Epic Grilled Cheese

4.5
(188)
7702
BSOYBELLA1003_EpicGrilledCheese_Still 2_16x9

20 minutes

Easy

2 servings

ingredients:

Directions:

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Directions:

To make the tomato soup:

  1. Slice your tomatoes in half, removing the stem carefully. Place them faced down on the flat surface of the griddle and press the griddle down tightly and cook for 5 minutes.
  2. Open up the grill and carefully pull the tomato skin off, the griddle marks should make it easier to pinch it.
  3. Add all your skinned and cooked tomatoes to a bowl with your garlic, oregano, salt and pepper and blend with an immersion blender.
  4. Serve by garnishing with a little swirl of your heavy cream.

To make the Epic Grilled Cheese:

  1. Add 2 slices of bread to the flat surface of the griddle. Stack each with 2 slices of mozzarella and 2 slices of cheddar and top each with another slice of bread.
  2. Close your griddle and cook both sandwiches for 5 minutes.
  3. Remove and serve with your tomato soup and enjoy!

What Is pork broth?

 

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

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