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Mexican-Style Grilled Cheese and Tomato-Mole Soup

Mexican-Style Grilled Cheese and Tomato-Mole Soup

Featuring Custom Culinary® Mole Negro and Custom Culinary® Gold Label Savory Roasted® Vegetable Base, and Custom Culinary® Master's Touch® Ancho Flavor Concentrate, Mexican-Style Grilled Cheese and Tomato-Mole Soup consists of ancho-roasted onions, Monterey Jack cheese for an innovative global twist on a classic dish.

What You'll Need

8 oz. Tomato-Mole Soup, prepared, hot (sub recipe)
1 tsp. Sour cream, crema, Mexican-style (squeeze bottle)
1 tsp. Scallions, sliced, ¼”
1 tsp. Cheese, Cotija
1 ea. Grilled Cheese, Mexican-Style (sub recipe)
   
Tomato-Mole Soup
1 tsp. Oil, Olive, Extra Virgin
¼ cup Carrots, diced, medium
¼ cup Celery, diced, medium
½ cup Onions, Spanish, medium
4 cups Tomatoes, canned, crushed
1 cup Water
3 tsp. Custom Culinary® Gold Label Savory Roasted® Vegetable Base
3 cups Custom Culinary® Mole Negro
   
Mexican-Style Grilled Cheese
1 Tbsp. Oil, vegetable
2 Tbsp. Custom Culinary® Master's Touch® Ancho Flavor Concentrate
2 cups Onions, whole, 1/2” slice, 
½ cup Cilantro, chopped, rough
8 Tsp. Butter, plant based, softened
8 slices Bread, Texas-style, sliced
16 slices Cheese, Monterey Jack
PREPARATION

Tomato-Mole Soup
  1. Pre-heat a large saucepan over medium high heat for 2-3 minutes.
  2. Add the aromatics and sweat for 5 minutes or until the vegetables are translucent and softened.
  3. Next, add tomato, water, Vegetable Base, and Mole Negro.
  4. Simmer soup for 15-20 minutes to allow flavors to meld.
  5. Using an immersion blender or blender, carefully blend the hot soup until it is smooth.
  6. Taste for seasonings and adjust if necessary.
  7. Hold at 150°F for immediate service or quickly cool down to 45°F and transfer into a plastic storage container with a lid and properly label and store at 45°F for up to 5 days.
 
Mexican-Style Grilled Cheese
  1. In a stainless-steel bowl pour the oil, Ancho Flavor Concentrate, and onions. Mix thoroughly.
  2. Place the onions in a single layer onto a parchment lined sheet pan.
  3. Roast in a 425°F convection oven for 7-10 minutes or until the onions are slightly charred.
  4. Allow to cool.
  5. Add the cilantro and mix well.
  6. Set aside for sandwich assembly.
  7. Preheat the flattop grill to medium-high for 2-3 minutes.
  8. Butter one side of four slices of bread and place them onto the flattop grill. Place one slice of cheese onto that bread and two ounces of charred onions.
  9. Top with a last slice of cheese. Butter the last slices and top each of the sandwiches with the buttered side facing up.
  10. Cook 2-3 minutes on each side or until the bread is golden brown and toasted. The cheese is melted, and the onions are hot.
  11. Serve Immediately.
 
To Assemble
  1. Ladle 8 ounces of hot soup into the soup cup.
  2. Top with a drizzle of crema, scallions, and cheese.
  3. Cut grilled cheese in four rectangular pieces for dipping into the soup.

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