If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Bread of your liking, though something crispy & hearty would be ideal
Directions
SOUP
Preheat oven to 425
Put tomatoes and the garlic on a sheet pan, season with the salt & pepper, top tomatoes with the thyme and drizzle everything nicely with a couple tablespoons of olive oil
Roast about 45 minutes or until the tomatoes and garlic have softened beautifully
While they cook, put onion in a medium pot with a tablespoon of oil, and soften over medium heat, about 5 minutes
Add the tomato & chipotle paste, stir well a couple minutes then add the chicken stock – mix well
When the tomatoes are ready, add them to the pot, and squeeze garlic out of the head and add
Use an immersion blender to mix everything in the pot, or transfer to a regular blender and blend until your desired thickness
Put back in the pot and simmer about 20 minutes or until reduced and slightly thickened
GRILLED CHEESE
Combine mayo and garlic in a small bowl - mix well to combine
Mix all cheese together, and build: bottom bread, spread on some bacon onion jam (and be generous) 2 ounces of the cheese combo for each sandwich then the top bread and finally some of the garlic mayo
Cook, mayo side down over medium/low heat until crispy & golden on the bottom
