If I ever committed a horrible crime and I were about to be jailed for life, this would definitely be my last meal of freedom… sorry for all the drama, but I wanted you to know how amazing this meal is! I crave it when I want something comforting. I am not in any way encouraging emotional eating, but sometimes we need food that feels like a hug to the soul. That’s how this meal feels! The ultimate grilled cheese sandwich loaded with Emmental, mature Cheddar, and sheep Bulgarian cheese, buttery and crispy on the outside, beautifully cheesy on the inside. I serve the sandwich with a creamy roasted tomato soup for lots of dipping. Here’s the recipe. Oh yum!
Preheat the oven to 200°C and line a large baking dish with parchment paper.
Add the tomatoes, onion quarters, and garlic to the dish. Season with salt and black pepper. Drizzle with extra virgin olive oil and honey, then sprinkle with Za’atar, and add the basil stalks. Bake in the preheated oven for 60 Minutes.
Transfer the tomatoes, onion, and garlic to a medium pot. Discard the basil. Add the vegetable stock and blend until smooth. Gently heat up the soup, taste, adjust the seasoning, and loosen up with a bit of water if needed.
Meanwhile, mix the cheeses together in a medium bowl. Place 2 bread slices on a board and divide the cheese mix among them. Close the sandwiches with the other 2 slices. Spread the softened butter on both sides of the sandwiches.
Heat a large skillet on low medium heat. Grill the sandwiches for 5 minutes on each side, until the bread browns nicely and the cheese melts.
Divide the soup among bowls. Finish with a drizzle of extra virgin olive oil, then garnish with a pinch of za’atar and basil leaves. Cut the warm sandwiches in half and serve with the soup. Enjoy!
Ingredients
Directions
Preheat the oven to 200°C and line a large baking dish with parchment paper.
Add the tomatoes, onion quarters, and garlic to the dish. Season with salt and black pepper. Drizzle with extra virgin olive oil and honey, then sprinkle with Za’atar, and add the basil stalks. Bake in the preheated oven for 60 Minutes.
Transfer the tomatoes, onion, and garlic to a medium pot. Discard the basil. Add the vegetable stock and blend until smooth. Gently heat up the soup, taste, adjust the seasoning, and loosen up with a bit of water if needed.
Meanwhile, mix the cheeses together in a medium bowl. Place 2 bread slices on a board and divide the cheese mix among them. Close the sandwiches with the other 2 slices. Spread the softened butter on both sides of the sandwiches.
Heat a large skillet on low medium heat. Grill the sandwiches for 5 minutes on each side, until the bread browns nicely and the cheese melts.
Divide the soup among bowls. Finish with a drizzle of extra virgin olive oil, then garnish with a pinch of za’atar and basil leaves. Cut the warm sandwiches in half and serve with the soup. Enjoy!