Tyler Florence Makes Butter-Basted Grilled Cheese | Tyler Florence x Hestan NanoBond® Cookware

We've got a fantastic, creamy, rosemary tomato soup and grilled cheese sandwich recipe for you that you're absolutely going to love. All right, so we have our pot here. First things first, we're going to kick it off with a little bit of extra virgin olive oil in our pot. To this, we're going to add a little bit of rosemary. All right, the rosemary is going to be the base note for the soup itself, and I love that delicious pine aroma. Then we're going to add an onion to this, and also a nice pinch of red chili flake. All right, so we're going to saute the onions until they become translucent and sweet, and And now we're just going to add the tomatoes, and also we're going to add our heavy cream, and just give this a good stir and let this simmer. Also the induction compatibility with the Hestan NanoBond is such an important decision for me when it comes to cookware, because my cookware has to float from a traditional gas stove top to induction. This is the same cookware that we use in all of our restaurants in San Francisco, and our new kitchens that we're always developing, we're only using induction cooktops. Now last but not least, we've got some Parmesan cheese here. We're going to fold this in, and you want to fold this in when the soup is hot so the cheese really starts to emulsify and melt into the soup. So we've got some beautiful bread here, and we're going to start to season our bread with some good stuff. This is just mayonnaise, and we've got two different kinds of cheeses today, folks. We've got Havarti for stretch, and we've got Pepperjack for a little bite. Now a traditional grilled cheese sandwich calls for soft butter smeared on the outside of the bread, and then that is dropped into the saute pan. We're going to toast this dry in our saute pan, and then we're going to butter baste it as if we're butter basting a filet mignon. I think this is a grilled cheese sandwich at its next level. I'm going to drop in one smashed garlic clove, and then we're just going to butter baste this as if you're butter basting a pretty steak. Let's plate up. Now take a look at this gorgeous color. That is so crispy. Okay. So guys, we've got this. The goo. All right.