Heirloom griddled cheese sandwich and chunky tomato bacon soup

For the grilled cheese sandwich:
1) In a small mixing bowl, combine the butter, Parmesan, and 1 tbsp Dijon mustard. Spread a liberal amount of the butter mixture on 2 slices of bread. Flip over the slices and spread some Dijon mustard on the other sides, then dived 1/4 of the Cheddar cheese between the Dijon side of both slices. Add 1/4 of the bacon on top of the cheese on 1 slice and a slice of tomato on top of the cheese on the other slice.

2) Combine both sides together and place in a medium skillet over a medium heat. Cook until golden brown and crusty. Flip the sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup. Repeat for the other 3 sandwiches.

To make the soup:
1) Puree the crushed tomatoes and set aside. In a heavy stainless steel pan, heat the olive oil, add the shallots and cook until soft. Add the garlic, thyme, chopped basil, bacon and crushed tomatoes and continue to cook, stirring with a wooden spoon.

2) Add the tomato puree, cream, chicken broth, and salt and sugar, to taste and bring to a simmer. Pour the soup into bowls and garnish with shredded basil. Serve immediately with the griddled cheese sandwich.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and, therefore, we cannot make representation as to the results.