Making a paste out of the gruyere and brie is an amazing idea! We could add in all sorts of flavors easily at that point. Roasted garlic gruyere grilled cheese would be great, I bet.

If anyone is curious, the spatulas that Julia uses to flip her grilled cheese sandwiches are made either by Matfer Bourgeat or Mercer Culinary. They're high-heat nylon fish spatulas, and they're extremely fantastic.

"I don't think my daughter would like this, so I'm gonna have to eat hers" 😂

I wrote down the recipes and takeaways so you don't have to: *Grown-Up Grilled Cheese Sandwiches* Serves 4 *Technique Takeaways: * • The key to using a good, aged cheese, like Gruyère, is to add another melting cheese, like Brie. • Make a paste with these two cheeses using a food processor. • Butter the bread, not the pan to ensure even brownness as it cooks. *Ingredients:* • 7 oz. Gruyère cheese (or aged cheddar), cut into cubes • 2 oz. Brie cheese, rind removed. • 2 TBSP vermouth (preferred) or white wine • 1-2 TBSP chives, chopped • 3 TBSP butter, softened • 1 tsp Dijon mustard • 8 slices of rye bread *Directions:* 1. In a food processor, add cheeses and vermouth. Power for 20-30 seconds until it is a nice smooth paste, “a nice spreadable consistency”. 2. Add chives and pulse 4-5 times. 3. In a separate bowl, mash together the butter and Dijon mustard until well incorporated. 4. Butter one side of each bread slice to its edges. 5. Flip 4 of the slices and spread your cheese paste on the other side in the same fashion, to its edges. 6. Top cheese side with the other 4 slices, butter side up. The buttered sides should be on the top and bottom of your sandwich. 7. Set your stove to 200°F. This will assist with keeping the sandwiches warm during preparation. 8. Heat a 12-inch skillet over medium heat for about 2 minutes. To test for heat, wet your fingers and flick onto the surface of the pan. If the water sizzles and dances, it is ready. 9. Cook 2 sandwiches at a time, for 3-4 minutes on each side, until nice and golden and the cheese is melty. 10. Put onto a wire rack and place preheated 200°F oven (step 7). *Ultimate Cream of Tomato Soup* Serves 4 *Technique Takeaways:* • Removing the seeds and pulp of the tomato and roasting the flesh of the tomato with brown sugar will produce a similar, but better taste than sundried tomatoes. • Use reserved tomato juice. • Blend solids with just a small amount of liquid for velvety texture. *Ingredients:* • 2 28oz. cans of whole tomatoes packed in juice (need 3 cups of its juice) • 1-1/2 TBSP brown sugar, packed • 3/4 cups shallots, minced • 1/4 cup unsalted butter • 1 TBSP tomato paste • Pinch of allspice (“tip of the paring knife measurement) • 2 TBSP all-purpose flour • 1-3/4 cup chicken broth • 1/2 cup of heavy cream • 2 TBSP brandy, sherry or cognac. (optional) • Salt to taste • Little pinch of cayenne pepper *Directions:* 1. Preheat oven to 450°F. 2. Line a baking sheet with foil. 3. Drain tomatoes into a bowl over a metal sieve. We’ll be using that tomato juice. 4. Over the sieve, break open each tomato with your hands and remove any seeds from its flesh. 5. Lay each tomato flat in a single layer onto the lined baking sheet. 6. Using a flexible spatula or spoon, push the tomato pulp in the sieve through, into the bowl. 7. Reserve 3 cups of the tomato juice from the bowl. 8. Sprinkle brown sugar evenly over the top of the tomatoes on the baking sheet. 9. Place baking sheet in the oven on the upper middle rack. Bake for 30 minutes 10. Over medium heat, add butter to a sauce pan. Melt until it is just foaming. 11. Add shallots, tomato paste and allspice to the melted butter. 12. Mix well, put a lid on it and turn down the heat to low. 13. Cook until the shallots have softened, 7-10 minutes. 14. Add flour, mix well and cook for about 30 seconds to lose its raw flour taste. 15. Using a whisk, slowly whisk in your chicken broth. 16. Add in your reserved tomato juice. 17. Add tomatoes and any of their sticky roasted bits. Stir. 18. Cover with a lid, raise heat to medium and bring back up to a simmer. 19. Once at a simmer, lower heat to low again. 20. Simmer for 10 minutes. 21. Strain soup over a metal sieve into a bowl to reserve the liquid again. 22. Transfer tomato solids into a blender, add 1 cup of the reserved tomato liquid and blend until nice and smooth, about 1 minute. 23. In the meantime, rinse out your sauce pan. We’re putting the soup back into its pot. 24. Add blender mix to the pot and the reserved liquid. 25. Add cream and mix well. 26. Heat over low heat until it is just rewarmed through, about 3 minutes. 27. Turn off burner. Add brandy and mix. 28. Taste for seasoning. Add salt to taste and cayenne pepper. Serve with bread, crackers or a grilled cheese sandwich. If you're using the KZfaq app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.

Hey, take that soup and head over to Juila's. She just made grilled cheese😁. Tomato soup & grilled cheese = a match made in heaven.💖

I'm Australian I used to have a lot of problem with American cooking, because they use the old 18th century measurements. Or even worse, their recipe uses a can of . That's until i started learning how to cook by techniques rather than learning recipes. Now most of the time when i cook something i put "a blob or two of butter" or "a slosh of white wine" (two smidgeons eq one slosh ) or when i'm feeling snobby and upmarket, i put "a soupcon" of something in. Most of the time it works out. Other times i might have to have two attempts before I am happy with the result, then i feel confident i can tinker around a bit with the ingredients to make it just how I might like it. Also it's amazing how many things I cook based on what's in the fridge and the pantry. Dinner's a lot more fun now, even though i have a LOOOOOOOOOONG way to go to being what I'd think of as a competent cook.

I don't think I've ever seen Julia so excited by a recipe🙂.

GAH! Jack's segment was too short!! I need FULL VIDEOS of Jack's brilliant tidbits of knowledge. ❤️❤️

I used to keep dry goods like nuts, spices and flours in the freezer. Then I got a jar lid attachment for my vacuum sealer, and a bunch of mason jars. Dry goods cannot go bad if you deprive them of air and moisture, and a vacuum is the perfect thing for that. Mason jars come in a multitude of sizes, plus there are hacks for using any glass jar with a gasketed lid. And I developed a method for vacuuming jars of flour or other powders. that keeps the seals from leaking. After moving my perishable dry goods to vacuum storage, I stopped having to throw out stuff that would have gone bad in the freezer. Eight year old pecans? Yeah, I found a jar that got lost in the back, and they were still as good as the day I stored them.

I make my grilled cheese with a little bacon fat instead of butter. For my cheeses I use a mixture of mozzarella, triple cheddar, and American. It's Heaven until in comes my 3 year old asking me to share🙃😒 I can't have anything to myself.

Literally the episode was a partnership meal with Julia and Bridget. Grilled cheese and tomato soup.

The music at the beginning just reminds me of the 90’s please don’t change it

Finally, a grilled cheese vid that doesn't go the Mayonnaise route that's been going around. A lot of people find Mayo unappetizing (to say the least).

This food today is my go to comfort, fall, need a hug in a mug!!! Thank you so much!

Another ATK classic. Useful recipes and reviews throughout. This was a really good episode. Thanks.

I need to watch this channel more often. Did not know about the type of oil for a cutting board n what to freeze.

I add fresh beefsteak tomato slices over the cheese with a little bit of salt and pepper and Italian seasoning and then I grill in the pan...so good! I definitely have to make the homemade tomato soup! It looks so rich and simple to make!👍☕

I served a 4-course dinner with a flight of adult grilled cheeaw sandwiches as the unusual main course. The hands-down favorite was the brie & pear, but the smoked gouda & carmelized onion on multi-grain bred waqs a close second. Love seeing more adult grilled cheese sandwiches!

Dear Julia, I am making these tomorrow night for my wife and a friend. The thing that sold it was the beautiful results, plus the sounds you made during the process. I haven't heard sounds like that since... well, a long time ago. ;-)

Made this today for lunch. Very unique taste. I would definitely do this again. Probably not for everyone but you got to try it at least once. Thanks for sharing!!

Grown-Up Grilled Cheese with Gruyère and Chives (My recipe notes) CHEESE PASTE: 7 oz (200 g) Gruyère, cubed 2 oz (60 g) Brie, rind removed 2 Tbsp (30 ml) vermouth or wine A few chives (about a dozen), roughly chopped (roughly ¼” or 5 mm) DIJON BUTTER: 3 Tbsp (45 ml) softened butter 1 tsp (5 ml) Dijon mustard 8 slices bread of your choice (she used rye) CHEESE PASTE: Process cheeses and vermouth or wine 20-30 seconds or until a spreadable cheese paste forms. Add chives and pulse (about 4-5 times) until incorporated. Set aside. DIJON BUTTER: Mash together butter and Dijon. Butter each slice of bread evenly to the edges (on one side only), rather than the skillet, to ensure the bread gets evenly browned. Flip four slices butter side down and spread ¼ of the cheese paste evenly edge to edge on the unbuttered side of these slices. Top each sandwich with one of the remaining bread slices, buttered side up. Heat a 12” (30 cm) non-stick skillet over medium heat for two minutes. Skillet is ready when a few drops of water sprinkled in it sizzle and skitter across the surface. Cook two sandwiches at a time, 3-4 minutes on each side or until bread is golden and cheese is melty. Keep the first two sandwiches warm in the oven on a wire rack in a sheet pan. Slice in half and serve.

Another idea I learned was t o add another cheese layer by dipping the buttered outer sides in grated parm before toasting. O.M.G.

Thank you Julia! I love this recipe!

My grown up grilled cheese is room temperature gouda and colby slices on sourdough bread. Yes, I melt butter in the pan and it's the absolute best way to ensure the entire bread is covered. When it's time to flip, take it out and melt more butter before returning the sandwich to the pan. Then have thinly sliced granny smith apples to slide in the sandwich before each bite. It's fantastic!

Excellent work! The best episode I’ve seen in a long time! Love the range of recipes, ideas, and tips!!!

That grilled cheese,and home made tomato soup Heavenly..!!!

The grown up grilled cheese looks great ! I can't wait to try it.

Lovely recipes, as always! Thank you so much!

Great advice about using the freezer. I now keep my rice in the freezer. Also if I'm going out of town for a few weeks, I put my olive oil in the refrigerator so the bottle lasts longer. Yes it goes semi-solid in the fridge, but you just bring it out to reliquefy it.

Loved the way the standard grilled cheese and tomato soup were enhanced into something special. I will give this one a try.

I love grilled cheese and these are certainly kicked up a notch! Thanks Julia!

Love the idea of making the cheese paste to melt more evenly. Sometimes I add a few slices of bacon or prosciutto when making gruyere grilled cheese sandwiches!

I made both of these for dinner last night! Fabulous! My husband woke up talking about them this morning! Cheers

Omg!!! Exactly what I’ve been looking for!!!

A really good cheddar cheese, a slice of swiss, a thin layer of yellow mustard and then a layer of dill pickles and grill. Many years ago I worked at a bagel shop (yes - we boiled them) and I would take an everything stick, cut it in half, add Beaver brand deli style mustard, 2 layers of cheddar, one of swiss, a 1/4 wedge of dill pickle (under the cheese actually), and a shake of original Mrs Dash and bake.... And then I would have some Wisconsin Cheese Soup.

I would like to eat one of those grilled cheese sandwiches. I really would!

A long time ago, I came upon the suggestion to add just a little of instant coffee crystals to the tomato sauce. I'm going to guess a teaspoon worth for this recipe. The advantage is that the coffee deepens the color to more of a red, rather than an orange cast. To the naysayers' it does seem to help without being totally artificial. Both recipes look really inviting!

Can’t wait to try both of these!

Hi there, JULIA! 😁 I LOVE the making of the Grilled cheese!! 😋😋😋 Also, beautiful blouse with collar up and great hair style.

Wonderful format, informative and entertaining . Perfect 🧀🍞🍅

If you want what you called an "herby" flavor, try Gewürztraminer. (Spicy white wine) Also, while rye is a good choice, sour dough is even better (in my opinion).

That grilled cheese sandwich looks fabulous! Thanks for sharing.

Absolutely brilliant episode,wonderful,😋

Great grilled cheese and soup ladies!

One of my all time favorite meals turned gourmet. Thanks ladies.

My default “easy cozy” meal when it’s rainy/foggy/snowy/freeze-from-exposure in 10mn outside ..has always been grilled cheese and tomato soup. Jarlsberg, cottage bread and a metric F ton of butter in *ONE PAN* and Campbell’s tomato soup with whole milk, dried basil and a pinch of brown sugar in *ONE POT* has dried many tears and made many a cold nose drip on my table in my short 37 years. I respect this Sophia Petrillo recipe. The next time I open my front door to a cold wet friend in tears though, I’ll stick with my Rose Nylund method ..mostly because I’m usually 2 glasses of Pinot Grigio deep by grilling time and the idea of cleaning my food processor for a grilled cheese makes me want to off myself.🤗

Definitely going to try this! Yum. Thanks!

Another classic served fresh 😋

genius ideas looks fabulous Julia, thank you

YESSSS! She's teaching us! I love it!

Julia is such a good mother, making the “sacrifice” so her poor daughter is not forced to eat those amazing toasties.

Julia, I really believe you not only enjoy what you do for a living, but also really enjoy eating the fruits of your labor!

Best two recipes EVER!!!

I’m so making the grill cheese and soup. Brandy I love it. Thank u

Thank you for this video! I love grilled cheese sandwich's, and I adore cream of tomato soup. I never thought about making cream of tomato soup at home, but I know how to do it now! 😊

Thank you! Excellent!

What an ingenuous idea to mix these two cheeses so it melts better!!

Always loved Tomatoe soup...will definitely try this one.

I am so glad I found this channel!

Excellent the way you cook is perfect.

This episode was Awesome!! I am going to make both of them and season my cutting boards.

Ooooooo... Browned butter and bacon paste with... Gruyere, vermouth and... Let's make it the Mr. Crunchy...

Thank you for sharing. I love my cheese sandwiches as well.

The tomato soup recipe is just absolutely awesome. The tomatoes caramelizing in the oven is a game changer

Oh so good. Thank U 4 sharing

Great vid folks!

I was talking to my wife about the grilled cheese sandwich and tomato soup she was eating, then less than hour later this video shows up in my suggested content que. This has now happened too many times to continue thinking it is coincidence.

I do 4 sandwiches at a time on a non stick griddle. Will try this recipe, looks delish.

Amazing!!!! Best cooking channel!

My favorite sandwich - always served with homemade bread & butter pickles! thanks for sharing - this is one recipe I'll make.

I made the cream of tomato soup last night. It was delicious. My husband liked it, too. Excellent recipe! Thanks Bridget!

Jack cross legged in jeans on the floor is the best thing ever! We love Jack!

Love the video! Cheers!

I always eat my grilled cheese with mustard. This is a great idea. I recently purchased an ATK cookbook and the recipes are wonderful.

Rarely do I see a video that's new this was great! Heading to the store will have epic grill cheese for lunch Thank you 😁

Love this show.

I grew up eating non traditional grilled cheese and tomato soup, too. Rye toast, lightly buttered on 1 side then thin slices extra sharp cheddar and thin slices of fresh tomato on top, s & p then its now an open faced sandwhich and we throw them under the broiler til cheese melts and tomato is bubbly . Then Campbells tomato soup made with milk

Love your sandwich and soup recipe

Looks amazing

That looks really good I want to try some

I'll make a point of trying the cheese spread. Looks delish. My favorite grownup cheese sandwich is Kaiser rolls sliced in half and topped with slices of Edam cheese and strips of red bell pepper. I broil them till the cheese is toasted and the peppers roasted a bit. They are so tasty with red pepper-tomato soup.

Tomato soup idea: remove the tomato pieces from the soup pot with a slotted spoon to the blender and skip the strainer and bowl. Two less implements to wash.😉

This is one of my favorite PBS shows ❤.

looks so delicious

Butter and toast both side of the bread. It makes a huge difference in the texture and taste. And deglaze the pan of the roasted tomatoes with the tomato juice.

That looked good 😋

I have mixed my cheese for a toasted cheese sandwich in a food processor for a while now. My fav cheese is Mt Edgmont cheese with Brie and a touch of fresh parmesan. I however mix all the flavours into the cheese and use only pure butter or a butter-infused oil (from IKEA). If you mix the mustard into the butter you will "contaminate" the pan and this flavour will infuse into the oil that will end up covering the pan - making ALL the sandwiches taste of the mustard. If you mix the mustard into the cheese you can personalise each sandwich for the tastes of each person. Add in any number of fresh herbs... even fresh pea sprouts work. A thin layer of jam or chutney in the sandwich can help give the sandwich a lift - think of the flavours in a cheeseboard. My fav is homemade beetroot chutney (where you still have some beetroot texture) or a spicy tomato jam. Basically, you need the cheese to give creaminess and the body of the flavour. Then add something sweet (jam or wine or caramelised onion) and something sharp (balsamic vinegar or chutney or mustard).

Wow, this is next level grilled cheese sandwiches and cream of tomato soup. Tomorrow's dinner is set!

Looks delicious

Very lovely for a cheese lover ❤

😋 yum that grill cheese 🧀 looks delicious 😋

I always just melt the butter in the pan first it’s a little easier and gets all the bread covered

Great guidance this episode, I bet you'd enjoy the rasp grater more if you used it catch side up. You would be able to see the pith easier and the rasp is designed to capture the zest and move it to wherever you want to deposit it with precision. I'm going to buy some spoon butter today!

This is heaven!!!!!!!!💐💐💐👍👍👍

I can my own tomato basil soup and it's amazing. Try adding some granulated beef bouillon. Takes it up a notch.

Good God, Girl. THANK you!

My partner and I do alternating blue and pink nights for cooking dinners. I ("Blue", and less experienced) tend to do more complicated and exotic recipes. My partner ("Pink", is much more experienced) and tends to do really quick and simple recipes that use what we have on hand. Pink's "take it easy night" is grill cheese and tomato soup - which I like. Any cheese we have on hand and canned tomato soup. I'm gonna surprise Pink by putting grill cheese and tomato soup on our calendar as a "Blue" night. I know Pink is gonna accuse me of preempting her "easy" night. I'll just smile and say something like, "Wait for it, Pinky". Your recipes better work or I'm in a load of trouble. Seriously though, thanks for the post. Cheers.

Oh yum, ladies!

Adding a nice thick slice of beefsteak tomato to the grilled cheese is yummy

The heck with "grownup" toasted cheese sandwiches. When I want a toasted cheese I want what I had as a child, good old Kraft cheese, And Campbell tomato soup. It's the most American comfort food there is. I'm 60 and if it's raining on a Saturday I have to have toasted cheese and tomato soup.