Unveiling My Signature Grilled Cheese & Tomato Soup Creation

Create the Butter Bread Wash:

Start by mixing the butter with broken-up pieces of garlic herb dill cheese and minced garlic in a microwave-safe bowl. Microwave for 20 seconds, then mix the contents. Do this until everything is combined smoothly. Feel free to adjust the ratios based on your taste preferences. Once the mixture is made, spread onto one side of each slice of bread and put aside.

Preheat the Skillet and Assemble the Sandwich:

On a griddle over medium heat, place three slices of bread with the buttered side down. This is the key to achieving a golden, crispy exterior. Once the buttered side starts browning, generously spread the cheese blend on the three slices. When the cheese starts melting, place the other slice of bread with the buttered side up over the cheese. Stuff in as much cheese as your heart desires.

*Optional: Place a pan lid over the bread to melt the cheese faster.

Grill to Perfection:

Flip the sandwich once the cheese has stuck to the newly added slice of bread. Grill until each side turns a beautiful crispy golden brown. Ensure the cheese melts into a gooey masterpiece.

Slice and Serve:

Carefully remove the grilled cheese from the griddle, slice it diagonally for a touch of gourmet presentation, and get ready to experience the perfect crunch and cheese pull.

Spread out all the veggies on a large baking tray and drizzle oil over all of the veggies. Roast the veggies at 400° Fahrenheit for 1 hour. In a blender, add two cups of water/broth and all the roasted veggies.

Infuse Flavors:

Blend in the cheese, butter, red pepper, dry basil, half and half, and let the flavors meld together. Adjust the consistency to your liking by adding more water/broth if needed. Pour the mixture into a pot over medium heat before serving.

Plating and Garnish:

In a bowl, ladle over your desired amount of soup and drizzle some balsamic vinaigrette. Top with some fresh or dried basil.