Jalapeno Parmesan-Crusted Scrapple Grilled Cheese with Creamy Tomato Soup 

Ingredients

Jalapeno Parmesan-Crusted Grilled Cheese:

4 slices of soft white bread

3 tablespoons unsalted butter, at room temperature

1 small jalapeno, thinly sliced

1 cup Parmesan cheese

1 cup cheddar cheese

3 - 4 slices of Hot & Spicy RAPA Scrapple, sliced thick and fried crispy

Tomato Soup:

3 1/2 pounds fresh tomatoes

1 full garlic head (about 6 cloves}, peeled and smashed

1 white onion, roughly chopped

1 teaspoon salt & pepper

3 Tablespoons olive oil

1 large handful of basil leaves

2 cups chicken or vegetable broth

1 cup heavy cream

Directions

-Hot & Spicy Rapa scrapple

Slice about 2 - 3 pieces of hot and spicy scrapple into desired thickness. In a pan add oil; enough to cover the bottom and let heat up. In hot pan lay scrapple flat. Cook on one side for about 5-8 minutes; leave longer for a crispier scrapple. Flip scrapple and leave for another 5-8 minutes based on desired crispness. When done place on paper towel lined plate. Set aside for later.

-Roasted Tomato Soup

Cut into thirds, toss in olive oil and season tomatoes, shallots and garlic with salt and pepper. On a sheet pan spread out veggies so nothing is covering another. Roast at 375° for 30 minutes minimum. When veggies are tender and soft remove from oven and add to a sauce pot with broth. Using an immersion blender or a regular blender, blend soup together until creamy. Let simmer for 5 to 10 minutes until soup thickens. Add in heavy cream, seasoning and stir. Garnish with Parmesan crisp & basil chiffonade.

-Grilled Cheese

Spread out Parmesan cheese on a plate and mayo on the outside of the bread. Mayo side down, pat the slice of bread into the Parmesan cheese until there is a thick coating on the bread. Continue this with both slices of bread to build the OUTSIDE of your grilled cheese. Thinly slice 1-2 jalapenos and lay in a hot pan over medium to low heat. Immediately lay slices of bread Parmesan side down on top of the jalapenos.

For the inside of the grilled cheese, lay down 2 slices of cheese, topped by slices of cooked scrapple, and again topped with 2 more slices of cheese. Cover with lid to melt cheese faster.

Carefully, using a spatula, flip other slice of bread on top of your now built grilled cheese. Again, carefully using a spatula lift one side of your grilled cheese to be sure Parmesan cheese and jalapenos are melted to the bread. You'll want to make this process quick as to not burn the outside of your sandwich. Once Parmesan cheese and jalapeno slices are crusted to the OUTSIDE of the bread and cheese is melted on the INSIDE of the bread your grilled cheese is done! Slice on the bias and serve with tomato soup.