Tangy Fig Mustard Grilled Cheese with Flavorful Soup
Experience a tangy twist on the classic grilled cheese with the perfect balance of zesty provolone, sharp cheddar, and a hint of fig mustard. Melted together between crispy whole wheat bread, this sandwich is accompanied by a rich, creamy soup bursting with flavor. Enjoy a satisfying meal that combines comfort and a touch of elegance.
ingredients
- 4 slices of whole wheat bread
- 4 ounces of provolone cheese, sliced
- 4 ounces of sharp cheddar cheese, sliced
- 1 tablespoon of fig butter
- 1 tablespoon of Grey Poupon mustard
- 2 tablespoons of olive oil
- 1 cup of vegetable broth
- 1/2 cup of diced tomatoes
- 1/4 cup of chopped onion
- 2 cloves of garlic, minced
- 1/2 teaspoon of dried basil
- 1/4 teaspoon of dried oregano
- Salt and black pepper to taste
steps
- 1.
Preheat a pan or griddle over medium heat.
- 2.
Spread fig butter and Grey Poupon mustard on two slices of bread.
- 3.
Layer provolone and sharp cheddar cheese on the other two slices of bread.
- 4.
Place the bread slices together to form two sandwiches.
- 5.
Brush the outer sides of the sandwiches with olive oil.
- 6.
Grill the sandwiches until the cheese melts and the bread is golden brown on each side, about 3-4 minutes per side.
- 7.
While grilling the sandwiches, prepare the soup by heating olive oil in a pot over medium heat.
- 8.
Sauté onions and garlic until fragrant, then add diced tomatoes, basil, and oregano. Cook for 2 minutes.
- 9.
Add vegetable broth and bring to a simmer. Season with salt and black pepper, let it simmer for 10-15 minutes.
- 10.
Using an immersion blender or regular blender, blend the soup until smooth and creamy.
- 11.
Serve the tangy fig mustard grilled cheese sandwiches with warm flavorful soup for dipping.
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