“Soup and Sandwich”

Name: “Soup and Sandwich”
Yield: Makes 6 Servings
Cuisine: American
Ingredients: ¼ cup Clarified Butter, melted; 12 crustless 2-inch squares Brioche, ¼ inch thick; 3 ounces white Cheddar cheese, cut into paper-thin slices; 2 each very small purple, Peruvian baby red-skinned and very small Yukon Gold potatoes; Kosher salt; 1½ cups Clarified Butter; 1½ cups canola oil; 6 each red, yellow, and green cherry tomatoes, such as Sweet 100, Golden Jubilee, and Green Grape; Salt to taste; 1 dried chipotle pepper, soaked in hot water for about 30 minutes to soften, and drained; 18 to 24 very ripe Early Girl tomatoes (about 6 pounds) (or the most flavorful variety available), cored and halved

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

Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

The French Laundry Cookbook

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.

Ingredients

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

Method

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