The Ultimate Grilled Cheese

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The Ultimate Grilled Cheese


  • For the Grilled Cheese 
  • 1 Cappello’s Naked Crust 
  • ½ medium yellow onion, cut into ½- inch slices 
  • 3 tablespoons unsalted butter, divided 
  • ¼ teaspoon kosher salt 
  • 1 tablespoon dijon-style mustard 
  • 2 ounces muenster, sliced 
  • 2 ounces sharp cheddar, sliced
  • 2 ounces gruyere, sliced 

  • For the Tomato Soup 
  • 1 tablespoon unsalted butter 
  • ⅓ cup yellow onion, diced 
  • 1 tablespoon (3 cloves) garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper 
  • ⅛ teaspoon red pepper flakes
  • 1 14.5-ounce can diced fire-roasted tomatoes 
  • ¾ cup vegetable broth 
  • ¼ cup half & half or heavy cream 


  • Make the tomato soup. Melt butter in a 2-quart saucepan placed on a stove set to medium heat. Add onions, garlic, salt, black pepper and red pepper flakes. Cook, stirring constantly until onions are translucent, 3-5 minutes. 
  • Add crushed tomatoes and broth to the pan. Bring to a boil, then reduce to a simmer and let cook until soup thickens and reduces slightly, about 10 minutes. 
  • Remove from heat. Transfer to a blender or use an immersion blender to process soup until smooth. Stir in half & half or heavy cream. Keep warm until ready to serve. 
  • Place onions, 1 tablespoon butter, and salt in a 12-inch nonstick skillet placed over medium-low heat and cook, stirring frequently until the onions are golden and caramelized, 15-20 minutes. Transfer to a medium bowl and set aside.
  • For assembly, cut the crust in half and spread the outsides with the remaining 2 tablespoons of butter.
  • Spread mustard on the base layer, followed by the caramelized onions. Layer cheeses over the onions, followed by the other half of the crust. 
  • Place the assembled sandwich on a hot panini press and cook until the cheese has melted and grill marks appear, about 5 minutes. Serve warm with tomato soup.

Kids Can Do

  • Measure out the soup ingredients
  • Help to layer the cheeses onto the crust