Sandwiches Soups

Grilled Mac and Cheese with Tomato Bisque

  • 12 portions

Preparation

Grilled Mac and Cheese Ingredients

Sourdough bread, sliced24 ea
Mayonnaise3/4 cup
White cheddar, sliced48 ea
Stouffer's White Cheddar Macaroni and Cheese43 oz

 

Tomato Bisque Ingredients

Roma tomatoes, whole21 ea
Olive oil3 tbsp
Onions, yellow, sliced3 ea
Garlic, sliced3/4 cup
Butter, unsalted4 1/2 tbsp
Tomato paste3 tbsp

Chicken stock, unsalted

3 qt
Sugar, granulated3 tbsp

Minor’s Gluten Free GreenLeaf Basil Pesto

6 tbsp
Heavy cream3/4 cup
Saltto taste
Black pepperto taste

 

Grilled Mac and Cheese Method

  1. Spread 1 side of each slice of bread with 1/2 tablespoon mayonnaise.
  2. Place one slice of bread, mayonnaise side down, on work surface.
  3. Top with 2 slices of cheddar, 1/2 cup mac and cheese, then 2 more slices of cheddar.
  4. Place other piece of bread, mayonnaise side up, on top.
  5. Cook sandwich on medium heat griddle for 7-9 minutes until bread is golden brown, flipping halfway through.
  6. Serve with 1 1/2 cups tomato bisque.

Tomato Bisque Method

  1. Drizzle tomatoes with olive oil. Bake at 375° for 12-15 minutes or until edges start to turn brown.
  2. In an 8-quart stockpot, sauté onions and garlic in butter until onions are translucent. Add tomato paste and cook an additional 2 minutes.
  3. Transfer tomatoes to stockpot with garlic and onions.
  4. Add chicken stock and sugar.
  5. Cook over low heat for 60 minutes, stirring occasionally.
  6. Transfer to blender and mix until smooth.
  7. Add basil pesto, heavy cream, salt, and pepper. Stir to combine.