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1
Heat the milk over moderate heat in a medium pot.
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2
Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth.
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3
Pour mixture into milk and raise heat to bring soup to a boil.
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4
Reduce heat and simmer 15 minutes.
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5
While soup cooks, make pesto and sammies.
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6
Fill the food processor with watercress, loosely packed.
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7
Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor.
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8
Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
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9
Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
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10
Transfer watercress paste to a bowl.
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11
Stir in the remaining oil and the cheese.
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12
Taste pesto sauce and adjust seasonings.
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13
Heat a griddle over medium high heat.
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14
Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side.
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15
Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions.
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16
Season the peppers and onions and cook until just tender, 5 minutes.
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17
Remove them from the griddle.
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18
Wipe the griddle clean and reduce heat to medium low.
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19
Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top.
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20
Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted.
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21
Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
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22
Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.
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23
Cut the patty melts corner to corner and dip in the soup as you eat.
