This is a spin on a classic comfort pairing. Ree’s broiled tomatoes makes for an easy, hands-off preparation that also intensifies their flavor. It is a good idea to make a big batch, as it keeps well in the fridge or the freezer.
| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 2 servings |
Ingredients
- 10 ounces cherry tomatoes
- 2 tablespoons tomato paste
- 3 green onions, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 sprig fresh rosemary
- 2 tablespoons pesto
- 4 slices Jewish rye and pumpernickel swirl bread
- 4 tablespoons pesto
- 8 slices American cheese
- 4 ounces Gruyère, grated
- 1/4 cup mayonnaise
Instructions
- For the soup: Preheat the oven to broil. Heat a large cast-iron skillet or griddle over medium heat.
- Add the tomatoes, tomato paste, green onions and garlic to a small baking dish. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine, then place under the broiler to lightly char the tomatoes and cook the tomato paste, about 6 minutes.
- Shake the baking dish, then add the cream, balsamic and rosemary. Return to the broiler and cook until the cream has reduced and thickened slightly, an additional 6 to 7 minutes.
- Add the tomato mixture to a heatproof blender and puree until smooth. Taste and adjust the seasoning. Divide between two bowls, swirling a tablespoon of pesto into each.
- Meanwhile, build the grilled cheese sandwiches by laying out the bread. Spread a tablespoon of pesto on each slice of bread. For each sandwich, lay 2 pieces of American cheese, half the grated Gruyère, then 2 more slices of American cheese on one of the slices. Top with the remaining slices of bread. Spread 1 tablespoon of mayonnaise on the top of each. Place in the skillet, mayo side down. Spread the top of the sandwiches with another tablespoon of mayonnaise each. Toast, flipping as needed, until the cheese has melted on the inside and the outside is golden, 4 to 5 minutes a side. Serve with the soup.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1428 |
| Total Fat | 115 g |
| Saturated Fat | 45 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 7 g |
| Sugar | 13 g |
| Protein | 46 g |
| Cholesterol | 213 mg |
| Sodium | 2351 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1428 |
| Total Fat | 115 g |
| Saturated Fat | 45 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 7 g |
| Sugar | 13 g |
| Protein | 46 g |
| Cholesterol | 213 mg |
| Sodium | 2351 mg |
Reviews
Only made the soup and it was totally delicious! Quick and easy and worked perfectly using plant based cream. Left off the pesto and it was definitely not needed for flavor but I’m sure is a nice garnish m. Know that the recipe as written really only makes one decent serving so plan accordingly! I will be quadrupling next time!
More like 25 minutes but I won’t dock a whole star for that. Surprisingly the soup was the star here — I was shocked at the depth of flavor this very quick and easy recipe was able to get. A Gruyère grilled cheese being delicious is no surprise, but that stack of ingredients delivered as well.
The sandwich was really greasy (fat from cheese, from pesto, from mayo (and I used a bit less than called for)). Soup was a bit vinegary and heavy. I’ve made many good things though from Ree.
Delicious quick soup. Layers of flavor and it tasted very fresh due to the cherry tomato. Thanks Ree!
Made tonight. The grilled cheese was of course a hit. I made it with sourdough. The soup was absolutely delicious. Easy and full of flavor. I doubled the recipe and am glad I did. Leftovers are going to be delicious. My son went back for seconds! I will certainly make this again! Ignore the below reviews. They are nonsense! Make it!
Can’t believe they’re getting rid of Valerie’s show for recipes like this.
Why would you give 2 stars and haven’t made it yet?
My son said this looked delicious, so I saved it to my Food Network account. Can’t wait to make it.