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1
For the soup
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2
Boil the pasta in a pot of water, with the garlic and shallots, until the pasta is cooked. (I like boiling the garlic and onions in with the pasta. The garlic and onions really seem to flavor the pasta as it cooks). Drain and then put the pasta, garlic and shallots back into the pot.
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3
Into the same pot, add the tomato paste, whole milk, lemon juice, salt, pepper, mustard powder and nutmeg to the pasta, garlic, and shallots. Heat until thick and hot.
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4
For the sandwiches
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5
Grate the cheddar cheese through the largest holes in a box grater. Next, thinly slice the apple and remove the core. Set both the cheese and apple slices aside.
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6
Butter one side of a slice of bread and place it butter-side down in a skillet on low to medium-low heat. Add a layer of cheddar, a layer of apple and top with a final layer of cheese. Sprinkle with ground black pepper and top with another buttered slice of bread (butter side up).
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7
Cover skillet to allow the cheese to melt slightly before flipping the sandwich. Flip the sandwich when the bottom is golden brown, careful not to let any unmelted cheese fall out. I find it's easiest to flip when you place the spatula upside down on the sandwich, holding it firm to the bottom of the skillet. You then turn the skillet upside-down letting the sandwich rest on the spatula, toasted side up. After replacing the skillet on the burner you can then slide the sandwich, butter side down and toast side up, back into the pan.
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8
Remove the sandwich from the skillet when both sides are golden brown and the cheese is melted.
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9
I like to slice my sandwich into triangles and dip it into the tomato soup as I eat!
