Tomato Soup:

1. In a medium-sized pot heated over medium-low heat, add the guanciale and olive oil. Cook, stirring often, until the guanciale has rendered most of its fat and is crispy and golden brown, about 3–5 minutes.
2. Add the shallots, bell pepper, garlic, and salt to taste. Cover with a lid and cook until the vegetables are very tender, about 5 minutes. Add the cayenne and optional tomato paste and sauté until fragrant, about 2–3 minutes. Then, add the crushed tomatoes and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 4–5 minutes. Transfer to a blender, or use an immersion blender, and purée on high until as smooth as possible. Return the soup to the pot and add the heavy cream. Season to taste with salt and keep warm until ready to serve.

American Cheese:

1. In a medium-sized saucepot, add the water and set over medium heat. Whisk in the sodium citrate and salt, stirring occasionally, until fully dissolved.
2. Keep the mixture over low heat, maintaining a gentle steam without allowing it to boil, while whisking constantly and adding the cheddar, Gruyère, and Gouda one handful at a time. Allow each handful to fully melt before adding the next.
3. Once all the cheese is fully incorporated and the mixture is smooth, pour it into a mini Pullman loaf pan, or any loaf pan you have. Tap the pan gently against the counter to release any air bubbles, then cover loosely with plastic wrap and let the cheese solidify in the fridge overnight. The cheese will keep in the refrigerator for up to 7 days, or in the freezer for up to 4 months. Grate the chilled cheese using the coarse side of a box grater and prepare to assemble your grilled cheese.

Grilled Cheese: 

1. In a 10” nonstick skillet heated over medium heat, add enough butter to coat the bottom. Once the butter is melted and bubbling, place one slice of bread in the skillet and top with a generous amount of the grated American cheese. Place the second slice of bread on top of the cheese and toast, shifting occasionally, for 2–3 minutes, or until golden brown. Flip and toast the second side for another 2–3 minutes, or until golden brown and the cheese is fully melted. Repeat with the remaining bread and cheese.
2. Slice each sandwich diagonally. Ladle the soup into bowls and finish with freshly cracked black pepper. Serve and enjoy!