The perfect grilled cheese and tomato soup

Grilled Cheese


  • 2 lbs Jack Cheese Grated .
  • 8 oz Diced Pimento (can)
  • 8 oz Mayonnaise
  • 2 oz Sugar
  • Pepper to taste
In a mixing bowl add Mayonnaise, sugar and dice pimento, whisk together and fold in Jack Cheese. For the sandwich take 2 thick slices of Brioche and spread a generous helping of pimento cheese mixture, put the sandwich together and butter both sides and place it on a griddle until golden brown and cheese is melted through.

Saffron Tomato Soup


  • 1 cup Yellow Onion
  • 1 cup Fennel
  • 2 tbs Garlic
  • 1 tsp Saffron
  • ¼ lb. Butter
  • 2 sprigs Thyme
  • 1 each Fresh Bay Leaf
  • 4 cups Diced Organic Can Tomato
  • 2 tbs Salt
  • 1 cup White Wine
  • ½ cup Cream
Over medium high heat in a heavy bottom pot, melt butter and begin to sweat onions, fennel and garlic. When vegetables become translucent add thyme, bay leaf and white wine to deglaze pan. After the alcohol cooks out, bloom the saffron with the cooked onions and fennel. Add Dice tomatos and turn flame to low, let simmer for 30 min, add cream. Take out bay leaf and puree in stand blender or immersion blender.

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