This is my version of a wonderful toasted cheese sandwich & tomato soup I had while in Atlanta. It was super creamy and just delicious. The soup is quick and easy to make.
Toasted Cheese:
Boar's Head Mild & Creamy Asiago Cheese
Boar's Head Swedish Fontina Cheese
Bread, I used an Italian loaf
Place cheeses between the bread, butter outside of bread, place in skillet & toast until cheese is melting & outside is nicely toasted.
I've added turkey as well as very thinly sliced Granny Smith apples to this sandwich with delicious results!
Creamy Tomato Soup
4 slices bacon
2 cloves garlic, minced
2 cans (28 ounces each) tomatoes in juice (I used Cento brand diced)
1 cup chicken broth
1 Tablespoon sugar
1/4 teaspoon black pepper
1/2 cup heavy cream
1 Tablespoon balsamic vinegar
Fry bacon until crisp, crumble & set aside.
In soup pot, use 1 Tablespoon of the bacon drippings & cook the garlic over medium heat for about 1 minute. Add tomatoes & their juice, broth, sugar and black pepper; bring to a boil, then reduce heat and simmer 15 minutes with cover ajar.
Puree soup with an immersion blender (or in batches in a blender). Stir in cream until incorporated & heat through. Remove from heat; stir in vinegar. Serve, topped with crumbled bacon.
Serves 6
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