Tomato Soup with Grilled Maytag Blue Cheese & Sirloin Sandwich

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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.


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


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

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