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Grilled Cottage Cheese Sandwich & Tomato Soup

by Jake Cohen

cottage cheese sandwich
Time to complete
55 minutes
Serving size



Make the soup:

In a HexClad 5 QT Dutch Oven, heat the oil over medium-high heat. Add the onion, carrot, and celery. Season with salt and pepper. Cook until lightly golden, 5 to 6 minutes. Add the cherry tomatoes, garlic, and crushed red peppers and cook until fragrant and cherry tomatoes begin to pop, 4 to 5 minutes more. Stir in the crushed tomatoes, broth, and sumac.

    Bring the soup to a boil, then lower the heat to a simmer and cook until the liquid has reduced slightly, about 20 minutes.
      Using a blender, purée the soup until smooth. Return to the pot and stir in the butter until well incorporated. Season with salt and pepper.

        Meanwhile, make the sandwiches:

        In a medium bowl, stir together the cottage cheese mozzarella, cheddar, dill, and garlic to combine. Season with salt and pepper. Spread cottage cheese mixture on half of the slices of bread and sandwich with the other slices. 

          In a medium skillet, melt 1 tablespoon butter over medium heat. Cook one sandwich until the bottom is golden, about 3 minutes, then flip, adding another tablespoon of butter. Cook until both sides are golden, about 2 to 3 minutes more. Transfer sandwiches to a cutting board. Repeat with remaining butter and sandwiches. Slice and serve with a bowl of soup.