The Ultimate Grilled Cheese

Ingredients

• 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 

Instructions

• 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