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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources