Tomato Soup Grilled Cheese |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Adapted from a recipe at Pithy and Cleaver /c5m2am - sundried tomato paste and regular tomato paste are blended with low-fat cream cheese to give the flavor of tomato soup right inside the sandwich! The sugar is critical to getting the right flavor. Ingredients:
1 1/2 tablespoons low-fat cream cheese |
1 teaspoon sun-dried tomato paste |
1 teaspoon regular tomato paste |
1/2 teaspoon sugar (scant) |
fresh ground black pepper |
1/2 cup grated cheddar cheese |
1/2 cup grated asiago cheese |
4 slices light whole wheat bread |
1 1/2 tablespoons butter, melted |
Directions:
1. In a small bowl, whisk cream cheese, tomato pastes, sugar and pepper until blended.
2. In another bowl, toss cheddar and asiago together.
3. Warm a cast-iron skillet over medium heat. Divide tomato-cheese paste between four slices of bread, spreading evenly to the edges. Brush the other side with melted butter. Place in 2 slices in skillet, buttered side down. Divide grated cheese evenly between the two slices, spreading evenly to edges. Top with remaining slices of bread, tomato-cheese inside and butter outside. Press briefly with spatula, then cover with a pot lid or cookie sheet. Turn heat down to low and cook 5 minutes. Carefully flip sandwiches over and cook, uncovered another five minutes. If the bread is not browned enough, continue to flip at one minute intervals.
4. Cut sandwiches in half and serve.
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