Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, low fat “grilled” cheese pesto sandwich and tomato soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
You can use any pesto or my low fat basil pesto recipe. The ingredients needed to cook Low fat "grilled" cheese pesto sandwich and tomato soup: Take of sprouted wheat bread. Take of grated part skim mozzarella cheese. Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
Low fat “grilled” cheese pesto sandwich and tomato soup is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Low fat “grilled” cheese pesto sandwich and tomato soup is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Make ready 2 slices sprouted wheat bread
- Make ready 2 tablespoons low fat pesto
- Get 1⁄4 cup grated part skim mozzarella cheese
- Take 18 oz jar crushed tomatoes
- Get 1⁄2 cup water
- Make ready 1⁄3 cup fresh basil chopped
- Make ready 1 tablespoon paprika
- Make ready 1⁄4 tsp salt
- Take to taste Black pepper
Top three slices of bread with cheese, sliced avocado, and spinach. Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Gently sweat the onions and garlic with the oil in a saucepan until softened.
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. Gently sweat the onions and garlic with the oil in a saucepan until softened. Add the tinned tomatoes, vegetable stock, tomato puree and salt and pepper. When the soup is ready, blitz in a food processor or with a stick blender until smooth. Grilled cheese and tomato soup are a classic pair, so it always a winner.
So that is going to wrap it up for this special food low fat “grilled” cheese pesto sandwich and tomato soup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
