Grilled Cheese Sandwich with Mushrooms and Truffle Oil

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.

At a glance

Main Ingredient

Cuisine Type

American

Menu Part

Sandwich/Wrap

Serves

Yield: 8

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

Methods/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 hr., until tomatoes are soft and dark brown. Cool.

2. In a saucepan, sauté shallot in butter. Add oregano, tomatoes, garlic (skins discarded) and stock. Simmer, covered, 30-45 min., stirring occasionally. In a blender or food processor, purée 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, sauté 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 sautéed 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.