Jalapeño Cheddar Grilled Cheese with 15-Minute Tomato Soup
The loaf already has cheddar and jalapeños baked in, so this grilled cheese is extra melty with a little kick. Make the quick tomato soup while the pan heats.
You'll need
- 4 slices Daly Bread Jalapeño Cheddar Sourdough
- 2 tbsp mayo or softened butter, for the outside
- 1 cup shredded sharp cheddar (or half Monterey Jack)
- Soup: 1 tbsp olive oil
- Soup: ½ onion, diced
- Soup: 2 garlic cloves, minced
- Soup: 1 can (28 oz) crushed tomatoes
- Soup: 1 cup chicken or vegetable broth
- Soup: ½ cup heavy cream
- Soup: 1 tsp sugar, salt and a few basil leaves
Let's make it
- Soup first: warm the olive oil in a pot, add the onion and cook 5 minutes until soft. Add the garlic for 30 seconds.
- Stir in the tomatoes, broth and sugar. Simmer 10 minutes.
- Blend until smooth, stir in the cream and season with salt and basil.
- Sandwich: spread mayo or butter on the outside of each slice. Pile the cheese between two slices.
- Cook in a skillet over medium-low, covered, 3–4 minutes per side, until golden and melted all the way through.
- Slice in half and dunk.
Daly's tip: Mayo on the outside browns more evenly than butter and won't burn. Keep the heat medium-low so the cheese melts before the bread gets too dark.
Best with Jalapeño Cheddar Sourdough from Daly Bread. Want a copy for the fridge? Grab the printable recipe cards.