Grilled Mac and Cheese with Tomato Bisque
Ingredients
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Sourdough bread, sliced -- 24 each
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Mayonnaise -- 3/4 cup
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White cheddar, sliced -- 48 each
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Stouffer's White Cheddar Macaroni and Cheese -- 43 oz.
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Roma tomatoes, whole -- 21 each
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Olive oil --3 tbsp.
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Onions, yellow, sliced -- 3 each
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Garlic, sliced-- 3/4 cup
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Butter, unsalted-- 4 1/2 tbsp.
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Tomato paste -- 3 tbsp.
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Chicken stock, unsalted -- 3 qt.
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Sugar, granulated -- 3 tbsp.
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Minor’s Gluten Free GreenLeaf Basil Pesto -- 6 tbsp.
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Heavy cream - 3/4 cup
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Salt-- to taste
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Black pepper -- to taste
Preparation
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1Spread 1 side of each slice of bread with 1/2 tablespoon mayonnaise.
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2Place one slice of bread, mayonnaise side down, on work surface.
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3Top with 2 slices of cheddar, 1/2 cup mac and cheese, then 2 more slices of cheddar.
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4Place other piece of bread, mayonnaise side up, on top
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5Cook sandwich on medium heat griddle for 7-9 minutes until bread is golden brown, flipping halfway through.
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6Serve with 1 1/2 cups tomato bisque.
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7Drizzle tomatoes with olive oil. Bake at 375° for 12-15 minutes or until edges start to turn brown.
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8In an 8-quart stockpot, sauté onions and garlic in butter until onions are translucent. Add tomato paste and cook an additional 2 minutes.
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9Transfer tomatoes to stockpot with garlic and onions.
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10Add chicken stock and sugar.
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11Cook over low heat for 60 minutes, stirring occasionally.
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12Transfer to blender and mix until smooth.
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13Add basil pesto, heavy cream, salt, and pepper. Stir to combine.
Components
