Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, low fat “grilled” cheese pesto sandwich and tomato soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Low fat “grilled” cheese pesto sandwich and tomato soup is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Low fat “grilled” cheese pesto sandwich and tomato soup is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook low fat “grilled” cheese pesto sandwich and tomato soup using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Low fat “grilled” cheese pesto sandwich and tomato soup:
- Prepare 2 slices sprouted wheat bread
- Prepare 2 tablespoons low fat pesto
- Prepare 1/4 cup grated part skim mozzarella cheese
- Get 18 oz jar crushed tomatoes
- Take 1/2 cup water
- Take 1/3 cup fresh basil chopped
- Take 1 tablespoon paprika
- Take 1/4 tsp salt
- Prepare to taste Black pepper
It's appreciated by millions every day. Low fat "grilled" cheese pesto sandwich and tomato soup is something that I've loved my whole life. The Perfect Pesto Grilled Cheese recipe, made with low moisture mozzarella cheese & flavorful pesto, this sandwich is great on it's own or with a bowl of soup! Pulse, scraping down the sides as necessary, until the mixture is finely puréed.
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!
Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat. Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto. A gooey, meltingly delicious, golden-crisp grilled cheese sandwich is the perfect partner to our Creamy Roasted Tomato Soup. Spray PAM on one side of the bread. Sprinkle grated parmesan cheese on the PAM sprayed side.
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