Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho

Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho
Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho
It's hard to improve on grilled cheese with tomato soup—but that's exactly what the folks at Noca are doing. The restaurant layers red heirloom tomatoes and smoked mozzarella on the sandwich. It transforms the soup with green heirlooms—and serves it cold. The mix of flavors, textures, and colors takes this classic to a new level.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Bread Sandwich Tomato Vegetarian High Fiber Backyard BBQ Lunch Mozzarella Almond Grill Grill/Barbecue Bon Appétit Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup (1/2 stick) butter
  • Carbohydrate 57 g(19%)
  • Cholesterol 122 mg(41%)
  • Fat 46 g(71%)
  • Fiber 7 g(29%)
  • Protein 26 g(53%)
  • Saturated Fat 19 g(95%)
  • Sodium 1116 mg(46%)
  • Calories 735

PreparationFor gazpacho: Combine first 8 ingredients and 1 teaspoon coarse salt in processor. Blend to almost smooth puree (some texture should remain). Season with pepper and more salt, if desired. Transfer to medium bowl. Cover; chill at least 3 hours and up to 1 day. For sandwiches: Cut each bread slice into rectangle (about 4 1/2 x 2 1/2 inches). Arrange 4 bread rectangles on work surface. Top bread with half of cheese slices (trimming to fit) and 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top with remaining cheese, then remaining bread; press to compact. Melt butter in large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels. Cut each sandwich in half. Divide gazpacho among 4 bowls; place on plates. Arrange sandwiches alongside.

PreparationFor gazpacho: Combine first 8 ingredients and 1 teaspoon coarse salt in processor. Blend to almost smooth puree (some texture should remain). Season with pepper and more salt, if desired. Transfer to medium bowl. Cover; chill at least 3 hours and up to 1 day. For sandwiches: Cut each bread slice into rectangle (about 4 1/2 x 2 1/2 inches). Arrange 4 bread rectangles on work surface. Top bread with half of cheese slices (trimming to fit) and 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top with remaining cheese, then remaining bread; press to compact. Melt butter in large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels. Cut each sandwich in half. Divide gazpacho among 4 bowls; place on plates. Arrange sandwiches alongside.

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