Grilled Cheese Tomato Soup Casserole

Grilled Cheese Tomato Soup Casserole

Cheese is my thing. My jam. My go-to snack. My favorite food. Everybody knows this about me. There are very few cheeses I do not like on the spectrum of cheese, from your mild and milky mozzarella to runny, barnyard-y washed rinds that were aged in holy French caves by ancient nuns.

It is well-documented family lore from my childhood that I would demand stinky, sharp Italian table cheese upon entering my grandmother’s house every Sunday afternoon. Lately, I am all about melt-in-your-mouth burrata, a local ricotta by Lakin’s Gorges, and Ossau-Iraty, a Basque cheese only made in the summertime from the milk of sheep grazing in the mountains. I love layering various cheeses on a board with olives, apricots, bread, and spicy nuts. I love combining flavors and textures to achieve the perfect grilled cheese, that happiest, homiest of rainy-day comfort foods. I love all things melty. I love simple farmer’s cheese like Cotija, panela, and paneer.

Ingredients

  • 6 slices Italian bread
  • 2 tablespoons butter, divided
  • 1 garlic clove, minced
  • 1 bay leaf
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 3 eggs
  • 4 slices Sargento cheddar cheese
  • 4 slices Sargento Swiss cheese
Read the whole recipe on From Away