(KUTV) — Warm up this weekend with this toasty recipe!
Garlic Grilled Cheese Panini and Tomato Soup
Recipe Courtesy Chef Bryan Woolley
- 6 large tomatoes
- 1/2 onion, peeled
- 3 garlic cloves, peeled
- 1 bunch fresh basil
- 2 cups vegetable stock
- 1 can tomato paste, 6 ounce can, Italian Style
- 8 tbsp butter, softened
- 1 tsp finally minced garlic
- 1 tbsp dried parsley
- 8 slices soft style bread, use your favorite bread
- 8 slices cheese, choose your favorite cheese
- salt and pepper to taste
Quarter the tomatoes and place them in a blender. Add the onion, garlic, basil, vegetable stock and tomato paste. Blend everything until smooth.
Transfer tomato mixture to a large sauce pan and heat the soup to a boil, reduce the heat and simmer for five minutes. Be sure to stir frequently. Adjust salt and pepper to taste.
While the soup is cooking, create the compound butter for the grilled cheese sandwiches. Make sure the butter is softened and add the minced garlic and parsley. Whisk the ingredients together to combine. Set aside until ready to use.
Preheat a skillet or panini press and place two slices of cheese per grilled cheese.
Using the newly made compound butter, carefully spread the garlic compound butter onto both sides of the cheese sandwich. If using a skillet, grill each side of the sandwich on medium low heat until each side of the sandwich is golden brown and the cheese has melted. If using a panini grill, follow the manufacturers instructions for grilling sandwiches.
Serve the garlic grilled cheese sandwich with the freshly made tomato soup and enjoy!