Extra Cheesy Fig Grilled Cheese
with classic tomato soup
It's time to dig into this famous food pairing that's ideal for cozying up after a long day. We're making a classic grilled cheese even more irresistible by adding jalapeño peppers and fig jam! The side of tomato soup is perfect for dunking. You'll want to scoop up every last drop!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Pain à sandwich
(Contient Blé, Orge Peut contenir Noix, Sésame, Soya)
½ tasse(s)
Monterey Jack, râpé
(Contient Lait)
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
1 pièce(s)
Jalapeno
1 pièce(s)
Tomates broyées à l'ail et aux oignons
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
7.5 g
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Blé)
5 g
Mélange d’épices aux fines herbes italiennes
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
56 ml
Crème
(Contient Lait)
4 cs
Tartinade de figues
(Peut contenir Sésame, Soya, Poisson, Oeuf, Moutarde, Blé, Sulfites, Gluten, Lait, Crustacés, Noix)
56 g
Jeunes épinards
28 g
Garniture de salade
(Contient Soya Peut contenir Oeuf, Gluten, Moutarde, Arachides, Sésame, Blé, Lait, Noix, Sulfites)
100 g
Tranches de bacon
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Poivre*
½ cc
Sucre*
1 cs
Beurre*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- In a medium pot, combine crushed tomatoes, Italian Herb Spice Blend, vegetable stock powder, tomato sauce base, 1 1/2 cups (3 cups) warm water and 1/2 tsp (1 tsp) sugar.
- Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Simmer for 8-10 min, stirring occasionally, until soup thickens. (NOTE: Cook soup for another 3-5 min to further thicken soup if it's not reduced to your liking!)
- Stir in cream. Season with salt and pepper, to taste.
- Meanwhile, reserve 2 tbsp (4 tbsp) of mozzarella cheese and 2 tbsp (4 tbsp) Monterey Jack cheese.
- Halve rolls.
- Roughly chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Spread three-quarters of the fig spread on bottom rolls, then top with remaining cheese and jalapeños*(refer to Chef’s Hack for heat guide).
- Close with top rolls.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium heat.
- When butter is melted, add sandwiches. Cook for 2-5 min per side, pressing down gently with a spatula, until golden-brown. (TIP: If the pan is dry after flipping, you can add additional butter!)
- To a medium bowl, add remaining fig spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk until fig spread dissolves.
- Add spinach and salad topping mix. Toss to coat.
- Halve sandwiches, if desired.
- Serve fig grilled cheese sandwiches with salad and tomato soup alongside. (TIP: Sprinkle reserved cheeses overtop tomato soup, salad, or both!)
- Enjoy!