Grilled Camembert Sandwiches with Summer Tomato Soup

Camembert, a cow milk cheese from Normandy, has a delicious mushroomy finish, which gives flavor and balance to the bread and the tomatoes.

Ingredients
10 slices (1/4") favorite bread
1/4 cup olive oil
2 teaspoons freshly cracked black pepper
16 ounces Camembert (or Brie) cheese, sliced 1/4” thick (about 16 slices)
1/2 cup extra virgin olive oil
1 onion, sliced
2 cloves garlic, crushed
2 1/2 pounds ripe tomatoes, cored and chopped
12 fresh basil leaves
kosher salt and cayenne pepper, to taste

Method
1. For the sandwiches: Heat the olive oil and cracked pepper over low heat. Turn off and let infuse for 10 minutes.
2. To assemble the sandwiches, lay the sliced cheese on half of the bread slices making sure the cheese comes all the way to the edge of the crust. Lay the top slice on each of the sandwiches and moved them together so they are crust to crust. Cover all the sandwiches with a layer of plastic wrap and place a medium cutting board on top of the sandwiches to gently weigh them down for 15 minutes.
3. Using a pastry brush, thoroughly brush the surface of both faces of the sandwich with the pepper oil.
4. Preheat a Panini griddle on low or a medium sauté pan over low heat. Wipe surface with a little oil. Place the sandwiches in the press or in the sauté pan and cook until slightly browned, about 2 to 3 minutes per side until the cheese is melted. Keep the heat low so you do not burn the bread.
5. For the tomato soup: In a medium saucepan, combine the olive oil, onions, and garlic and sweat together for about 20 minutes, or until the onions are soft and translucent. Add the tomatoes and cook another 15 minutes.
6. Add the stock and basil leaves and bring to a simmer. Cook gently for 20 minutes to develop the flavor.
7. Pass the soup into a large bowl through a china cap or other fine strainer, or a food mill, to remove seeds, skins, and basil. Season passed soup to taste with kosher salt and cayenne pepper.
8. To serve: Serve the tomato soup hot with the warm sandwiches. Drizzle a generous amount of the extra virgin oil over the top of the soup along with a couple small basil tops, and enjoy.

Pairs well with any red (Cabernet, Pinot Noir, Syrah).

Serves 5