In South Africa, it's more common to find the humble toasted cheese sandwich filled with tomato, onion and relish and cooked over hot coals until crispy and golden.
Total Time
45min
4.8
4 Ratings
Author: East After Noon
Servings:
2
Ingredients
Tomato Soup
•
8
Tomatoes
, chopped
•
4
Tbsp
Olive Oil
•
6
cloves
Garlic
•
1
Yellow Onion
, chopped
•
3
Tbsp
Tomato Paste
•
1/3
cup
Dry Red Wine
•
1
Tbsp
Balsamic Reduction
•
1
handful
Fresh Oregano
•
to taste
Freshly Ground Black Pepper
•
to taste
Salt
•
to taste
Basil Pesto
•
to taste
Fresh Cream
Grilled Cheese Sandwich
•
4
slices
Sourdough Bread
•
1
pinch
Cayenne Pepper
•
to taste
Gypsy Ham
•
2
slices
Mature Cheddar Cheese
•
2
slices
Swiss Cheese
Cooking Instructions
1.
In a roasting pan, arrange the Tomatoes (8), Garlic (6 cloves), and Yellow Onion (1). Drizzle with Olive Oil (4 Tbsp), Balsamic Reduction (1 Tbsp), and Dry Red Wine (1/3 cup).
2.
Roughly tear the Fresh Oregano (1 handful) and push the leaves in between the vegetables. Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
3.
Roast off in a preheated 375 degrees F (190 degrees C) for 30 minutes or until soft and caramelized. The garlic should ooze out of their skins when gently pressed and give off a delicious buttery flavour. Discard the skins.
4.
Using a blender, puree the roast vegetable mixture until smooth. Pour the puree into a large pot set over medium heat. Stir through the Tomato Paste (3 Tbsp) and allow the soup to reach a rolling boil before turning down the heat and leaving to simmer and reduce.
5.
When thickened to your desired consistency, remove from the heat and season to taste. In the meantime, make the grilled cheese.
6.
Butter one side of each Sourdough Bread (4 slices). Facing the buttered side out, load up the slice with Gypsy Ham (to taste), Mature Cheddar Cheese (2 slices), and Swiss Cheese (2 slices). Sprinkle over with Cayenne Pepper (1 pinch).
7.
Top with another slice of toast, butter side out, and place on a flat-top toaster or pan and press to flatten the sandwich. Toast until crisp and the cheese is bubbly and oozing out of the sides of the sandwich.
8.
Serve tomato soup with a twirl of Fresh Cream (to taste) and a spoon of Basil Pesto (to taste) along with the tomato paste.
Nutrition Per Serving
CALORIES
335
FAT
27.0 g
PROTEIN
0.8 g
CARBS
13.2 g
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