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1. Heat the oven to 220°C (425°F). On a large rimmed baking sheet, toss the tomatoes, onion and garlic with the olive oil, kosher salt, black pepper and smoked paprika. Arrange the tomatoes cut-side up.
10 pieces Roma tomatoes, halved,
1 piece Yellow onion, quartered,
4 clove Garlic cloves, whole and unpeeled,
3 tbsp Olive oil,
1.5 tsp Kosher salt,
0.5 tsp Black pepper,
0.5 tsp Smoked paprika
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2. Roast for 35 to 40 minutes until the tomatoes are collapsed and the edges are charred and caramelized. Cool for 5 minutes, then squeeze the garlic from its skins.
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3. Transfer everything from the baking sheet, including the juices, to a large pot. Stir in the tomato paste and cook over medium heat for 2 minutes until it darkens slightly.
1 tbsp Tomato paste
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4. Add the vegetable stock and sugar, bring to a simmer and cook for 10 minutes to meld the flavors.
2 cup Vegetable stock,
1 tsp Sugar
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5. Add the basil, then blend with an immersion blender (or in batches in a blender, venting the lid) until completely smooth and velvety. Stir in the heavy cream, adjust the salt and pepper, and keep warm over low heat.
1.5 tsp Kosher salt,
0.5 tsp Black pepper,
0.5 cup Heavy cream,
0.2 cup Fresh basil leaves
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6. Combine the cheddar and Gruyere in a bowl. Spread the mayonnaise thinly on the outside of all 8 bread slices, then spread the butter over the mayonnaise.
8 slice Sourdough or white sandwich bread slices,
2 cup Sharp cheddar, freshly grated,
1 cup Gruyere or Monterey Jack, freshly grated,
3 tbsp Mayonnaise,
2 tbsp Unsalted butter, softened
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7. Sprinkle the Parmesan on a plate and press the buttered side of each slice into it so a thin layer sticks; this creates an extra-crisp, lacy crust.
0.5 cup Parmesan, finely grated
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8. Fill 4 sandwiches with the cheese blend, keeping the Parmesan sides facing out. Cook in a skillet over medium-low heat for 4 to 5 minutes per side, pressing gently, until deep golden and the cheese is fully melted.
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9. Rest the sandwiches for 1 minute, slice diagonally, and serve alongside bowls of hot soup for dipping.
