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The ingredients needed to cook Low fat “grilled” cheese pesto sandwich and tomato soup:
- Prepare 2 slices sprouted wheat bread
- Use 2 tablespoons low fat pesto
- Take 1/4 cup grated part skim mozzarella cheese
- Prepare 18 oz jar crushed tomatoes
- Take 1/2 cup water
- Take 1/3 cup fresh basil chopped
- Get 1 tablespoon paprika
- Take 1/4 tsp salt
- Prepare to taste 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!
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