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

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources