Imagine one of the most classic combos – grilled cheese and tomato soup. Now combine the two and you have an ooey-gooey roasted tomato grilled cheese.
This is officially my favorite grilled cheese sandwich to date.
And I loved using up some of what will probably be the last of our tomatoes (yep, they’re still growing and producing) in this summer-to-fall transition.
The sandwich couldn’t be easier to prepare but you do need a little bit of time in order to roast the tomatoes.
Simply halve and deseed a handful of plum tomatoes (I used 6 of our homegrown plum tomatoes). Toss with garlic and olive oil and roasted at 400 degrees for 20 minutes.
In a bowl, combine the mayo, cream cheese and cheddar cheese.
Once the tomatoes have roasted, pulse in a mini food processor along with fresh basil leaves, salt and pepper.
I veered off from the original recipe and I added the tomato mixture to the cheese mixture and mixed. I then slathered 1/4th of the mixture onto a slice of bread and topped with another slice of bread. (p.s. Udi’s Gluten-Free Millet-Chia bread is amazing!!!) Cook the sandwiches on a panini press until toasted and all the cheese was melted.
This sandwich has all the flavors of your favorite soup and sandwich combo in each and every bite. I loved the roasted tomato flavors with the sharp cheddar. And the fresh basil gave the sandwich freshness.
I typically don’t like hot soup unless it’s cold out so this is the perfect sandwich for when you want the comforting combo but it’s “too hot out.”