Kitchen Supplies: 

  • Baking sheet
  • Grater
  • Blender/food processor
  • Large bowl
  • Small pot
  • Large pan

Recipe by: Jamie Lee Mock,
Serves: serves 2
Prep Time: Quick & Easy


2 cloves garlic

2 cups tomatoes, grape or cherry

2 tbsp. sun-dried tomatoes

1 tbsp. de-shelled walnuts

½ cup old cheddar cheese

1 apple, sunrise

2 tbsp. biodynamic extra virgin olive oil

1 tsp. dried basil

To taste salt & pepper

4 slices whole wheat sliced loaf

1 tbsp. cranberries

1 tbsp. balsamic vinegar

1 cup water

2 tsp. vegetable bouillon cubes

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Preheat the Oven & Prepare the Ingredients
• Preheat the oven to 400°F.
• Mince the garlic.
• Rinse and quarter the grape tomatoes.
• Roughly chop the sun-dried tomatoes and walnuts.
• Shred the cheddar cheese using a grater.
• Rinse and thinly slice the apple.
• Rinse the arugula.

Start the Soup
• Combine the garlic, grape tomatoes, and sun-dried tomatoes in a large bowl. Drizzle with 1 tbsp. olive oil, the dried basil, and salt and pepper to taste.
• Pour onto the baking sheet and roast in the oven for 20 minutes.

Prepare the Sandwiches
• In the meantime, assemble the sandwiches.
• Sprinkle half of the cheddar over two slices of bread.
• Top with: dried cranberries, walnuts, apple, arugula, the remaining cheddar and a drizzle of balsamic vinegar.
• Place a second slice of bread on top.

Finish the Soup
• In a blender or food processor, combine the roasted tomatoes, 1 cup of water, the vegetable broth powder, and salt and pepper to taste. Blend until smooth.
• Transfer to a small pot over medium heat and cook until it reaches your desired temperature, about 5-10 minutes.

Bring It All Together
• Heat 1 tbsp. olive oil in a large pan over medium heat.
• Carefully add the sandwiches and grill until the cheese starts to melt and the pan-side bread is golden-brown, about 3-4 minutes.
• Carefully flip and repeat on the other side.
• Remove from the pan and cut on a diagonal.
• Serve with some roasted tomato soup on the side