Croissant Loaf Grilled Cheese with Tomato Soup

Directions Print

1. For the soup, in a large pot filled half way with water place the boil in the bag soup and bring to a boil. Once the water comes to a boil lower to a simmer and reserve in the pot until ready to plate.
2. For the grilled cheese, butter both sides of the bread with softened butter. Place in a pan and bring up to heat and flip when the bread is golden brown. Place 2 slices of cheese on each piece and close them together. Cook on both sides until cheese is melted and the bread is golden brown.
3. For the plate, pour the soup in the bowl, garnish with a quenelle of mascarpone and garnish with basil leaves. Serve with the grilled cheese sandwich cut in half. Optional garnish with a drizzle olive oil in the
   soup.