Comté and Pepper Grilled Cheese with Smokey Tomato Soup

in Dinner, Sandwiches

What would be your death row meal? That’s a weird question for me to ask you because I imagine that you’re a very lovely person and don’t kill people BUT let’s just pretend. So, if you were a bad person, what would you want your last meal to be?

It’s a fun/weird thing to think about. I’m not sure what my request would be, but I am certain that a grilled cheese sandwich with tomato soup is in the top three things I would want. Maybe next to a pastrami sandwich and this arroz con pollo my papa made me growing up. That’d be sentimental and sweet.

But if I’m being honest with myself, I’m pretty sure butter, cheese and bread would prevail as the winner.

This is a grilled cheese at its core, but it’s a little gussied up.

It starts with peppers being charred over the open flame in your kitchen.

This is fun because it reminds me of camping.

When the peppers become all charred and black on all sides, you’ll want to transfer them to a bowl, stab them a few times with a knife and immediately cover them with plastic wrap.

Char steam action.

After the peppers are steamed, their charred skin will come off easily with the back of a knife. Go to town, scrape that shiz off. And then diced them up.

This will go in a mixture of a mustard, mayonnaise and lemon juice. It’ll give the buttery, cheesy sandwich a nice acidic and spicy element to it. I think it’s necessary.

Grilled cheese time.

Softened butter smothered on the outside slices of bread. VERY important.

Flip the slices of bread. Add a teaspoon or two of the mustard/mayonnaise spicy sauce. Top with shredded cheese.

Shredded cheese is super important. If you slice it, the stuff won’t melt as easily. You want melty, gooey cheese on the inside and crispy, crunchy, buttery and toasty bread on the outside. This situation provides that.

There’s no smoking of tomatoes in this soup because, well, I don’t have a smoker and neither do you, BUT the smokiness comes from some good quality smoked paprika. And whoa, do I love this soup.

If you’re not in the mood for smokey and want something a bit more classic, make the recipe just as it reads below (or make this goat cheese version), but leave out the paprika. It’ll will work out just great.

Comté and Pepper Grilled Cheese with Smokey Tomato Soup

Print this recipe!

Smokey Tomato Soup:
2 tablespoons olive oil
1/2 cup yellow onion, diced (about 1/2 onion)
2 garlic cloves, minced
3 sprigs of fresh thyme leaves
1 1/2 teaspoons smoked paprika
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 (14-ounce) can of diced San Marzano tomatoes (in juice)
1 tablespoon tomato paste
1/4 teaspoon white granulated sugar
1 1/2 cups low-sodium chicken stock (or veggie stock)
2 tablespoons heavy cream

1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and saute for about 5-7 minutes, or until translucent and tender. Add the garlic to the top of the diced onions and cook for about 1 minute, or until fragrant. Add the thyme, paprika, salt and pepper. Stir to coat the onions and cook for an additional minute.

2. Add the tomatoes, tomato paste, sugar, chicken stock and stir. Cook the soup for 15 to 20 minutes.

3. In batches, carefully transfer the tomato mixture to the blender. Blend on low, being sure to let steam escape. Blending hot soup is a little dangerous so be careful. When you’re done blending it all, transfer it back to the soup pot. (Note: This soup has a little texture that I personally dig. If you don’t want that, simply place a sieve onto the pot and pour the mixture through–it’ll be much smoother with no tomato pulp.)

4. Reheat the soup just until hot. Mix in the heavy cream and salt to taste.

Comté and Pepper Grilled Cheese:
3 fresno peppers or jalapeños peppers (or a mix!)
1 tablespoon mustard
3 teaspoons mayonnaise
1 teaspoon fresh lemon juice (from about 1/2 lemon)
Pinch of freshly ground pepper
4 slices of bread
2 tablespoons unsalted butter, room temperature
4 ounces Comté, shredded

1.Turn your gas range to medium heat and toast the chiles by turning them an inch or two above an open flame for about a minute, until they’re completely charred on both sides. (If you lack a gas range, you can transfer the chile to a day pan and place it over medium heat. Press the chile against the pan for a few seconds, rotate it, and cook until the pepper is charred.)

2. Moving quickly, transfer the chiles to a glass or stainless steel bowl. Pierce them a few times with a knife, and cover the bowl with plastic wrap. This will create steam, making the peppers’ skins to fall off easily. Allow them to stand for 1-2 minutes. Remove the plastic wrap, and using a knife, scrape off the charred bits and discard. Dice the peppers, discarding the membrane and seeds.

3. In a small bowl, mix together the mustard, mayonnaise, lemon juice and pepper. Fold in the diced peppers and set aside.

4. Take 2 slices of bread and liberally butter the outsides of your bread with the softened butter. Turn the bread over and smother one slice with the pepper mayonnaise/mustard mixture. Top with a heavy hand of shredded cheese. Sandwich the two slices together. Repeat this process with the last two slices of bread.

5. Melt 1 teaspoon of butter in your cast iron skillet over medium heat. When hot and melted, add the sandwich. Cook on the first side for 2-3 minutes, until lightly golden brown. Flip, adjusting heat if needed, and cover with a lid. This will ensure proper melting. Cook for 1-2 additional minutes, and until lightly golden brown. Remove and serve immediately with warm soup.

Yields 2 sandwiches and soup for 2-3 servings

{ 33 comments… read them below or add one }

Margherita December 6, 2012 at 2:38 am

I love comte’ cheese, last time I had it was 3 years ago, and I was in France. So many good memories…
I don’t know why I forgot about the existence of such an awesome cheese. I’m so gonna go to Murray’s later today and get some.
Thanks for reminder!

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Katrina @ Warm Vanilla Sugar December 6, 2012 at 3:25 am

Tomato soup and grilled cheese is such a classic – and I love your twist of spices in it!

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this is lemonade December 6, 2012 at 5:03 am

Oh yum. I think I’d have something with cheese melted on it too. This looks like an absolutely delicious supper. It’s winter, time to make more homemade soups :) Beautifully photographed too, feel so hungry looking at this :P

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Abby @ The Frosted Vegan December 6, 2012 at 5:32 am

I’m all over this soup, yum!

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Bev @ Bev Cooks December 6, 2012 at 6:43 am

I still don’t understand why I’m not living inside your mouth.

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christin December 6, 2012 at 7:30 am

you are my favorite person in the whole world.

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anne December 6, 2012 at 11:04 am

I second that.

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Adrianna December 6, 2012 at 11:28 am

TANKS!

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Little Kitchie December 6, 2012 at 7:44 am

omg. YUM. i want to leave work right now to go home and make this!

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jaime @ sweet road December 6, 2012 at 8:18 am

This is some serious grilled cheese. I think all my expectations of what a grilled cheese could be have now been far exceeded.

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Katie @ Blonde Ambition December 6, 2012 at 9:20 am

This is the ultimate grilled cheese + soup combo! Spicy and smoky are probably two of my favorite flavor profiles! Yummm.

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A farmer in the dell December 6, 2012 at 9:31 am

The grilled cheese sounds fantastic, but I am all over this soup! Yum!

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Chloe Moon December 6, 2012 at 9:43 am

I would pick cheese and bread too!! This looks delicious! I like the smoked tomato soup recipe! I have to try this! =)

Ergo – Blog

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Mimi December 6, 2012 at 9:47 am

All I can say is, yum!

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Stacey December 6, 2012 at 10:28 am

Sweet 8 lb 6 oz Baby Cheesus this looks amazing!

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Adrianna December 6, 2012 at 11:28 am

I’m pretty sure this is how much I weighed when I was born.

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Jane December 6, 2012 at 10:47 am

Oh my, love it! Perfect winter warmer. I was just talking about Comte today with a friend, and reminiscing of warm sunny days in France!

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sam December 6, 2012 at 11:29 am

yum

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gigi December 6, 2012 at 12:22 pm

fantastic recipe for this time of year. made my own version of this this week. too funny. love yours will have to try it! gigi. food and beauty blogger @ http://www.gigikkitchen.blogspot.com

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Eileen December 6, 2012 at 2:36 pm

This sandwich sounds amazing–it’s exactly what I want to eat on a rainy day, while I’m drinking a pot of tea and reading a book. Super spicy and crunchy and savory–hooray!

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Jesse December 6, 2012 at 3:03 pm

va va voom!

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Sarah December 6, 2012 at 4:07 pm

I can’t even handle how good of an idea this is. I need a grilled cheese RIGHT NOW.

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Jayne December 6, 2012 at 6:15 pm

mmm… cheese. That’s all there needs to be. Just more cheese. And tomato soup!

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dervla @ The Curator December 6, 2012 at 7:18 pm

holy wow …. perfect for those cold nights. and yes, if i were on death row, i’d probably ask for something similar too!

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offshore corporation December 6, 2012 at 10:39 pm

The lobster grilled cheese sandwich is pure decadence! With its perfectly crisp and golden brown crust and its warm an gooey, melted cheesy, lobster filled center. The recipe for the filling is like lobster salad and contains brie for melting really well.

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Nohemí Canseco December 7, 2012 at 11:27 am

Uno de mis platillos favoritos, sopa de tomate y sandwich de queso a la parrilla :D

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suzanne Perazzini December 7, 2012 at 10:05 pm

This is such a great combination. I love all that oozy cheese with the tomato soup.

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Cass @foodmyfriend December 9, 2012 at 2:22 pm

Oh My God.

That looks like veggie heaven in a cup. Stop teasing me before breakfast!

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Marie December 9, 2012 at 7:02 pm

This looks amazing…I could go for a bite right now! :)

http://www.happypaperplace.com/

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Loretta | A Finn In The Kitchen December 10, 2012 at 1:50 pm

This is just the kind of recipe I would have made if my sourdough starter hadn’t failed again! I swear, I will beat that thing into submission or turn the heat up to 80 in here. Whatever it takes at this point.

Seriously, this looks so incredible!

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Rae December 21, 2012 at 10:23 am

What kind of bread did you use?? As well, this bread would be good for a panini as well, no?

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Adrianna December 21, 2012 at 10:48 am

I used a French country loaf. The loaf would totally work with paninis, too!

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Kelly March 18, 2014 at 2:50 pm

Are the measurements for the mustard and mayo correct? 3 tsp=1 tablespoon so when you listed 3 tsp it made me wonder. Mine had an overpowering mustard taste. What type of mustard did you use? I assumed regular yellow mustard, but my paste mixture was very yellow and not white like the pictures. Just wondering! I like the idea of roasting the peppers on the stove, I had never tried it that way before.

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