Grilled Cheese and Apple Squaw Bread Sandwich with Tomato Bisque


I love grilled cheese sandwiches and tomato bisque. Since Fall is apple season I like to add them to my sandwich. It’s a great combination. I like to head to my local Farmer’s Market for fresh Squaw bread, deli yellow American cheese, Fuji apples, and vine-ripened tomatoes.
 
Grilled Cheese and Apple Squaw Bread Sandwich with Tomato Bisque
 
Sandwich
 
Here are the Ingredients:
  • 2 slices of Squaw bread
  • 1/2 Fuji apple, cored and slice thin
  • 2 slices yellow American cheese
  • 2 pats of unsalted butter
Heat a cast iron skillet on medium. Put one slice of cheese on the bread, add three whole apple slices, add the other slice of cheese and top with other slice of bread. Spread butter on the outside of sandwich and place in heated skillet. Butter the other slice on the outside and flip while monitoring browning of the sandwich. When toasty on both sides remove from heat and place a lid on for 30 seconds to help melt cheese. Cut in half and serve.

Tomato Bisque
 
Here are the Ingredients:
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced bacon (about 1/2 ounce)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 garlic cloves, minced
  • 5 tablespoons all purpose flour
  • 5 cups chicken broth
  • 1 (28-ounce) can whole, peeled tomatoes roughly chopped
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 3/4 teaspoon kosher salt
  • Freshly ground black pepper
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook until crisp, about 1 minute. Transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, about 8 minutes. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool. When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Strain the tomato puree through a fine strainer. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream and salt into the soup and season with pepper to taste and serve.
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