GRILLED CHEESE AND TOMATO SOUP

INGREDIENTS: 

1 oz pesto (1 cube) 

2 slices of bread. I like Alpine Sourdough Bakery's "Multigrain Deli Roll" for this sandwich. 

1.5 oz fresh mozzarella (MOC house-made)

1.5 oz All-natural freshly sliced turkey (MOC) 

1 cup tomato soup

 

(Click "tomato soup" for recipe)

So the soup was basically free for me. I had a neighbor bring me extra tomatoes from her garden, so all that I paid for was a tablespoon of olive oil and a little salt and pepper. If you were to buy canned tomatoes at the store, it would run you about $1.99.  Towards the bottom of the page I'll cost out everything for this meal.

Remember that pesto I had you freeze? Grab a cube and pop it in the microwave for about 15 seconds. If you don't have a microwave you can just pull it out and let it thaw out on your counter. 

Divide the sauce (should be about 1 oz) in half and place on bread. Spread evenly. 

Place turkey on one piece of bread, and cheese on other.

Sandwich together. 

I like to grill my sandwiches on a lower temperature in 1 tablespoon of olive oil. This lets the cheese get really melty, without burning the bread. I wait until one side has started to toast, then flip over and cover with a lid. This keeps it warm and continues to infuse more flavors. 

If you're cooking more than one sandwich it's a great idea to preheat your oven to 350 and as they finish put them in the oven to keep them warm and crisp. I don't like to overcrowd the pan, that's why I cook one at a time. Hope you like this one. It's one of my favorites! Simply omit turkey for vegetarian meals. 

PRICE BREAKDOWN

Pesto: $.70

Bread:$.74

Turkey:$1.30

Mozzarella: $1.19

Canned Tomatoes: $1.99 (2 servings)

 

$4.94 for one person

$19.76 for family of 4

 

Kid tested, mom approved. (She decided to be a tiger, hence the stripes all over her face.)

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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