A camel likes a hot, dry enviroment. So does grilled cheese! Butter the bread, not the pan.
I had the opportunity to demo a recipe from my book, SNACKS: Adventures in Food, Aisle by Aisle on my pal Chef Josh Silver's program, Cooking in Sonoma.
|On the Ginger Grille set at G&G|
I made soupwiches. A fusion of two of my favorite comfort foods: Grilled cheese and tomato soup. It starts with a compound butter, or as Josh says, "Butter mixed with other things." For mine, I combine Campbell's condensed tomato soup, minced shallots and softened butter.
My favorite bread for grilled cheese is English Muffin bread, but sourdough and French are terrific, too. Smear the butter on both sides and add grated cheese - it will melt faster and more evenly.
|I made a dozen to feed our studio audience|
After lightly brushing both sides of the sandwich with olive oil, I cooked them on a hot griddle and sliced them on a diagonal. I have to confess that I was nervous awaiting the reaction of the audience (and Josh). I'm a homecooker after all, not a chef, and this was my first time cooking for anyone other than friends and family. But lots of folks came back for seconds and I took that as a compliment.
Mmmm mmmm good!
Serves 4 as a Soupwich or 12 as an hors d’oeurve
1 stick butter, room temperature
¼ cup Campbell’s Tomato Soup, condensed (i.e. straight from the can)
1 tablespoon onion or shallot, minced
2 cups cheddar cheese, shredded
8 slices bread, I prefer English Muffin bread, French or sourdough
Mix butter, soup and onion.
Spread one tablespoon of tomato soup butter on each slice of bread.
Put ½ cup cheddar cheese on four of the slices and close.
Press on Soupwich to seal it.
Using a pastry brush, lightly paint the outside of the Soupwich on both sides with olive oil. Alternately you can use soft or melted butter.
Heat a heavy or non-stick skillet on medium high. When it is hot, add Soupwich.
Squish and flip a few times until browned on both sides and the cheese is melted.
*If you are serving the Soupwiches as an hors d’oeurve, remove the crusts and cut on the diagonal.
*Go ahead and make the rest of the soup. Be sure to fill the can ¾ full, not all the way to the top.