Confit the garlic

• Preheat the oven to 150 °C.
• Place the peeled garlic cloves in a small baking dish and cover with the olive oil.
• Bake until the cloves are soft and golden.

Roast the tomatoes

• Raise the oven to 200 °C.
• Spread the halved tomatoes, onion and unpeeled garlic cloves on a baking tray.
• Drizzle with olive oil, season with salt and pepper and roast until softened and charred at the edges.

Blend the soup

• Squeeze the roasted garlic out of its skins and add it with the roasted tomatoes and onion to a saucepan.
• Pour in the vegetable stock and add the oregano.
• Blend until smooth, then simmer gently and season to taste.

Build the toasties

• Butter the bread slices on the outside.
• Spread the inside with mashed garlic confit cloves and a drizzle of the confit oil.
• Fill with the cheddar and mozzarella and close the sandwiches.

Toast the sandwiches

• Cook the sandwiches in a frying pan over medium heat, pressing lightly, until golden and the cheese is melted.
• Flip and cook the second side.

Serve

• Cut the toasties in half and serve hot with the roasted tomato soup.