“Soup and Sandwich” from The French Laundry Cookbook by Thomas Keller

Name: “Soup and Sandwich” from The French Laundry Cookbook by Thomas Keller
Ingredients: 1½ cups Clarified Butter; 1½ cups canola oil; 2 each very small purple, Peruvian baby red-skinned and very small Yukon Gold potatoes; Kosher salt; 3 ounces white Cheddar cheese, cut into paper-thin slices; 1 dried chipotle pepper, soaked in hot water for about 30 minutes to soften, and drained; 6 each red, yellow, and green cherry tomatoes, such as Sweet 100, Golden Jubilee, and Green Grape; Salt to taste; 18 to 24 very ripe Early Girl tomatoes (about 6 pounds) (or the most flavorful variety available), cored and halved; 12 crustless 2-inch squares Brioche, ¼ inch thick; ¼ cup Clarified Butter, melted

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Grilled cheese—Kraft Singles and Wonder Bread—taken to another level with slices of brioche and a beautiful farmhouse Cheddar. Serve it with tomato soup just as Mom did when you were a kid—a...

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Ingredients

1½ cups Clarified Butter
1½ cups canola oil
2 each very small purple, Peruvian baby red-skinned and very small Yukon Gold potatoes
Kosher salt
3 ounces white Cheddar cheese, cut into paper-thin slices
1 dried chipotle pepper, soaked in hot water for about 30 minutes to soften, and drained
6 each red, yellow, and green cherry tomatoes, such as Sweet 100, Golden Jubilee, and Green Grape
Salt to taste
18 to 24 very ripe Early Girl tomatoes (about 6 pounds) (or the most flavorful variety available), cored and halved
12 crustless 2-inch squares Brioche, ¼ inch thick
¼ cup Clarified Butter, melted