Think of this as the grown-up version of the childhood classic, perfect for a chilly evening at home.
2-3 tablespoons olive oil
1 onion, peeled and diced
1 tablespoon minced garlic
1 (28 ounces) can San Marzano tomatoes
2 cups chicken stock
Salt and pepper
Softened garlic butter, for spreading
8 slices of bread
6 ounces fresh mozzarella, sliced
12 slices cheddar cheese
Parmesan cheese, for the top
Let's get Cooking...
Preheat oven to 400°F.
In a large skillet, heat olive oil and sauté onions and garlic over medium heat until tender. Add in tomatoes and cook until caramelized and cooked down. Add chicken stock, bring to a boil, reduce heat to a simmer and cook for about 10-15 minutes, until flavors have melded. Season with salt and pepper and blend.
Prepare sandwiches by spreading 1 side of each bread slice with garlic butter, layering the other with a 1 1/2 slices of cheddar cheese and a few torn pieces of mozzarella. Cook on both sides until golden.
Pour 1 cup of soup on the bottom, and layer sandwiches on top, followed by a drizzle of more soup. Grate some Parmesan cheese on top and bake for 10-20 minutes until golden and bubbly.