There’s nothing more comforting to me than a bowl of tomato soup and a grilled cheese. This recipe takes your average grilled cheese to the next level with a coating of grated Parmesan. The result: crispy, delicious frico on the outside of the sandwich. By Alexandra Utter for Food Network Kitchen.
Heat a medium nonstick skillet over medium heat. Scatter the Parmesan on a plate.
Sandwich the Muenster and Gruyere between the bread slices, breaking the pieces of cheese to fit inside the bread. Spread the mayonnaise on the outside of the sandwich, then dip into the Parmesan, pressing to coat evenly on both sides. Cook in the preheated skillet until the bottom is golden brown, 3 to 4 minutes. Carefully flip with a fish spatula to loosen the sandwich from the skillet and cook until the other side is golden brown and the cheese inside is melted, 3 to 4 minutes. Cut in half to serve.
Heat the oil and butter in a small saucepan over medium-high heat. Add the shallot and cook, stirring often, until softened, 2 to 3 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, 30 seconds. Stir in the cherry tomatoes, breaking them up with a potato masher. Add the chicken stock, basil sprig, 3/4 teaspoon salt and a few grinds black pepper; stir to combine. Bring to a boil, reduce to a simmer and cook for 5 minutes.
Discard the basil sprig and ladle the soup into a large bowl. Top with the sliced basil and serve with the Parmesan frico grilled cheese.
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