Truffled Brioche Grilled Cheese With Tomato Bisque Recipes

EASY TOMATO BISQUE WITH GRILLED CHEESE STICKS

Steps:

• Heat oil over medium-high heat in a medium dutch oven or saucepan. Add carrot and sauté for 1 minute; add onion and sauté for an additional minute. Add garlic, basil and thyme; cook for 30 seconds until fragrant.
• Add tomatoes, with juice from the can, and broth. Stir and bring to a boil. Cover and simmer for 30 minutes. Remove from heat and let cool slightly.
• Using an immersion blender, puree the soup until fairly smooth. Stir in sherry and cream. Keep warm until ready to serve.
• Heat a medium non-stick pan over medium heat.
• Butter one side of each slice of bread. Place two slices in the pan, butter side down. Top with cheddar and Gruyère. Place an additional slice of bread on top, butter side facing up.
• Cook for 4 minutes per side, or until crisp and golden brown. Remove from pan and let cool for a minute or two.
• Using a serrated knife, slice each sandwich into sticks. Serve immediately with warm tomato bisque.

DOUBLE-DECKER TRUFFLED GRILLED CHEESE

Steps:

• Preheat the oven to 350 degrees F. Melt 3 tablespoons butter with 1 teaspoon truffle oil in an ovenproof skillet over medium heat. Add 2 slices bread, and toast on both sides. Set the toast aside and reserve the skillet.
• Lay out one slice of untoasted bread. Top with one-quarter each of the brie, figs and jack cheese, then a slice of toasted bread, then another layer of brie, figs and jack. Close with a slice of untoasted bread. Repeat to make another double-decker sandwich.
• Melt the remaining 3 tablespoons butter with the remaining 1 to 2 teaspoons truffle oil in the skillet over medium heat. Add the sandwiches and cook until golden on the bottom, about 3 minutes. Flip and cook until golden on the other side, about 2 more minutes, then transfer the skillet to the oven and cook until the cheese is melted, 6 to 8 minutes. Serve with the fig preserves.
• Photograph my Andrew Mccaul

BUTTERY BRIOCHE GRILLED CHEESE

Steps:

• Heat a griddle over medium heat.
• Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, mustard and garlic in a food processor until combined but still chunky and spreadable. Spread the mixture among the bread slices. Sandwich 2 slices, spread 1 tablespoon of the butter on the outside of the sandwich and season with salt and pepper. Repeat with the remaining ingredients.
• Griddle the sandwiches over medium heat until golden brown on the first side. Flip over and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes.

TRUFFLED BRIOCHE GRILLED CHEESE WITH TOMATO BISQUE

Steps:

• For the bisque: In a large pot over medium heat, add the butter, garlic and onions. Cook until the vegetables begin to sweat, stirring constantly to avoid burning, about 5 minutes.
• Add the rice and stir to coat with butter. Add the tomatoes and vegetable stock and bring to a boil. Turn the temperature down to low and let simmer until the rice is tender, 20 to 25 minutes. Remove from the heat.
• Working in four separate batches, add 3 cups of the tomato mixture and 1 cup cream to a blender and blend to until smooth. Season with salt and pepper.
• For the grilled cheese: Butter the brioche slices and place, buttered-side down, in a large saute pan over medium heat. Top each with a slice of American cheese. Mix the Gruyere, provolone and Swiss together, and then evenly distribute over the American cheese. Drizzle with the truffle oil. Cook until the buttered side of the bread is toasted and golden brown. Sandwich the bread together and serve with the bisque.

TRUFFLED CHEESE MASH

Steps:

• Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, warm the cream in a small saucepan over medium-high heat to just under a simmer, about 5 minutes. Whisk in the cheese until melted. Set aside.
• Fold the hot cheese and cream into the potatoes. Then, over low heat, fold in the butter bit by bit until fully incorporated. Season with salt and pepper and serve hot.

TOMATO BISQUE

Steps:

• In a medium stock pot, saute onions and celery in oil until tender. Stir in the flour with a heat resistant spatula, and mix until fully incorporated. Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, heavy cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10 to 15 minutes.