Panera Fontina grilled cheese and Tomato soup!

Fontina Grilled Cheese:

Fontina Grilled CheeseTuscan Roasted Garlic Loaf (Fresh from the Publix bakery)
2 slices Swedish Fontina Cheese (Boar’s Head)
2 slices Vermont White Cheddar (Boar’s Head)
Six Cheese Italian Blend (bag of shredded cheese-Publix brand)
Shallot & Chive Gournay Cheese (Boursin brand)
Stick of butter

Directions
Cut two medium size slices of the Tuscan loaf. Spread the shallot and chive cheese on each slice. Take two slices of the Fontina and Vermont cheese and place them on one slice of bread. Preheat skillet over medium heat. Rub the stick of butter all over the pan. Set the sandwich down on the skillet. Place the lid on the sandwich to trap the heat. After a few minutes, flip the sandwich over. Once each side is lightly browned, add the six cheese Italian blend on top of the sandwich, then flip it over. At this time, I take the pan off the burner and let it sit for a few minutes until the cheese is golden crusted.

Courtesy of: http://fromthecommittedheart.com/tag/copycat-recipe-fontina-grilled-cheese/

Tomato Soup:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, chopped
• 1 large clove garlic, minced
• 2 ribs celery, chopped
• 1 tablespoon all-purpose flour
• 5 large super-ripe tomatoes (about 4 pounds), coarsely chopped

• 1 teaspoon sugar
• 4 leaves fresh basil + 1 tablespoon chopped
• ¾ teaspoon salt
• ⅛ teaspoon ground black pepper
• Pinch of ground cayenne (optional)
• 4 Panera Bread Sourdough Rolls, warmed

Step 1.

Warm the oil and butter in a large soup pot over medium heat. Add the onion, garlic, and celery, and cook until soft but not browned, 5 to 7 minutes. Stir in the flour and cook for 1 minute.

Step 2.

Add the tomatoes (with juices), sugar, basil leaves, salt, black pepper, and cayenne (if using). Increase the heat to high and bring the tomatoes to a boil. Reduce the heat to medium and simmer for 15 minutes, skimming off and discarding any foam from the surface. 

Step 3.

Puree the soup in a blender, in batches if necessary; then pass the puree through a medium-mesh strainer, pressing on and discarding the solids. Return the soup to the pot to keep it warm. 

Step 4.

Just before serving, stir in the chopped basil. Divide the soup among four bowls and serve it with the rolls.

Tip: Ripe tomatoes are the key to great taste here. Sample the soup before serving, and add a touch more sugar or salt if the tomatoes need it. This soup can be refrigerated for up to three days and tastes delicious cold.

Make Panera's Bacon Turkey Bravo at home!

My favorite sandwich at Panera is easily the bacon turkey bravo. Here I've found a recipe for it that's easy to make at home!

Ingredients:

Serves: 1

Yield:

                 Yield                 1.0             

1

sandwich

Units: US |  Metric

Dressing

• 1 cup mayonnaise
• 1/2 cup ketchup
• 2 tablespoons lemon juice, freshly squeezed
• 1/2 teaspoon dried mustard
• 1 teaspoon Worcestershire sauce
• 1 dash Tabasco sauce

Sandwich

• 2 slices tomato basil bread (or other hearty favorite)
• 1 leaf romaine lettuce
• 3 slices tomatoes (1/4-inch thick)
• 4 ounces smoked turkey breast, sliced thin
• 1 slice smoked gouda cheese
• 2 slices bacon, cooked crisp

Directions:

1. 1
   Dressing:.
2. 2
   Combine all the ingredients in a small bowl and stir well.
3. 3
   Refrigerate.
4. 4
   This makes 1 3/4 cups, and will keep a long time in the fridge.
5. 5
   Sandwich:.
6. 6
   Spread 2 tbsp of the dressing on one of the bread slices (we put it on both sides).
7. 7
   On top of one slice of bread, layer lettuce, tomato, turkey, Gouda, and bacon.
8. 8
   Top with the second slice of bread and serve.

Best Guacamole!

Guacamole and chips is my favorite snack, but I still haven't found the perfect combination for me yet. I've collected some of the best guacamole recipes from around the web for you to continue your search for the perfect guacamole:

"Guacamole" by Alton Brown of Food Network

Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe.html?oc=linkback


"Best Guacamole" by PHLOX of allrecipes.com

• 
  
• 2 avocados                              
  1/2 lemon, juiced
  2 tablespoons chopped onion
  1/2 teaspoon salt
  2 tablespoons olive oil
  
  
  Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
  
  
  Read more at:/http://allrecipes.com/recipe/best-guacamole/