Single-serving tomato soup and grilled parmesan sandwich

Ingredients:

• 0.5 tbsp. freshly grated parmesan (20 gr.)
• 2 slices Muenster (30 g)
• 2 slices Gruyere (30 g)
• Two slices of sourdough bread, 1 cm thick.
• 1 tbsp. mayonnaise
• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1/4 cup chopped shallot (1 small head)
• 1 clove of garlic, grated
• A pinch of red pepper
• 1 can (425 g) of canned cherry tomatoes
• 0.5 cup chicken broth
• 1 sprig of basil + 1 tbsp chopped basil leaves for serving

Preparation:

1. Heat a medium nonstick skillet over medium heat. Sprinkle the Parmesan cheese on a plate.
2. Place the Muenster and Gruyere cheeses between the slices of bread, breaking up the cheeses to fit inside the bread. Spread mayonnaise on the outside of the sandwich, then dip in Parmesan cheese, pressing to coat both sides evenly. Cook in a preheated skillet until golden brown, 3–4 minutes. Carefully flip the sandwich with a spatula and cook until the other side is golden brown and the cheese inside is melted, 3–4 minutes. Slice in half and serve.
3. In a small saucepan, melt the butter over medium-high heat. Add the shallots and cook, stirring frequently, until softened, 2–3 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, 30 seconds. Add the cherry tomatoes, crushing them with a potato masher. Add the chicken broth, basil sprig, 3/4 teaspoon salt, and a few turns of the black peppercorn grinder; stir to combine. Bring to a simmer, reduce heat, and simmer for 5 minutes.
4. Discard the basil sprig and pour the soup into a large bowl. Sprinkle with chopped basil and serve with hot cheese sandwiches.