“Soup and Sandwich”

Grilled Farmhouse Cheddar, Early Girl Tomato Consommé, and Butter-Fried Chips

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

Grilled cheese—Kraft Singles and Wonder Bread—taken to another level with slices of brioche and a beautiful farmhouse Cheddar. Serve it with tomato soup just as Mom did when you were a kid—a dish straight out of an American childhood, refined into haute cuisine. Note that the tomatoes for the consommé need to drain overnight.


Tomato Consommé

  • 18 to 24 very ripe Early Girl tomatoes (about 6 pounds) (or the most flavorful variety available), cored and halved
  • 1 dried chipotle peppe


For the Tomato Consommé

Place the halved tomatoes in a food processor with the chipotle pepper and pulse until the tomatoes are finely chopped. Line a bowl with a clean, damp cotton dish towel or a triple layer of cheesecloth. Pour the chopped tomatoes and pepper into the towel. Bring up the edges of the towel around the tomatoes and tie with a piece of str