Yummy National Sandwich Day

This worked out nicely – National Sandwich Day falling on a Friday. In this Old School Catholic Household, that can only mean Soup and Sandwich Day – providing neither contains meat.

What is it about a good tomato soup and a grilled cheese sandwich that just naturally go together? Frankly, I cannot imagine making one without the other. They complete each other. And I love to dip my grilled cheese into that silky tomato soup – yum!

Years ago my cousin showing me how he made grilled cheese sandwiches using an iron. It was the craziest thing I’ve ever seen. He would put the sandwich on a paper plate, then press it with a hot iron on both sides until golden and the cheese had melted. A dormroom thing.

In the winter growing up we ate a lot of soup. Soup is one of those things that can be made from just about anything, and really does stretch the family budget beautifully. Campbell’s Chicken Noodle Soup was something Mom kept on hand for “sick days”. I can remember many a time, especially once the rains set in, that Mom would bring me a bowl of Chicken Noodle Soup while I lay in Dad’s recliner, all bundled up. It was the only time we were ever allowed to eat while watching TV. I’m not sure if that was to comfort a sick child or to isolate the sick child from the rest of the family.

When the weather turns, and the nights are chilly, I love making Tomato Soup for my guys and serving it up with a grilled cheese sandwich. That’s a Friday Night Special in our house. It’s amazing how simple this is to make, no matter how crazy the day may have been.

I can remember taking a thermos of tomato soup to school in the winter. It was a Friday Old-School Catholic lunch. As picky kids, we had a choice for Friday Night Suppers – Fish Sticks, Tuna or Egg Salad Sandwiches. I guess because we ate soup for lunch, we never did have grilled cheese with tomato soup. That would have been a nice, warm dinner on a cold Friday night.

Now that I’m in charge of the meal plans, this, or similar recipes for a meatless soup and sandwich combination, grace our Catholic Dinner table throughout the colder months. Enjoy! And thank you, Tillamook, for both delicious recipes.

Tillamook Creamy Tomato Bisque and Grilled Cheese Sandwiches
Tomato Bisque
1/2 Yellow Onion
1/2 White Onion
4 large Garlic Cloves
1 tablespoon Olive Oil
1 (28 oz) can San Marzano Whole Tomatoes
1 (14 oz) can Diced Tomatoes
4 cups Chicken Stock
1/4 teaspoon Garlic Powder
1/4 teaspoon Smoked Paprika
Dash Cayenne Pepper or to taste
3/4 cup Heavy Cream
1 tablespoon Basil
Salt to taste
Black Pepper to taste
Optional Tillamook Cheese Curds

Cut onions in half from root to tip. Reserve half for another purpose. Peel and dice remaining half, set aside. Peel and finely mince garlic, set aside.

In a Dutch Oven, heat olive oil over medium heat. Add the onions. Cook until onions have softened and browned slightly, about 15 minutes. Add garlic, cook for an additional minute. Add the San Marzano Tomatoes, loosely break up the tomatoes with a spoon. Add diced tomatoes, chicken stock and spices. Stir to blend.

Cook over medium low heat for 15 minutes, allowing tomato mixture to come to a heavy simmer. With an immersion blender, blend ingredients in the pot until completely smooth.

Pour in cream, sprinkle with basil. Blend with immersion blender again. Lower heat and continue to simmer for 20 minutes longer.

Remove soup from heat, add salt and pepper to taste. Cover and keep warm until ready to serve with grilled cheese sandwiches.

When serving, if desired place a few cheese curds in the bottom of the soup bowl, ladle with sour and enjoy.

Tillamook Grilled Cheese
8 slices Tillamook Aged White Cheddar Cheese
8 slices Tillamook Sharp Cheddar Cheese
8 tablespoons Mayonnaise
8 slices Multi-Grain Whole Wheat Bread

Heat a griddle to medium-low heat. Have a rimmed sheet pan handy to use as a cover.

On sheets of waxed paper, stack four slices of cheese per sandwich, alternating between White and Sharp cheddar. Set aside. Spread mayonnaise on the bread.

Place 4 slices of bread, mayonnaise side down, on the griddle. Top with four slices of cheese, then remaining 4 slices of bread, mayonnaise side up. Cover with rimmed baking sheet to help retain the heat. Grill for just a few minutes, until the bread is golden and the cheese has begun to melt. Remove baking sheet, flip sandwiches, cover again and grill for a few more minutes.

Cut sandwiches in half. Serve with soup and enjoy.

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Praise the Lord, Jerusalem