Preheat your oven. Place the Campari tomatoes, Roma tomatoes, shallots, yellow onion, red bell pepper, and garlic heads (with the tops sliced off) onto a large baking sheet. Add fresh basil and thyme sprigs. Drizzle generously with olive oil and balsamic vinegar, then season with salt, black pepper, and red pepper flakes. Roast until the vegetables are tender and slightly charred.
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the tomato paste and cook, stirring frequently, until it deepens in color.
Squeeze the roasted garlic cloves out of their skins into the pot. Add the rest of the roasted vegetables (discarding herb stems), the canned San Marzano tomatoes, and the broth. Bring to a gentle simmer.
Stir in the heavy cream and the block of Boursin cheese, simmering until the cheese melts into the soup.
Use an immersion blender to puree the soup directly in the pot until perfectly smooth.
Prepare a fresh pesto by grinding fresh basil, grated parmesan, lemon zest, and olive oil in a mortar and pestle until you reach a paste consistency.
Set up a breading station. Dredge a chicken cutlet in flour, dip it into the beaten eggs, and finally coat it completely in breadcrumbs.
Heat oil in a skillet and pan-fry the breaded chicken cutlet until it is golden brown and cooked through.
To make the grilled cheese, butter slices of sourdough bread. Place them in a skillet, top with provolone cheese, and cook until the bread is golden and the cheese is melted.
Assemble the sandwiches by spreading the fresh pesto over the melted cheese. Add the fried chicken cutlet, torn pieces of burrata, a few chopped roasted tomatoes (reserved from earlier), and a drizzle of balsamic glaze. Close the sandwich.
Serve the loaded chicken pesto grilled cheese alongside a warm bowl of the roasted tomato basil bisque.
Cook it hands-free.
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