Grilled Cheese And Soup Recipes

Kids' Grilled Cheese Sandwich:
Ingredients

Serves 8

8 slices of Cheddar Cheese
8 Slices of Mozzarella
16 pieces of whole wheat bread
1/4 c of melted butter

Directions

Brush outsides of bread with melted butter. Place 1 slice of mozzerella and 1 slice of cheddar on each piece of bread. Grill both sides and then cut into triangles by marking an X in the center.

Serve with sliced apples.

Roasted Tomato and Fennel Soup & Mozzarella and Pesto Grilled Cheese Sandwich:
Ingredients
For the soup:
Serves 8
2 lbs Roma tomatoes
2 bulbs fennel
6 garlic cloves, peeled
3 tbsp olive oil
1 tsp Herbs de Provence
salt and pepper to taste
2 tbps olive oil
1 yellow onion
1 carrot, chopped
1 celery, chopped
2 cups vegetable stock
4 sprigs of thyme
1 bay leaf, fresh or dried
2 tbsp tomato paste
1 tsp salt
¼ tsp freshly cracked pepper

For the grilled cheese sandwich:

Serves 8

16 slices of olive bread
16 slices mozzarella cheese
½ cup of sun-dried tomatoes, thinly sliced
¼ c melted butter

For pesto:

2 cups of fresh basil
1 clove garlic
3 tbsp pine nuts
½ cup of olive oil
¼ c Parmesan cheese
salt and pepper to taste

Directions

For the soup:

Preheat oven to 450.

Slice Roma tomatoes in half and place on a rimmed cookie sheet. Quarter fennel bulbs and peel garlic, and also place on sheet. Drizzle olive oil on top, along with salt, pepper, and Herbs de Provence. Toss well on pan, and roast for 20-25 minutes.

Place 2 tbsp of olive oil in a large soup pot. Sautee onion, carrot and celery, cover and let cook until tender and fragrant. Add roasted vegetables and all their juice. Add 2 cups of stock, thyme, bay leaf, and tomato paste. Simmer covered for 10 minutes.

Fish out bay leaf and thyme with a slotted spot. Puree in blender, in batches, until smooth. Pour back into pot, season with salt and pepper. If soup is too thick, add more vegetable stock. Garnish with a drizzle of olive oil and fresh thyme.

For the grilled cheese sandwich:

To make pesto, place basil, garlic, pine nuts, salt and pepper in a food processor. Pulse until combined. Slowly add olive oil, pulsing until a paste forms. Remove from processor, place in a bowl stir in cheese. Place in airtight container and refrigerate until ready to use (it will last for 1 week in the fridge or in the freezer for 3 months).

Brush outside of bread with melted butter. Brush inside of bread with pesto. Place 1 slice of cheese on each side and top with sun-dried tomatoes. Put the pieces of bread together like a sandwich and grill on griddle 2-3 mins each side until golden brown and the cheese is nicely melted.

Spicy Corn Tortilla Soup & Smoky Bacon and Grilled Cheese Sandwich:
Ingredients

For the soup:

Serves 8

2 tbsp butter
1 white onion, diced
1 russet Potato, peeled and chopped into cubes
1 bag frozen corn
3 cups of vegetable stock
1 tsp salt
¼ tsp freshly cracked pepper
¼ c whole milk
4 tbsp fresh cilantro, finely chopped
Hot Sauce to taste
3 white corn tortillas, cut into thin 2 inch strips
3 blue corn tortillas cut into thin 2 inch strips

For the grilled cheese sandwich:

Serves 8

16 pieces of sourdough bread
16 pieces of cheddar cheese
½ cup of cooked, crumbled bacon
1 tbsp smoked paprika
¼ c of melted butter

Directions

For the soup:

Preheat oven to 350.

Slice tortillas in half, and then cut into 2-inch strips. Spread out on a single layer on a rimmed cooking sheet. Toast for 10-15 minutes until crispy and golden brown. Set aside.

Melt butter in a large stockpot. Sautee the onion until soft and fragrant. Add potatoes, corn and stock. Simmer until potatoes are fork tender. Puree soup in batches in a blender. Return to pot and season with salt and pepper and add milk. Serve garnished with cilantro, hot sauce, and toasted tortilla strips.

For the grilled cheese sandwich:

Brush outside of bread with melted butter. Add 1 slice of cheese to each piece of bread, 1 tbsp cooked, crumbled bacon and a few dashes of smoked paprika. Put bread together to form a sandwich and grill, butter side down until golden brown and the cheese is melted.

Potato and Leek Soup & Grilled Ham & Swiss Cheese Sandwich:
Ingredients
For the soup:
2 tbsp butter
1 white onion, diced
3 leeks, white parts only, sliced
2 celery sticks, diced
2 cloves of garlic, chopped
2 russet potatoes, peeled and chopped into cubes
1 32 oz container of vegetable stock
1 tsp salt
¼ tsp freshly cracked pepper
4 tbsp fresh chives, thinly chopped

For the grilled cheese sandwich:
16 pieces of French loaf bread
16 pieces of Swiss cheese
16 pieces of sliced ham
½ cup of Dijon, whole grain mustard
¼ c of melted butter

Directions
For the soup:
Melt butter in a large stockpot.  Sautee onion, leeks, celery, garlic until soft and fragrant.  Add potatoes and stock. Simmer until potatoes are fork tender.  Puree soup in batches in a blender.  Return to pot and season with salt and pepper.  Serve garnished with fresh chives.

For the grilled cheese sandwich:
Brush the outside of the bread with melted butter.  Brush the inside with Dijon mustard.  To the mustard side, add 1 slice of cheese to each piece of bread, and 1 slice of ham.  Put bread together to form a sandwich and grill, butter side down until golden brown and the cheese is melted.

Butternut Squash Soup & Pear and Brie Grilled Sandwich:
Ingredients

For the soup:

Serves 8

2 tbsp butter
1 white onion, diced
1 celery stalk, cubed
1 medium sized butternut squash, peeled and cubed
2-3 cups of vegetable stock
1 tsp salt
¼ tsp freshly cracked pepper
4 tbsp chopped pecans

For the grilled cheese sandwich:

Serves 8

16 slices of raisin walnut bread
16 slices of brie cheese
3 pears
¼ c of melted butter

Directions

For the soup:

Melt butter in a large stockpot. Sautee onion, and celery until soft and fragrant. Add squash and stock. Simmer until squash is fork tender. Puree soup in batches in a blender. Return to pot and season with salt and pepper. Serve garnished with chopped pecans.

For the grilled cheese sandwich:

Brush melted butter on outside of bread. Place 1 slice of brie on each piece of bread and top with 3-4 sliced pears. Create a “sandwich”, and grill for 2-3 minutes on each side until cheese is melted and sandwich is golden brown.

Ridiculously Good Chocolate Chip Hazelnut Pie:
Ingredients

Serves 8

1 cup of flour
½ tsp baking powder
½ tsp salt
1 stick (1/2 cup) of butter
½ cup granulated sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla
2 cup of chocolate chips
1 cup of roasted hazelnuts, roughly chopped

Directions

Preheat the oven to 350.

Spread hazelnuts out on a sheet pan, and bake for 350 degrees for about 5-7 mins, until skins begin to crack and they become fragrant.

Remove from oven, transfer to kitchen towel, wrap and let nuts steam for about 10 mins to help release their skins.

Rub nuts against each other in towel, to release their skins and then roughly chop and set aside. (TIP: Place nuts in Ziplock bag and seal. Whack bag with a roller pin or heavy pot. Nuts will be chopped, without a mess!)

Whisk together the flour, baking powder and salt, set aside. In the bowl of a standing mixer, beat together the butter and the sugars, until light and fluffy. Then add the egg, beating together until incorporated, scraping down the bowl as needed and the vanilla. Remove bowl from the mixer and stir in the nuts and the chocolate chips.

Lightly grease a 9” non-stick, removable bottom, tart pan. Turn dough out and spread evenly with a spatula. Bake 25-30 mins until a toothpick inserted into the center, comes out clean.

Serve with a scoop of vanilla ice cream.