8 slices sourdough bread
16 strips of thick sliced bacon, cooked and drained of excess fat
1 large white onion, thinly sliced
4 thick slices of sharp white cheddar
4 thick slices of Havarti
6 tablespoons whole grain mustard
6 tablespoons herbed mayonnaise (1 teaspoon each of parsley, tarragon and basil and zest of 1 lemon mixed into your favorite mayonnaise)
Butter for bread and for caramelizing onions
In a heavy skillet, melt 2 tablespoons of butter over medium heat. Sauté onions until they begin to turn golden brown. Turn heat down to low, season with salt and pepper and continue to cook until thoroughly caramelized and very soft, about 30 minutes.
Butter one side of each slice of bread. On the opposite side, spread mustard on 4 slices and the herbed mayonnaise on the other 4. Next, cover 4 slices with the cheddar cheese. Spread the caramelized onions evenly over the cheese. Put 2 pieces of bacon on the onions, then top each with Havarti cheese. Place the other piece of bread on top of the Havarti cheese. Heat a heavy bottom skillet or cast iron griddle over medium heat. Grill each sandwich until golden brown on both sides and cheeses are melted. Cut each sandwich in half and serve with soup.
4 tablespoons unsalted butter
1 white onion, coarsely chopped
2 cloves garlic, sliced
2 14-ounce cans whole peeled tomatoes, San Marzano is best
Coarse salt and freshly ground pepper
1 teaspoon paprika
1 ½ cups basic chicken stock
½ cup crème fraiche
3 tablespoon chevre
Fresh parsley, basil, tarragon and chives for garnish
Melt butter in a medium stockpot over medium heat. Cook onion and garlic, stirring constantly, until soft and translucent, about 3 minutes.
Add tomatoes, their juices and stock. Season with salt, pepper and paprika and bring to a boil, then reduce heat and simmer 20-30 minutes.
Working in batches, transfer tomato mixture to a blender and purée until very smooth. Return soup to a clean pot and set over low heat. Whisk in crème fraiche and chevre until completely melted and adjust seasoning with salt and pepper. Spoon into bowls and garnish with herbs. Serve alongside grilled cheese.
Our opulent white and red blends pair successfully with a wide arrange of dishes including grilled cheese and tomato soup.