The Grilled Cheese & Recipe

Prep cheeses and bread

Grate the white cheddar and slice the brie into 6–8 thin pieces. Leave four slices of sourdough at room temperature so they grill evenly. Butter one side of each slice of sourdough (about 1/2 tbs butter per slice).

Assemble sandwiches

Place two slices of sourdough, unbuttered side up. Spread 2 tbs basil pesto evenly on each slice (from the Pesto section). On top of the pesto, add a layer of shredded white cheddar (about 3/4 cup per sandwich), then arrange brie slices evenly, and top with 3 tea-smoked tomato halves per sandwich (from the Tea-Smoked Tomatoes section). Close each sandwich with the buttered bread, buttered side facing out.

Grill

Heat a heavy skillet or griddle over medium-low heat. Place sandwiches in the skillet and cook gently 3–4 minutes per side, pressing lightly with a spatula, until bread is deep golden brown and cheeses are melted. If the bread is browning before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and finish melting. Remove to a cutting board and rest 1 minute, then slice each sandwich in half.

Preheat your oven to 400°F (200°C). Halve the roma tomatoes lengthwise and gently scoop out a little of the core if very seedy. Toss the cut tomatoes with 1 tbs extra-virgin olive oil, 1 tsp kosher salt and 1/2 tsp black pepper; set aside to marinate while you prepare the smoker.

Line the bottom of a wok or wide, heavy-bottomed pan with a double layer of aluminum foil. In the center of the foil, combine 2 tbs black tea leaves, 2 tbs uncooked short-grain rice and 1 tbs brown sugar. Place a small metal rack or trivet above the mixture so it doesn't touch the tea/rice bed. Heat the pan over medium-high until the tea/rice mixture begins to smoke (2–4 minutes).

Place the tomatoes cut-side up on the rack, immediately cover the wok tightly with a lid or additional foil to trap the smoke, and let smoke for 8–10 minutes. After smoking, transfer the tomatoes to a rimmed baking sheet, cut-side up, and roast in the preheated oven 8–10 minutes until slightly charred and concentrated but still juicy. Remove and let cool slightly before using.

Toast the 3 tbs pine nuts in a dry skillet over medium heat, stirring, until fragrant and lightly golden (2–3 minutes). Let cool briefly.

In a food processor combine the packed basil leaves, toasted pine nuts, 1/3 cup grated Parmesan, 1 clove garlic, 1 tbs lemon juice, 1/2 tsp salt and 1/8 tsp black pepper. Pulse to break down, then stream in 1/3 cup extra-virgin olive oil while processing until a smooth, slightly textured emulsion forms. Taste and adjust salt, pepper or lemon as needed. Transfer to a bowl and reserve 4 tbs for the sandwiches.

Heat 1 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in 1 tbs tomato paste and cook 1 minute to remove raw flavor. Add the 3.5 cups crushed tomatoes, 2 cups vegetable broth, 1 tsp sugar and 1 tsp dried basil. Bring to a simmer, then reduce heat and gently simmer uncovered 12–15 minutes to let flavors meld and slightly reduce.

Use an immersion blender to puree the soup until smooth (or carefully transfer in batches to a blender). Return to low heat, stir in 1/2 cup heavy cream and 1 tbs unsalted butter until melted and incorporated. Season with 1 tsp kosher salt and 1/2 tsp black pepper (adjust to taste). Keep warm until ready to serve.

Ladle the warm tomato bisque into bowls. Garnish each bowl with 2 fresh basil leaves and a sprinkle of the 2 tbs grated Parmesan.

Plate the grilled cheese halves alongside or on top of a small bowl of bisque for dipping. Serve immediately while the sandwich cheese is molten and the bisque is hot.