… Yes. I just said ‘Grilled Cheese Sandwich’ in a haughty French accent.
Last night, we had a stew, which I entirely forgot to document. Ah, well. Along with that stew, we had some French bread. One of the baguettes was not cut into, so was still available at lunch time. It is cold out, I had several cheeses I could use so…
Little bitty Grilled Cheese Sandwiches. And Tomato Bisque.
I cut the already baked bread into slices about 1/2 inch thick. I sliced various cheeses to put on the bread, arranged the cheese on the bread on the 1/2 sheet and then put butter on the top slice of the little sandwiches. A spray of oil on the silpat was done to help the bottom crisp up a bit.
The pan was put into a cold oven and I heated it to 350. Why cold? To let the butter melt into the bread before burning or running off onto the silpat. When it came to temperature, I turned the convection on.
While that was cooking, I opened a can(gasp) of yellow tomato soup and started to heat it up. What makes it bisque is the addition of milk. I whisked it together and let it heat while the cheese was melting.
Some of the bread tops slid as the cheese was melting, but that just made it crispy. Yum!
I plated and served the soup with sour cream and a dash of paprika.
