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To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard.
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2
Spread a liberal amount of butter mixture on 2 slices of bread.
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3
Flip over slices and spread some Dijon mustard on other sides.
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Place Cheddar cheese on the Dijon side of both slices.
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Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice.
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Combine both sides together and place in a medium skillet over medium heat.
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Cook until golden brown and crusty.
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Flip sandwich and place a weighted cast iron pan on top.
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Cook until golden brown and cheese has melted.
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Remove from skillet and serve immediately with tomato soup.
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11
To make the soup: Puree the crushed tomatoes and set aside.
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In a heavy stainless steel pot, heat basil olive oil.
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Add shallots and cook until soft.
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Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon.
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Add tomato puree, cream, chicken broth, and salt and sugar, to taste.
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Bring to a simmer.
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Pour soup into bowls and garnish with chiffonnade basil.
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Serve immediately with grilled cheese sandwich.
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19
A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
