2) Cook sandwich until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet.
Serve sandwiches immediately with tomato soup.
1) Puree the crushed tomatoes and set aside.
2) In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil and bacon and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken stock and salt and sugar, to taste. Bring to a simmer.
Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with cheese sandwiches.
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