CLUBHOUSE | BRIOCHE GRILLED CHEESE & TOMATO BASIL SOUP
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 3 slicessliced cheddarCLUBHOUSE | BRIOCHE GRILLED CHEESE & TOMATO BASIL SOUP
- 2 slicesbrioche bread1/2″ slices
- 1/2 tbspunsalted buttermelted
- 6 flozSoup – Roma Tomato BasilrecipehotNOTE*
- 1
shingle cheddar cheese evenly over each slice of bread, ensuring coast-to-coast coverage. Close the sandwich.
- 2
Brush melted butter evenly on both sides of the sandwich. Place on panini press, flat top -or- sizzle platter, and into an oven.
- 3
Cook until bread is golden brown, cheese is melted and the sandwich is heated through, about 5 minutes.
- 4
Cut sandwich in half diagonally. Stack onto the right side of the plate, with cut sides facing out, as shown in the photo.
- 5
Serve with a cup of Roma Tomato Basil Soup on the left side of the plate, next to the sandwich.
*SERVICE | Monitor seasoning, temperature, thickness and integrity of Soup throughout the day, and adjust accordingly.
Description
1
Serving Size
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