It’s been a quiet week in our kitchen. Lindsay and I were both sick, Lindsay has been travelling again for work, and we had out-of-town guests staying with us this past weekend. Meals at home were quick, and we mostly forgot to take photos. But, there is one exception: quick local grilled cheese sandwich and tomato soup.
Grilled Cheese and Tomato Soup
Ingredients:
| Amount | Ingredient | Preparation | Where we bought it (* Union Sq. Greenmarket) |
|---|---|---|---|
| 1 loaf | Homemade sourdough bread | We’ll post the recipe once we get it right | Flour from Cayuga Pure Organics * |
| ~0.25 lb | Swiss-style cheese | Cut into 4 generous slices | Cato Corner Farm * |
| 1 TBsp | Butter | Melted 30 seconds in the microwave | Ronnybrook Dairy * |
| 1 Jar | Whole tomatoes | Cherry Lane Farms * | |
| 0.25 cup | Cream | Ronnybrook Dairy * |
Directions:
- Lindsay is experimenting with sourdough, but our first attempt at a starter fell kind of flat. Literally.
The bread was still very tasty, just very dense. We cut and quartered it, and it worked well for what became grilled cheese paninis.
- The cheese was a great swiss-style cheese from Cato Corner Farm. We used the better part of the 1/4 pound that we bought, cutting four generous slices.
- We heated our stove top griddle on medium-low (no need for a griddle, it can just be a pan), and brushed the sandwiches with the melted butter.
- We used two cast iron pans to weigh the sandwiches down and press them as we grilled. I had the heat up a bit too high at this point and the sandwiches got a bit blackened.
- Lindsay heated a jar of canned whole tomatoes, mixed in a little cream, and attacked it with a stick blender. And in just one minute we had fresh, local, (nearly) sodium-free tomato soup!
ok that looks delicious.
Love homemade tomato soup and grilled cheese! My grandmother (Nanny) used to put in a little baking soda at the end to neutralize some of the tomato acid.