Tomato Soup with Grilled Maytag Blue Cheese & Sirloin Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
4

The idea for Grilled Cheese of the Day with Tomato Soup came about as a lark; it's now a lunch mainstay for recipe creator,Chef Marlin Kaplan. "Culinarily, it's a cool thing— coupling unusual ingredients with something as accessible as tomato soup," he says.

Ingredients

Tomato Soup:
1 tbsp. olive oil
1 cup diced onions
2 tbsp. chopped garlic
1 lb. whole, peeled pear tomatoes
1 cup chicken stock
1 tbsp. sugar
1 cup béchamel sauce or heavy cream
Salt and pepper, to taste
Chopped chives, for garnish

For the Sandwich:
8 slices challah bread
Olive oil
Salt and pepper, to taste
1 lb. sirloin steak
4 oz. oven-roasted tomatoes
8 oz. Maytag blue cheese
1 bunch watercress

Steps

Tomato Soup:

1. In a heavy saucepan, heat oil and sweat onions and garlic. Add tomatoes and stock and bring to a boil. Reduce heat and let simmer for 30 min.

2. Transfer mixture to blender and puree with sugar.

3. Return soup to saucepan and add béchamel or heavy cream. Bring to a boil to heat through.

4. Correct seasonings and garnish with chopped chives.

For the Sandwich:

1. Brush slices of challah with olive oil and grill.

2. Season sirloin with salt and pepper; grill to medium-rare and set aside.

3. Divide blue cheese onto bread slices and place under broiler; melt cheese.

4. Slice sirloin and place on top of melted blue cheese. Arrange tomatoes on top of steak slices. Garnish with watercress and top with remaining bread slices. Slice in half and serve immediately.

Source: Recipe by Chef Marlin Kaplan

More From FoodService Director

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources