Pesto Grilled Cheese Sandwiches with Spicy Tomato Soup

Pesto Grilled Cheese Sandwiches

with Spicy Tomato Soup

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving

For tonight’s dinner, we’re calling on the timeless combination of grilled cheese and tomato soup. Our buttery Fontina sandwiches get a delicious addition from a layer of fresh pesto made with parsley, toasted walnuts and parmesan cheese. The classic sandwiches become even more delicious after a dunk in the spicy tomato soup—turned deliciously smooth with a bit of crème fraîche stirred in just before serving.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Finely chop the parsley leaves and stems. Thinly slice the Fontina cheese (discarding any rind). Peel and mince the garlic. Peel and small dice the onion.

Toast the walnuts & make the pesto:
2 Toast the walnuts & make the pesto:

Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the walnuts and toast, stirring frequently, 3 to 4 minutes, or until golden brown. Transfer to a cutting board. Wipe out the pan. When cool enough to handle, finely chop the toasted walnuts. Transfer to a bowl. Add the parsley and up to half the parmesan cheese (you will have extra cheese); season with salt and pepper. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Assemble the sandwiches:
3 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Divide the pesto between 2 of the slices. Top with the Fontina cheese; season with salt and pepper. Complete the sandwiches with the remaining slices.

Start the soup:
4 Start the soup:

In a medium pot, heat a drizzle of olive oil on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatoes, ¾ cup of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 8 to 9 minutes, or until thickened and reduced in volume by about ¼. Turn off the heat.

Cook the sandwiches:
5 Cook the sandwiches:

Once the soup has cooked for about 5 minutes, in the pan used to toast the walnuts, heat a drizzle of olive oil on medium until hot. Add the sandwiches and cook 2 to 3 minutes per side, or until the bread is browned and the cheese has melted. (If the pan seems dry, add 1 teaspoon of olive oil before flipping the sandwiches.) Transfer to a cutting board; immediately season with salt and pepper.

Finish the soup & plate your dish:
6 Finish the soup & plate your dish:

Add the crème fraîche to the pot of soup; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished soup between 2 bowls. Cut the cooked sandwiches in half on an angle and divide between 2 dishes. Serve with the soup on the side. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Finely chop the parsley leaves and stems. Thinly slice the Fontina cheese (discarding any rind). Peel and mince the garlic. Peel and small dice the onion.

2 Toast the walnuts & make the pesto:

Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the walnuts and toast, stirring frequently, 3 to 4 minutes, or until golden brown. Transfer to a cutting board. Wipe out the pan. When cool enough to handle, finely chop the toasted walnuts. Transfer to a bowl. Add the parsley and up to half the parmesan cheese (you will have extra cheese); season with salt and pepper. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Toast the walnuts & make the pesto:
Assemble the sandwiches:
3 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Divide the pesto between 2 of the slices. Top with the Fontina cheese; season with salt and pepper. Complete the sandwiches with the remaining slices.

4 Start the soup:

In a medium pot, heat a drizzle of olive oil on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatoes, ¾ cup of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 8 to 9 minutes, or until thickened and reduced in volume by about ¼. Turn off the heat.

Start the soup:
Cook the sandwiches:
5 Cook the sandwiches:

Once the soup has cooked for about 5 minutes, in the pan used to toast the walnuts, heat a drizzle of olive oil on medium until hot. Add the sandwiches and cook 2 to 3 minutes per side, or until the bread is browned and the cheese has melted. (If the pan seems dry, add 1 teaspoon of olive oil before flipping the sandwiches.) Transfer to a cutting board; immediately season with salt and pepper.

6 Finish the soup & plate your dish:

Add the crème fraîche to the pot of soup; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished soup between 2 bowls. Cut the cooked sandwiches in half on an angle and divide between 2 dishes. Serve with the soup on the side. Enjoy!

Finish the soup & plate your dish: