Giant 20-Pound Grilled Cheese with Creamy Tomato Soup
ID: 1d315ff7...
An epic, giant 20-pound grilled cheese sandwich made with custom-baked giant bread, layered with 96 slices of four different cheeses in a checkerboard pattern, toasted to perfection with a blowtorch, and served alongside a massive pot of fresh creamy tomato soup.
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🍳 Cooking Flow
Prepare and knead a massive 40-cup flour yeast dough, divide it into two large trays, and let them rise. → Sauté aromatics, simmer crushed tomatoes, vegetable broth, and basil, then blend with baking soda and heavy cream to create the soup. → Bake the giant dough sheets, trim the crusts, and shave the flat surfaces to prepare the bread slices. → Layer the bottom bread slice with 96 slices of four different cheeses in a checkerboard pattern. → Brush the top bread slice with butter, toast it with a blowtorch, assemble the sandwich, bake until melted, and serve with soup.
Cooking Steps
Brief Cooking Order
Prepare and knead a massive 40-cup flour yeast dough, divide it into two large trays, and let them rise. → Sauté aromatics, simmer crushed tomatoes, vegetable broth, and basil, then blend with baking soda and heavy cream to create the soup. → Bake the giant dough sheets, trim the crusts, and shave the flat surfaces to prepare the bread slices. → Layer the bottom bread slice with 96 slices of four different cheeses in a checkerboard pattern. → Brush the top bread slice with butter, toast it with a blowtorch, assemble the sandwich, bake until melted, and serve with soup.
Introduction
An epic, giant 20-pound grilled cheese sandwich made with custom-baked giant bread, layered with 96 slices of four different cheeses in a checkerboard pattern, toasted to perfection with a blowtorch, and served alongside a massive pot of fresh creamy tomato soup.
Step 1
Prepare the bread dough by combining 9 cups of warm water, vegetable oil, salt, sugar, and active dry yeast in a giant mixing bowl. Stir until dissolved.
Step 2
Gradually add 40 cups of flour in batches, stirring to incorporate. Transfer the dough onto a floured surface and knead for 30 minutes until smooth and elastic.
Step 3
Divide the dough in half. Place each portion into a large rectangular metal pan, cover with plastic wrap, and let proof for 30 minutes.
Step 4
While the bread proofs, make the tomato soup. Heat olive oil in a massive stockpot and sauté minced garlic, chopped celery, and onions. Add salt, pepper, and tomato paste, cooking until slightly caramelized.
Step 5
Add crushed tomatoes, vegetable broth, and fresh basil to the pot. Bring the mixture to a boil, then let it simmer for 30 minutes. Stir in baking soda to neutralize acidity, blend with an immersion blender until smooth, and pour in heavy cream.
Ingredients List
Important Notes
Make sure the yeast water is warm, not hot, as hot water will kill the yeast and prevent the giant bread from rising properly.
Adding a small amount of baking soda to the tomato soup is essential for balancing out the sharp acidity of the canned tomatoes.
Using a blowtorch diffuser attachment helps toast the massive surface area of the bread evenly without creating localized burnt spots.
A mix of high-melt cheeses (American, mozzarella) and flavorful cheeses (cheddar, Havarti) gives the sandwich both the ultimate cheese pull and rich flavor.
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