Low fat “grilled” cheese pesto sandwich and tomato soup
Low fat “grilled” cheese pesto sandwich and tomato soup. You can use any pesto or my low fat basil pesto recipe. Low fat "grilled" cheese pesto sandwich and tomato soup Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, low fat "grilled" cheese pesto sandwich and tomato soup. This is gonna smell and look delicious. Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat. To make Low fat “grilled” cheese pesto sandwich and tomato soup you need 9 ingredients and 6 steps easily.
The ingredients needed to make Low fat “grilled” cheese pesto sandwich and tomato soup:
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2 slices of sprouted wheat bread
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2 tablespoons of low fat pesto
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1/4 cup of grated part skim mozzarella cheese
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18 oz of jar crushed tomatoes
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1/2 cup of water
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1/3 cup of fresh basil chopped
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1 tablespoon of paprika
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1/4 tsp of salt
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to taste of Black pepper
Steps to make Low fat “grilled” cheese pesto sandwich and tomato soup:
- Preheat oven to 350 F.
- Toast bread lightly in toaster. So it’s a bit crispy but not browned.
- Spread pesto on both slices and spread cheese on one slice.
- Bake in oven for 10 minutes or until desired brownness is reached. Flip and bake an additional 5 minutes for the other side. Should look like this when it’s done.
- Place remaining tomato soup ingredients in pot and simmer for 5 minutes. This part makes 2-3 servings of soup so either halve the recipe or save the extra in the fridge.
- Cut cheese sandwich serve with soup and enjoy!
Layer with cheese and tomato; top with remaining bread. A gooey, meltingly delicious, golden-crisp grilled cheese sandwich is the perfect partner to our Creamy Roasted Tomato Soup. Sprinkle grated parmesan cheese on the PAM sprayed side. Place the slice of bread with the grated parmesan side down. Place a slice of cheese on top.
