fontina. Spread about 3/4 of the cheddar, half the Gruyère and half the fontina into a loose pile so you can portion evenly. Lightly spread 1 tbs Dijon mustard over the inside of two slices of sourdough (1/2 tbs per slice). Sprinkle the cheddar, Gruyère and fontina evenly onto the two mustarded slices. Season the cheese layers with 1/2 tsp black pepper and 1/4 tsp garlic powder distributed across the two sandwiches.

Assemble sandwiches

Top the cheese-covered slices with the remaining two slices of bread to form two sandwiches. Press gently to compact the layers.

Butter and heat skillet

Spread the unsalted butter evenly on the outside faces of each sandwich (about 1.5 tbs butter per sandwich total). Heat a heavy skillet or griddle over medium-low heat until evenly hot (about 3–4 minutes).

Grill

Place the sandwiches butter-side down in the skillet. Cook 4–6 minutes per side, pressing gently with a spatula or a weighted pan. Flip when the first side is deep golden brown and the cheese starts to melt. Reduce heat if bread browns too quickly. Cook the second side until golden and the cheeses are fully melted (test by gently pressing in the center — it should yield and be gooey).

Rest and slice

Transfer sandwiches to a cutting board and rest 1–2 minutes to let the cheeses set slightly, then slice in half on the diagonal and serve alongside soup or salad.

Prep aromatics

Heat 1.5 tbs olive oil in a medium saucepan over medium heat. Add the chopped yellow onion and sauté 6–8 minutes until translucent and beginning to soften. Add the minced garlic and cook 30–45 seconds until fragrant.

Add tomatoes and stock

Pour in the crushed tomatoes (800 ml) and 2 cups vegetable or chicken stock. Stir to combine, then add 1 tbs sugar to balance acidity.

Simmer

Bring the mixture to a gentle simmer, reduce heat to low, and simmer uncovered for 18–20 minutes to let flavors meld and liquid reduce slightly.

Blend until smooth

Use an immersion blender to puree the soup until smooth and creamy. If you prefer a silkier texture, pass the soup through a fine-mesh sieve into a clean pot, pressing solids with the back of a ladle.

Finish and season

Return blended soup to low heat, stir in 0.25 cups heavy cream and tear in 4 basil leaves, simmer 1–2 minutes to warm through. Season to taste with 1 tsp salt and 0.5 tsp black pepper, adjusting sugar or salt as needed. Reserve 2 basil leaves for garnish.

Serve

Ladle soup into bowls, garnish with reserved basil and an extra drizzle of cream or olive oil if desired. Serve immediately with grilled cheese.

Make dressing

In a small bowl or jar combine 3 tbs olive oil, 1 tbs red wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified.

Assemble salad

Place 4 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 0.5 cup sliced cucumber and 0.25 cup thinly sliced red onion.

Dress and toss

Drizzle the vinaigrette over the salad (start with about 2 tbs and add more to taste). Toss gently to coat evenly. Taste and adjust seasoning if needed.

Finish and serve

Top with 2 tbs shaved Parmesan if using. Serve immediately alongside grilled cheese.