Ingredients
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4 slices sourdough bread
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2 tbsp softened butter
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3 tbsp basil pesto
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2 cups shredded mozzarella cheese
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1 (14 oz) can or box creamy tomato soup
Instructions
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Heat the tomato soup in a small saucepan over low heat, according to package directions.
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Spread the softened butter on one side of each slice of bread.
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Flip the bread over. Spread the pesto on the unbuttered side of each slice.
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Top the pesto side of two bread slices with the shredded mozzarella cheese. Place the remaining two bread slices on top, buttered side out, to form two sandwiches.
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Heat a skillet over medium-low heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the cheese is completely melted.
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Remove from the skillet, slice in half, and serve immediately with the hot tomato soup for dipping.
Notes
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Low and Slow: Cooking over medium-low heat is crucial for a golden crust and fully melted cheese.
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Cheese: For the best melt, shred your own cheese from a block.
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Pesto: Use your favorite store-bought pesto. For a nut-free version, use a sunflower seed pesto.
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Soup: Feel free to dress up the soup with a swirl of cream, a drizzle of pesto, or fresh basil when serving.
- Prep Time: 5
- Cook Time: 15
- Category: Lunch, Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian