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"I'm making one of the most favorite combinations in the world—a cheesy sandwich and some soup," says Rach. She combines the Italian version of grilled cheese, mozzarella en carrozza (which is actually breaded and fried!), with hearty Tuscan bean and kale soup. It's a winner!
Pro Tip from Rach: If you're a vegetarian, just leave out the guanciale in the soup and use vegetable broth. It will still be delicious.
For another of Rach's favorite soup and sandwich combos, check out her Pumpkin Soup and Muffaletta Grilled Cheese.
For the soup, heat oil in soup pot over medium to medium-high heat and render the guanciale 3 to 4 minutes. Add onions, celery, carrots, herb bundle, bay leaves, Parm rind, salt and pepper and soften a few minutes. Add the garlic, kale, nutmeg and stock and bring to a boil, then add beans and stir to combine. Cover and simmer 20 to 30 minutes. Remove herb bundle, bay leaves and Parm rind. Add lemon juice and serve with cheese.
For the sandwiches, heat oil in skillet to 350°F over medium to medium-high heat.
Top 4 slices of bread with sliced mozzarella cheese, salt and pepper, then top with the rest of the bread. Coat sandwiches in flour, egg and breadcrumbs mixed with Parm and fry to golden, 2 to 3 minutes on each side.
Serve sandwiches with soup.