Pesto Provolone Grilled Cheeses with Creamy Tomato Soup
Servings: 2
Total Time: 30 minutes
Ingredients
4 slices Tuscan bread or other hearty Italian bread
8 thin slices of provolone cheese
2 TBSP unsalted butter
For the pesto:
1 cup fresh basil leaves, chopped fine
1 TBSP pine nuts
2 garlic cloves, minced
4 TBSP fresh grated parmesan cheese
4 TBSP extra-virgin olive oil
For the soup:
15 oz can crushed tomatoes
2 TBSP tomato paste
2 cups vegetable broth
1 cup heavy cream
salt & pepper
Directions
1. Using a mortar and pestle crush the basil leaves, pine nuts, garlic and parmesan together to form a paste. Stir in olive oil and set to the side.
2. Combine the tomatoes, tomato paste and broth in a medium saucepan over medium heat and bring to a slight boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Pour into a blender and pulse until smooth. Pour soup back into the saucepan over medium heat. Slowly stir in the heavy cream and bring to a slight boil. Take off the heat, add salt and pepper to taste.
3. Spread half the pesto on one side of a slice of bread top with 4 slices of the provolone cheese and place the other slice of bread on top, repeat with the other two slices of bread.
4. Heat a griddle or large non-stick skillet over medium-high heat. Spread 1/2 TBSP of butter on one side of each sandwich and place the sandwiches butter side down on the pan, spread remaining butter on the top side of each sandwich. Toast each side of the sandwiches until golden brown and cheese is melted.
5. Serve the sandwiches with the soup and encourage dipping of the grilled cheeses into the soup.
2. Combine the tomatoes, tomato paste and broth in a medium saucepan over medium heat and bring to a slight boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Pour into a blender and pulse until smooth. Pour soup back into the saucepan over medium heat. Slowly stir in the heavy cream and bring to a slight boil. Take off the heat, add salt and pepper to taste.
3. Spread half the pesto on one side of a slice of bread top with 4 slices of the provolone cheese and place the other slice of bread on top, repeat with the other two slices of bread.
4. Heat a griddle or large non-stick skillet over medium-high heat. Spread 1/2 TBSP of butter on one side of each sandwich and place the sandwiches butter side down on the pan, spread remaining butter on the top side of each sandwich. Toast each side of the sandwiches until golden brown and cheese is melted.
5. Serve the sandwiches with the soup and encourage dipping of the grilled cheeses into the soup.
