Rainy Days= Tomato Soup & Grilled Cheese!

Yes, it is still raining in Tallahassee.... and days like these remind me of the 2 year time period, in college, that I lived at 518 West Park-  the Alpha Chi Omega Chapter house. On super rainy and cold days, our Chef- Miss Edith would always make soup (usually Tomato, Minestrone, Chill, etc)  and warm sandwiches (Po Boys, Grilled Cheese, etc)
My personal favorites to this day are  Tomato Soup and Grilled Cheese..
... perhaps I'll make this today for lunch....
Bread and Tomato Soup
  • 1 cup olive oil
  • 3 garlic cloves, peeled and smashed
  • 6 cups day-old white bread, without crusts, torn into small pieces
  • 1 (28-ounce) can whole peeled tomatoes, pureed with their juice
  • 4 cups vegetable stock (or water)
  • 3 to 4 basil leaves, torn into small pieces
  • Kosher salt to taste
1. Heat the oil in a large, deep saucepan over low heat.
2. Sauté the garlic until just fragrant, then add the bread, stirring until all the oil is absorbed and the bread is toasted.
3. Add the tomatoes, stock, basil, and salt.
4. Bring to a boil, then reduce heat. Simmer until the bread breaks down, about 20 minutes. Remove the garlic and serve.
Ultimate Grilled Cheese Sandwich
  • Butter
  • 4 slices country white sourdough bread, cut on deep diagonal into 1/3-inch-thick slices (each about 7x3 1/2 inches)
  • 4 thin slices prosciutto
  • 8 large fresh basil leaves
  • 8 (1/4-inch-thick) slices young Asiago cheese or drained fresh mozzarella cheese
  • 1/4 teaspoon dried crushed red pepper
  • 2 tablespoons olive oil
  • 6 (1/3-inch-thick) slices heirloom tomato (from about 1 large)
Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve

recipes from epicurious