Autumn took a long time coming to the Pacific Northwest this year. The trees were mostly still green until a few weeks ago, when their leaves yielded to the cooling weather and quit producing chlorophyll. The bright red, yellow, and orange leaves put me in mind of grilled cheese sandwiches with tomato soup. This quintessential comfort food evokes for me cozy autumn and winter lunches and it is a great option for a relatively quick but very flavorful dinner. Tomato soup is easy to make if you use canned tomatoes and the sandwiches are a snap, as long as you aren’t making your own bread. To make this dinner gluten free, use gluten free bread. If you have time and decide to make your own rather than purchase mediocre and expensive gluten-free bread, the dinner will obviously take longer to make than the allotted 40 minutes.
- 1 13 oz can coconut milk
- 1/2 medium onion, chopped fine
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
Remove 1 Tablespoon of the coconut cream from the coconut milk and place it in a large saucepan over medium heat. Add the onions, salt, and paprika and cook for 5 minutes, stirring frequently until the onions are softened.
- 3 cloves garlic, pressed
- 1 6 oz can tomato paste
- 1 14.5 oz can diced tomatoes
- 2 cups chicken or vegetable stock
- 1 teaspoon fish sauce
Stir the garlic into the onions and cook, stirring frequently for about 30 seconds. Add the tomato paste and diced tomatoes. Cook for 2-3 minutes, stirring frequently. Add the remaining coconut milk, stock, and fish sauce and stir to thoroughly combine. Reduce the heat to low, cover the soup, and keep it warm while preparing the garnish and sandwiches.
- 2 bunches fresh sage
- 2 Tablespoons butter
- Salt
Slice the sage leaves 1/8-inch wide. Place the butter in a large saute pan over medium heat. When the butter melts, add the sage leaves. Cook for 1-2 minutes until the sage gets crispy. Remove the sage to a towel lined plate and sprinkle with salt. Set aside.
- 2 5 oz cans tuna packed in oil
- 1 3-5 oz can smoked fish packed in oil
- 3 Tablespoons mayonnaise
- 1 teaspoon mustard
- 2 Tablespoons chopped capers
Drain most of the oil off of the fish and place it in a large bowl. Flake the fish and gently toss it to combine. Add the mayonnaise, mustard, and capers and fold everything together.
- Bread (gluten-free if necessary)
- Sliced cheddar or other cheese of choice
- Softened butter
Preheat the griddle to medium heat. Spread the tuna salad on one side of the bread. Top with sliced cheese and the second slice of bread. Butter the outside of the sandwich and place it, butter side down on the hot griddle. Butter the other side of the bread. Allow the sandwich to cook so that the cheese gets melty but pay attention to the outside, so it does not burn. Serve the sandwiches immediately with the garnished soup. Dip and enjoy!
