The perfect soup-and-sandwich pairing is tomato and grilled cheese. This version stirs pesto into the soup and adds bacon to the sandwich for an ideal lunch or dinner for one.
1 teaspoon extra-virgin olive oil
1/2 small yellow onion, diced small (1/4 cup)
1 small garlic clove, minced
Coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, torn
1 tablespoon heavy cream
2 slices bacon
2 slices sandwich bread
1 ounce cheddar, grated (1/3 cup)
Fresh pesto or Salsa Verde (optional)
In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to taste.
In a skillet, cook bacon over medium-high until browned and crisp, 10 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.
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