Grilled Cheese Sandwich with Mushrooms and Truffle Oil

truffle grilled cheese
Menu Part: 
Cuisine Type: 

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.


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


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.

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