The Grilled Cheese Recipe

Prep tomatoes

Toss the cherry tomatoes with 1 tsp neutral oil and 1/4 tsp salt. Set aside while you prepare the smoker base.

Prepare stovetop smoker

Line the bottom of a wok or large deep skillet with a double layer of aluminum foil. In the center of the foil, combine 2 tbs loose black tea leaves, 1 tbs uncooked rice and 1 tsp granulated sugar in a small mound. Place a small metal rack or overturned heatproof bowl on top of the foil so food won't touch the smoking mixture.

Smoke the tomatoes

Place the rack and arrange the oiled tomatoes on a heatproof plate that fits in the wok/skillet. Put the plate on the rack, cover tightly with a lid (or seal with more foil) and heat over medium-high until the tea mixture begins to smoke (about 2–3 minutes). Reduce heat to low and smoke for 6–8 minutes for a light smokiness. Turn off heat and let rest covered for 2 minutes. Carefully remove tomatoes and reserve. Discard the tea/rice mixture once cooled.

Make the pesto

In a small food processor or with a mortar and pestle, combine 1 cup basil, 2 tbs pine nuts, 2 tbs Parmesan, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp pepper. Pulse while streaming in 3 tbs olive oil until a spreadable pesto forms. Taste and adjust seasoning. Set aside 4 tbs pesto for sandwiches and reserve remaining for garnish or extra.

Sauté aromatics

In a medium saucepan, heat 1 tbs olive oil and 1 tbs butter over medium heat until shimmering. Add 1/2 cup finely chopped onion and sauté until translucent, about 5–6 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Simmer

Add 2 cups crushed tomatoes, 1 cup stock, 1 tsp sugar and 1/4 tsp dried oregano. Bring to a gentle simmer, reduce heat to low, and cook 12–15 minutes to blend flavors.

Blend and finish

Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth. Return to low heat, stir in 1/2 cup heavy cream, 1/2 tsp salt and 1/4 tsp black pepper. Warm through for 2–3 minutes without boiling. Keep warm while you make sandwiches. Stir in torn basil leaves just before serving.

Assemble sandwiches

Lay out 4 slices sourdough. Spread about 1 tbs pesto on the inside of each slice (total 4 tbs used). On two slices, layer: 2 slices white cheddar per sandwich, then about half of the smoked tomatoes (divide tomatoes evenly), then place slices of brie (about 2 oz brie per sandwich). Top with opposing bread slices, pesto side inward.

Grill the sandwiches

Heat a heavy skillet or griddle over medium-low to medium heat. Spread 1 tbs butter on the outside of each top and bottom slice (total 2 tbs). When the pan is hot, place sandwiches in the skillet. Cook gently for 3–4 minutes per side, pressing lightly with a spatula, until bread is deep golden brown and cheeses are fully melted. If the bread is browning before the cheese melts, reduce heat and cover the pan for 1–2 minutes to trap heat and encourage melting.

Rest and slice

Transfer sandwiches to a cutting board and let rest 1 minute, then slice in half on the diagonal. This short rest helps the cheese set slightly so it won't run out immediately when cut.

Ladle warm tomato bisque into bowls. Place a halved grilled cheese on each plate alongside the bisque. Drizzle a little olive oil over the bisque if desired and sprinkle chopped basil or parsley over both soup and sandwich. Serve immediately.