Sandra Djohan

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TOASTED CHEESE SANDWICH WITH ROASTED PEPPER TOMATO SOUP


Sandwich:

  • 1 Roasted Pepper
  • Provolone or pepper jack cheese
  • 2 to 4 slices Bacon
  • 1 mashed avocado
  • 2 Tablespoons Salsa
  • 2 slices Chipotle sour-dough bread (or JalapeƱo bread)
  • 1 Tablespoon butter

Roasted Pepper Tomato Soup:

  • 4 cups chopped fresh tomatoes
  • 4 to 6 Roasted peppers chopped
  • 4 whole cloves
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt

Instructions

Sandwich:

  • Place bacon in a skillet on medium and cover. Cook until desired doneness.
  • Seed pepper and cut into long strips. Put on baking sheet and roast until blackened under your broiler on Hi.
  • Slice cheese
  • Mash the avocado
  • Spread salsa onto the inside of the bread
  • Layer the avocado on the salsa
  • Layer roasted peppers, tomatoes and cheese onto one piece of bread and lay the other piece of bread, buttered side out on the top.
  • Place onto a grill heated to medium high and butter the remaining side of unbuttered bread. Toast the sandwich until the cheese gets all melty and warm and the bread is a light golden brown. Cut in half . Delicious served with Roasted Pepper Tomato soup. Enjoy!

Roasted Pepper Tomato Soup:

  • In a stockpot, over medium heat, combine the tomatoes, peppers, cloves and chicken broth.
  • Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
  • Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
  • In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with salt, and adjust to taste.
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