Chef Roberto shows how to make the perfect grilled cheese and tomato soup for grownups - and it just happens to be vegan!
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Grilled Cheese for Grown-Ups
It is well-decided among experts that the quality of a grilled cheese rests on the flavor of the cheese, and vegan cheese is a tricky matter. Some liquefy instead of melt and others don't melt at all. I know that some foodies are actually offended by the concept of vegan grilled cheese, but great improvements have been made. Daiya and Follow Your Heart cheese for example are really yummy and good melters. I'm sure there are other good brands out there I'm unaware of as well. Before I was vegan I lived by the motto "If it's good...It's good" and this sandwich is really good. I'm pretty sure that my former carnivorous self would enjoy this crispy treat even though the cheese is vegan.
Like most vegan dishes, the grilled cheese is a sum of its parts. I'm totally happy with a Salad, Tomato soup, and this grilled cheese sandwich for dinner and I bet you will be too.
2 tsp. (divided) softened vegan butter (I prefer earth balance)
4 slices of organic whole wheat bread
dijon mustard as needed
¼ sweet vidalia onion or red onion jam as needed
1 Roma tomato sliced thin and patted dry with paper towels
sliced vegan cheddar cheese as needed (I prefer follow your Heart Brand)
8 oz. baby arugula
Lay out the 4 bread slices and smear 2 of them with ½ tsp each of butter.
On each bare bread slice:
Smear Dijon mustard and Onion Jam or scatter a layer of Vidalia onion.
Place 3 slices of tomato over the onions.
Place sliced cheese on top of tomatoes and mound the arugula over the cheese.
Place the buttered bread slices (butter side up) on top of the sandwiches.
Heat a large non-stick pan with a lid over medium-low heat.
(If you don't have a lid that fits, use an extra large lid or a sheet tray.)
Add the remaining teaspoon of butter to the pan and swirl it around until melted.
Using a spatula, place the sandwiches butter side up in the pan and cover.
After about 4 minutes, gently pull up a corner of the sandwich to check the bottom bread for browning.
When the bottom slice is golden brown, flip the sandwich and cover the pan. Cook for an additional 4 minutes or more.
The sandwich is perfect when the cheese is melted and both sides are GB&D (Golden-Brown & Delicious)
Allow the sandwich to cool slightly before slicing corner to corner.
Makes 2 sandwiches
Tomato Soup
Few things are more comforting than some crusty French bread and a bowl of tomato soup. Here, puréed potato provides a smooth creamy texture to the soup usually delivered by copious amounts of heavy cream.
1 medium white onion, chopped
2 tsp. extra virgin olive oil
4 large vine-ripened tomatoes, chopped
2 large crushed garlic cloves
1 large yukon or yellow potato, peeled and quartered
6 cups Better than Bouillon "No Chicken" Chicken Broth or vegetable broth
10 fresh basil leaves chopped
kosher salt and fresh ground black pepper to taste
Heat a medium sized saucepan over high heat.
Add the Olive Oil and wait until it shimmers then add the chopped onions and stir with a wooden spoon until the onions are slightly brown. (About 8 minutes.)
Add the chopped tomatoes and crushed garlic and stir for about 5 minutes more.
Add the potato and broth and simmer until the potato is soft. (About 10 minutes.)
Carefully place the soup in a blender and add the chopped basil.
Puree the soup until it is smooth and creamy.
Return the soup to the pot if necessary and season to taste with salt and fresh ground black pepper. Serves 6.
Red Onion Jam
This jam is so good you'll be looking for things to put it in. It is great tossed in a salad, on a pizza, in a grilled veggie sandwich, or over some toasted French bread.
1 Tbsp. high heat oil like safflower or grape seed oil
2 large red onions sliced very thin (If you are not good at slicing things thin yet, try your best and aim for uniformity.)
½ tsp. kosher salt
1 tsp. fresh ground black pepper
1 Tbsp. minced fresh rosemary
2 Tbsp. balsamic vinegar
2 Tbsp. agave syrup
Heat a large non-stick sauté pan over high heat.
When the pan is hot add the oil and wait for it to shimmer.
Carefully add the onions, salt, pepper, and rosemary and stir for 2 minutes.
Reduce the heat to medium and cook for 15-20 minutes stirring frequently to caramelize the onions evenly.
*Stir in the balsamic vinegar and agave syrup and remove the pan from the heat.
Allow the onions to cool.
Place the onions in a glass container with a fitted lid and refrigerate.
Jam is good for 2 weeks refrigerated.
Makes: 1 Cup+
Chef Roberto shows how to make the perfect grilled cheese and tomato soup for grownups - and it just happens to be and it just happens to be vegan!
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