Ultimate Grilled Cheese!
2 slices Texas toast, slathered with mayo on one side.
2 slices of bacon (cooked)
2 slices of tomato, lightly grilled
2 slices of cooked bacon, thick sliced.
1 slice each, cheddar, Swiss, pepper jack (or American) cheeses.
melted butter for the outside of the toast.
in a large skillet, place the bread, butter side down, over medium-low heat, place the cheese immediately onto the mayo-side of the bread, add the bacon on the side with only one slice of cheese in an "X" pattern. Place the hot, grilled tomato slices onto the bacon, and press the other slice on top, pressing down to allow the melting cheese to seal it.
Reduce the heat to low so that it doesn't burn. Turn it over once, and remove the pan from the heat. Allow it to sit for a few minutes while you prepare to plate it.
Since it's coming into autumn now; this is a good time to serve it with my tomato bisque. For that I use
Simple Tomato Bisque
2. 28-oz. cans of crushed, or ground tomatoes.
2.cups of (real) half & half, or heavy cream.
1.5 T. dried basil, crushed.
1/4 tsp. (to taste) Cayenne pepper.
1 tsp. sugar.
1/2 tsp. kosher salt.
Bring the tomatoes to a low boil, and add the cream, whisking vigorously until it returns to heat. Whisk in the remaining ingredients, remove from heat, and allow to stand for at least 5 minutes. This soup holds well for up to a week in the refrigerator; and in fact this is a half-recipe. I would make 5 gallons at a time, and often froze half; so my experience is that it freezes well too.
As I would often tell my patrons, "this ain't your Mommy's grilled cheese and tomato soup." Oh my what a meal on a cold winter day!
Blessings,
Arthur
For those of you who like to EAT and/or Cook....
~~~GB~~~
