Grilled Cheese Sandwich with Mushrooms and Truffle Oil

truffle grilled cheese
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
8

It's not your everyday grilled cheese sandwich and tomato soup combination. The aroma and taste of the truffle oil and truffle cheese will delight those who know, and convert those who have never had the experience.

Ingredients

3 lb. plum tomatoes, quartered lengthwise
3 unpeeled garlic cloves
Olive oil, as needed
3 tbsp. shallot, finely chopped
1 tbsp. butter
3 cups chicken broth
2 cups mushrooms, sliced
Olive oil, as needed
Truffle oil, as needed
8 slices truffle cheese
16 slices bread, buttered on both sides
 

Steps

1. Toss tomatoes with olive oil; season and spread on a baking sheet, skin side down. Roast in a 200 F oven for about 6 hours, until tomatoes are soft and dark brown. Cool.

2. In a saucepan, saute shallot in butter. Add oregano, tomatoes, garlic (skins discarded) and stock. Simmer, covered, 30-45 minutes, stirring occasionally. In a blender or food processor, puree the soup in batches and return it to the pan. Over low heat, whisk in lemon juice and season to taste. Cook and reduce to desired consistency. Reserve.

3. In a skillet over medium heat, saute mushrooms in olive oil and a drizzle of truffle oil until soft. Remove from pan.

4. Layer one piece of bread with one slice of cheese and top with sauteed mushrooms. Top with second slice of bread and grill in the skillet over medium heat until bread is golden brown and cheese is melted. Serve with roasted tomato soup.
 

More From FoodService Director

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

FSD Resources