Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho |
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Prep Time: 50 Minutes Cook Time: 180 Minutes |
Ready In: 230 Minutes Servings: 4 |
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It's hard to improve on grilled cheese with tomato soup—but that's exactly what the folks at Noca are doing. The restaurant layers red heirloom tomatoes and smoked mozzarella on the sandwich. It transforms the soup with green heirlooms—and serves it cold. The mix of flavors, textures, and colors takes this classic to a new level. Ingredients:
1 pound ripe green heirloom tomatoes, cored, cut into large chunks |
1 6-inch piece unpeeled english hothouse cucumber, diced |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup salted roasted marcona almonds |
2 tablespoons extra-virgin olive oil |
2 large garlic cloves, peeled |
1 tablespoon champagne vinegar or other white wine vinegar |
1 teaspoon (or more) coarse kosher salt |
8 1/3-inch-thick slices brioche or challah, trimmed to 5x3 inches |
1 8-ounce package smoked mozzarella cheese, cut into 1-inch-wide by 1/8-inch-thick slices |
2 large heirloom tomatoes (preferably brandywine), cut into 1/4-inch slices |
1/4 cup (1/2 stick) butter |
Directions:
1. For gazpacho: Combine first 8 ingredients and 1 teaspoon coarse salt in processor. Blend to almost smooth puree (some texture should remain). Season with pepper and more salt, if desired. Transfer to medium bowl. Cover; chill at least 3 hours and up to 1 day.
2. For sandwiches: Cut each bread slice into rectangle (about 4 1/2 x 2 1/2 inches). Arrange 4 bread rectangles on work surface. Top bread with half of cheese slices (trimming to fit) and 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top with remaining cheese, then remaining bread; press to compact.
3. Melt butter in large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels. Cut each sandwich in half.
4. Divide gazpacho among 4 bowls; place on plates. Arrange sandwiches alongside.
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