Tomato Basil Soup and Pesto Grilled Cheese Sandwiches

 

Suzy  

INGREDIENTS :DIRECTIONS :

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2 (10.75 oz.) cans Laura Lynn tomato condensed soup

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1 (15.5 oz.) can Laura Lynn coconut milk

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¾ cup water

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1 jar pesto1.Add soup, coconut milk, and water to a sauce pan. Heat to simmering, stirring occasionally.2.Make pesto grilled cheese sandwiches while soup is heating. Preheat a griddle over medium heat. Add a pat of butter to the pan. For each sandwich, spread some pesto on the inside of two slices of bread, then top with two slices of provolone cheese, and assemble sandwich. Griddle until golden brown, then flip, adding additional butter if needed. Cook until toasted, and cheese is melted. Transfer to a plate, and cut in half. Repeat to make additional sandwiches.3.Ladle soup into individual bowls, and swirl a spoonful of pesto into each bowl of soup. Serve with pesto grilled cheese sandwiches.Notes: Choose your favorite bread from Ingles bakery to make the pesto grilled cheese sandwiches. You can also swap out the cheese to change up this fast meal.Soup:

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1 loaf Ingles bakery bread, sliced

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8 oz. package Laura Lynn sliced provolone cheese

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1 stick Laura Lynn butter

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pestoPesto Grilled Cheese Sandwiches: