The following is a concise summary of the text:
The text is a transcript of a video where the author shows how to make a three cheese grilled cheese sandwich with roasted tomato soup, using fresh heirloom tomatoes and bacon. The author explains the history and rationale behind the choice of cheeses, which are gruyere, robusto gouda, and sweet red grass-fed cheddar. The author also demonstrates how to cook the bacon in the oven, roast the tomatoes and vegetables for the soup, blend the soup with paprika and basil, and toast the sandwich with mayo on a cast iron pan. The author describes the sandwich and soup as a comforting and balanced meal that reminds him of his food truck days.
Here are the key facts extracted from the text:
1. The recipe is for a three-cheese grilled cheese sandwich with tomato soup.
2. The tomato soup is made with heirloom tomatoes, olive oil, garlic, and vegetable stock.
3. The soup is roasted in the oven for 45 minutes at 450 degrees Fahrenheit.
4. The soup is then blended with V8 juice, vegetable stock, paprika, thyme, bay leaf, salt, and sriracha.
5. The soup is simmered for 30 minutes and then cooled.
6. The grilled cheese sandwich is made with a Pullman loaf, gruyere, gouda, and cheddar cheese.
7. The cheese is grated and mixed together in a 1:1:1 ratio.
8. The bacon is cooked in the oven at 375 degrees Fahrenheit for 20-25 minutes.
9. The sandwich is assembled with cheese, bacon, tomato, and mayo, and cooked in a cast iron pan.
10. The sandwich is cooked for 2-3 minutes on each side, or until the cheese is melted and the bread is toasted.
11. The tomato soup is served alongside the grilled cheese sandwich.
12. The recipe is a variation of a dish that was served on a food truck.
13. The chef uses a specific type of cheddar cheese, aged sweet red grass-fed cheddar from Barber's Farmhouse in London.
14. The chef uses mayo as a fat to cook the sandwich, rather than butter.
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