Golden Mushroom-Cheddar Melts with Garlicky Tomato Soup

Make it

Instructions

1. 01

   Set up the stove and cookware

   Set a large, heavy-bottomed pot with a lid on one burner and a large nonstick or cast-iron skillet on another. Put a cutting board, knife, grater, and four serving bowls nearby; keep the skillet unheated for now. Allow about 15 minutes for preparation and 50 minutes for stovetop cooking. | Why: Having both pans and tools ready makes it easy to cook the filling while the soup simmers.

2. 02

   Soften the onion and season the soup base

   Peel and finely dice 1 yellow onion. Peel and mince 3 garlic cloves. Heat 1 tbsp olive oil in the pot over medium heat until shimmering, then add the onion and cook for 6–8 minutes, stirring occasionally, until translucent and lightly golden. Add the garlic and stir for 45–60 seconds, until fragrant but not browned. | Why: Soft onion gives the soup sweetness, while briefly cooking the garlic keeps its flavor mellow.

3. 03

   Simmer the tomato soup

   Add 28 oz canned crushed tomatoes, 1 cup vegetable broth, 1 tsp dried oregano, 1 tsp sugar, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper to the pot. Stir, bring to a gentle boil over medium-high heat, then reduce to low and partially cover. Simmer for 20 minutes, stirring every 5 minutes, until slightly thickened and no longer sharply acidic. Keep warm on the lowest heat while finishing the sandwiches; stir occasionally. | Why: A short simmer blends the seasonings and softens the tomatoes’ acidity without losing their bright flavor.

4. 04

   Brown the mushrooms while the soup simmers

   While the soup simmers, quickly rinse 12 oz cremini mushrooms under cool running water, pat thoroughly dry, and slice thinly. Heat 1 tbsp olive oil in the skillet over medium-high heat until shimmering. Spread the mushrooms in the skillet and cook for 7–9 minutes, stirring only occasionally, until their moisture has evaporated and their edges are deeply browned. Stir in 1/4 tsp kosher salt, then transfer to a plate and wipe the skillet dry with a paper towel held in tongs. Reduce the skillet heat to medium-low. | Why: Drying the mushrooms and letting them brown before salting keeps the sandwich filling savory rather than watery.

5. 05

   Assemble the melts

   Grate 8 oz sharp cheddar cheese. Lay out 8 slices sourdough bread and divide the cheese and cooked mushrooms evenly among four slices; close with the remaining slices. Spread 2 tbsp softened unsalted butter thinly over the outside faces of all four sandwiches, dividing it evenly. If the soup's 20-minute simmer has finished, turn its burner to the lowest setting and give it a stir. | Why: Evenly distributed filling melts together, and a thin layer of butter browns the bread without making it greasy.

6. 06

   Toast, rest, and serve

   Place two sandwiches in the prepared skillet over medium-low heat. Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheese is fully melted. Transfer to a cutting board and repeat with the remaining two sandwiches, adjusting the heat if the bread darkens before the cheese melts. Rest all sandwiches for 2 minutes, then cut in half. Stir the hot soup, divide among four bowls, and serve each bowl with a sandwich for dipping. | Why: Moderate heat melts the cheese as the bread crisps, and a brief rest makes the sandwiches easier to cut.