Heirloom Grilled Cheese Sandwich and Chunky Tomato

Name: Heirloom Grilled Cheese Sandwich and Chunky Tomato Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, softened; 1 tablespoon grated Parmigiano-Reggiano; 1 tablespoon Dijon mustard, plus 4 tablespoons; 8 slices Shephard's bread; 8 ounces white Cheddar cheese, shredded; 1 heirloom tomato, sliced into 3 (1/8-inch) slices; 8 strips thick sliced apple wood smoked bacon, fried; 1 (28-ounce) can crushed tomatoes; 2 tablespoons extra-virgin basil olive oil; 3 tablespoons finely diced shallots; 2 garlic cloves, finely diced; 2 tablespoons finely chopped thyme leaves; 2 tablespoons finely chopped basil leaves; 3 strips thick sliced apple wood smoked bacon, fried and diced; 3 ounce tomato paste; 1/2 cup heavy cream; 1 cup chicken broth; Salt; Sugar, to taste; 1 tablespoon chiffonnade basil, for garnish

Servings: persons

1 stick unsalted butter, softened
1 tablespoon grated Parmigiano-Reggiano
1 tablespoon Dijon mustard, plus 4 tablespoons
8 slices Shephard's bread
8 ounces white Cheddar cheese, shredded
1 heirloom tomato, sliced into 3 (1/8-inch) slices
8 strips thick sliced apple wood smoked bacon, fried
1 (28-ounce) can crushed tomatoes
2 tablespoons extra-virgin basil olive oil
3 tablespoons finely diced shallots
2 garlic cloves, finely diced
2 tablespoons finely chopped thyme leaves
2 tablespoons finely chopped basil leaves
3 strips thick sliced apple wood smoked bacon, fried and diced
3 ounce tomato paste
1/2 cup heavy cream
1 cup chicken broth
Salt
Sugar, to taste
1 tablespoon chiffonnade basil, for garnish

1
To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard.
2
Spread a liberal amount of butter mixture on 2 slices of bread.
3
Flip over slices and spread some Dijon mustard on other sides.
4
Place Cheddar cheese on the Dijon side of both slices.
5
Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice.
6
Combine both sides together and place in a medium skillet over medium heat.
7
Cook until golden brown and crusty.
8
Flip sandwich and place a weighted cast iron pan on top.
9
Cook until golden brown and cheese has melted.
10
Remove from skillet and serve immediately with tomato soup.
11
To make the soup: Puree the crushed tomatoes and set aside.
12
In a heavy stainless steel pot, heat basil olive oil.
13
Add shallots and cook until soft.
14
Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon.
15
Add tomato puree, cream, chicken broth, and salt and sugar, to taste.
16
Bring to a simmer.
17
Pour soup into bowls and garnish with chiffonnade basil.
18
Serve immediately with grilled cheese sandwich.
19
A viewer, who may not be a professional cook, provided this recipe.
20
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 stick unsalted butter, softened, 1 tablespoon grated Parmigiano-Reggiano, 1 tablespoon Dijon mustard, plus 4 tablespoons, 8 slices Shephard's bread, and more.

Yes, Heirloom Grilled Cheese Sandwich and Chunky Tomato Bacon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Heirloom Grilled Cheese Sandwich and Chunky Tomato Bacon Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions