Recipe of Speedy Low fat “grilled” cheese pesto sandwich and tomato soup
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Super Quick Homemade Low fat “grilled” cheese pesto sandwich and tomato soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Low fat “grilled” cheese pesto sandwich and tomato soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Low fat “grilled” cheese pesto sandwich and tomato soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Low fat “grilled” cheese pesto sandwich and tomato soup is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Low fat “grilled” cheese pesto sandwich and tomato soup estimated approx 30 minutes.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Low fat “grilled” cheese pesto sandwich and tomato soup using 9 ingredients and 6 steps. Here is how you cook that.
This cheesy sandwich is baked in the oven with no oil. You can use any pesto or my low fat basil pesto recipe. Using sprouted wheat bread makes it more healthy. I prefer the Silver Mills breads over Ezekiel. 12 grams of protein in 2 slices.
Ingredients and spices that need to be Get to make Low fat “grilled” cheese pesto sandwich and tomato soup:
- 2 slices sprouted wheat bread
- 2 tablespoons low fat pesto
- 1/4 cup grated part skim mozzarella cheese
- 18 oz jar crushed tomatoes
- 1/2 cup water
- 1/3 cup fresh basil chopped
- 1 tablespoon paprika
- 1/4 tsp salt
- to taste Black pepper
Instructions 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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