So the idea of Recipe Remix is, take a “staple” meal and mix it up a bit. Make it different. Choose from one of these and get creative:
- Shepherd’s Pie
- Grilled Cheese & Tomato Soup
- Baked Ziti
- Franks & Beans
Since Sunday was going to be chilly and windy, I decided to go with Grilled Cheese & Tomato Soup. The day before, I made my first-ever focaccia, with rosemary from the garden and grated Parmigiano-Reggiano cheese. OMG, it’s great. And it was easy, since I let the bread machine do the first half of the work. Then I just had to put it in a pan, let it rise some more, drizzle with evoo and sprinkle with rosemary and cheese, and bake while we took the dog for a walk.
I also thought I’d get a different kind of cheese for this. I’d never had Kerrygold Aged Cheddar imported from Ireland, and it sounded good, so I bought some. Guess what? It’s good 🙂
Grilled Cheese Sandwich on Focaccia
1 loaf focaccia
4 slices Kerrygold Aged Cheddar Cheese
1 tbsp. olive oil
Heat grill pan and rub with paper towel dipped in olive oil. Cut focaccia into sandwich-size pieces and cut in half. Place cheese on bread bottoms, put tops on, and grill on both sides till golden.
To go with this luscious grilled cheese sandwich, I made tomato-pesto bisque. A cook in a local restaurant that makes amazing tomato-basil bisque told me how she does it – I couldn’t believe it was that simple. No peeling or seeding the tomatoes? I’m in. I didn’t have basil, but I had pesto, so I used that this time. Both work great 🙂
2 14-oz. cans diced tomatoes
1 8-oz. can tomato sauce
1-2 tbsp. basil pesto
Salt and pepper to taste
Whizz the tomatoes and tomato sauce in a blender, then put in a 2-quart saucepan over medium-high heat. Stir in basil pesto. Heat to boiling, reduce heat, and simmer for 10 minutes. Adjust seasoning to taste.