Apple Bacon Grilled Cheese

Apple and Bacon Grilled Cheese Recipe from Food Network.

Ingredients

• 2 1/2 pounds assorted tomatoes (heirloom, vine, and plum)
• 1/2 cup cherry tomatoes, for garnish (optional)
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 6 cloves garlic
• 2 small onions, sliced
• Kosher salt and freshly ground pepper
• 1-quart chicken stock
• 2 bay leaves
• 4 tablespoons unsalted butter
• 1/2 cup chopped fresh basil
• 3/4 cup heavy cream

Directions

Bacon, Apple, and Cheddar Grilled Cheese

1. Assemble Sandwiches: Spread Dijon mustard on 4 slices of country white bread. Layer with sliced cheddar cheese, cooked bacon, and thin slices of Granny Smith apple. Top with 4 more slices of bread.
2. Cook Sandwiches: Butter the outsides of the sandwiches. In a skillet over medium-low heat, cook each sandwich until the cheese is melted and the bread is golden, about 3 minutes per side.
3. Serve with Roasted Tomato Soup (recipe below).

Roasted Tomato Soup

1. Preheat Oven: Set oven to 450°F.
2. Prepare Ingredients: Core and halve larger tomatoes, leaving cherry tomatoes whole.
3. Sauté in Roasting Pan: In a flameproof roasting pan over medium-high heat, drizzle 1/2 cup olive oil and add the tomatoes, garlic, and onions. Cook, stirring gently, until the garlic is browned (about 5 minutes). Season with salt and pepper.
4. Roast: Place the pan in the oven and roast until the tomatoes caramelize, about 20-30 minutes.
5. Simmer Soup: Transfer the roasted tomatoes, garlic, and onions to a large stockpot (reserve cherry tomatoes for garnish). Add 3 cups chicken stock, 2 bay leaves, and butter. Bring to a boil, then reduce heat to medium and simmer until the liquid reduces by one-third, about 15-20 minutes. Discard the bay leaves.
6. Blend and Finish: Add fresh basil to the pot, then blend until smooth using an immersion blender (or blend in batches in a regular blender). Adjust thickness by adding up to 1 cup of additional chicken stock. Stir in heavy cream and season with salt and pepper.
7. Serve: Divide the soup among bowls, garnish with roasted cherry tomatoes, and drizzle with olive oil.