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Low fat “grilled” cheese pesto sandwich and tomato soup
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Chef :
wgreen39Low fat “grilled” cheese pesto sandwich and tomato soup
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.
Ingredient
Food ration :
1 servingCooking time :
30 minutes
2 slices
sprouted wheat bread
2 tablespoons
low fat pesto
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
Cooking instructions
* Step 1
Preheat oven to 350 F.
* Step 2
Toast bread lightly in toaster. So it’s a bit crispy but not browned.
* Step 3
Spread pesto on both slices and spread cheese on one slice.
* Step 4
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.
* Step 5
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.
* Step 6
Cut cheese sandwich serve with soup and enjoy!
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
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