A grilled cheese sandwich and a bowl of tomato soup are perhaps the most comforting of soup and sandwich combos. For me, the mere mention of grilled cheese sandwiches and tomato soup always seems to conjure memories of rainy days from my youth —though I'm not sure if I'm actually remembering events from my own childhood, or some Kraft and/or Cambell's soup commercial.
As an adult, the combination is still just as comforting, but for convenience's sake, here's a way to incorporate the soup into the sandwich. A grilled cheese sandwich made with sharp white cheddar cheese is given new life when studded with sun-dried tomatoes, and spread with harissa, a spicy Tunisian condiment of various red peppers. And instead of using butter to brown and crisp this sandwich, dip a pastry brush into the olive oil in which the sun-dried tomatoes were packed. Then lightly brush the outer sides of the sandwich with the infused oil for an additional hit of tomato essence.
A grilled cheese sandwich with sun-dried tomatoes and Harissa—a spicy soup and sandwich all in one.
Harissa is a spicy Tunisian condiment that can be found in Middle Eastern markets and gourmet food stores. You can use Sriracha or Sambal as a substitute.
- 2 tablespoons sun-dried tomatoes packed in olive oil, drained, plus oil from jar for brushing on bread
- 4 slices sourdough bread
- Harissa paste, for spreading
- 1 cup shredded sharp white chedder cheese
Dip a pastry brush into the jar of olive oil and sun-dried tomatoes. Brush 1 side of each slice of bread with the oil, then turn the bread over. Spread as much or as little harissa paste as you'd like (depending on desired level of spice) on the remaining sides of the bread.
Evenly distribute the cheese over two slices of bread. Divide the chopped tomatoes among the cheese-topped bread, then top with the remaining slices of bread. Heat a large cast iron, or nonstick, skillet over medium heat. Cook the sandwiches until golden brown on all sides and the cheese is melted, 3 to 4 minutes per side. Serve immediately.
Cast iron pan or non-stick skillet, pastry brush