Grilled Tomato Soup and Cheddar Sandwiches

John Kernick/Woman's Day

• 1 large onion, cut into 1/2-in.-thick rounds
• 4 tablespoon(s) olive oil
• 8 slice(s) (1/2-in.-thick) country bread
• 8 ounce(s) extra-sharp Cheddar, sliced
• 2 pound(s) ripe tomatoes, stems removed, halved crosswise
• 2 teaspoon(s) red wine vinegar
• Kosher salt and pepper
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Directions

1. Heat grill to medium. Brush the onion with 1 Tbsp of the oil. Using 1 Tbsp of the oil, brush one side of each slice of bread. Form sandwiches with the bread (oiled side out) and the cheese.
2. Grill the onion and tomatoes until tender, 4 to 5 minutes per side. Transfer to a bowl and cover with foil to keep warm.
3. Grill sandwiches, covered, until bread is toasted and cheese has melted, 1 to 2 minutes per side; transfer to a platter.
4. In a food processor, purée the onion, tomatoes, vinegar, remaining 2 Tbsp oil, 3/4 tsp salt and 1/4 tsp pepper. Serve with the sandwiches.

Tips & Techniques

The soup can be refrigerated for up to 3 days. Serve chilled, warm or at room temperature with a dollop of sour cream or pesto.

* Tips & Techniques:

The soup can be refrigerated for up to 3 days. Serve chilled, warm or at room temperature with a dollop of sour cream or pesto.

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