We are with out a doubt, heading into soup and sandwich weather, and one of the most popular lunches at the convent is the perennial old favorite – Grilled Cheese and Tomato Soup. However, a number of Sisters try to avoid fried or grilled foods, so I wanted to come up with a less fat version of this favorite and I must say I and many others were and still are very pleased with the result.
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Ingredients
Instructions
- Assemble a sandwich with your favorite bread and cheese adding a slice of nice red ripe tomato.
- Lightly brush both sides with melted butter.
- Next press each side into a pan of grated Parmesan cheese.
- Lay out on paper lined sheet pan and bake at 400 º Fahrenheit for about 10 minutes or until golden brown on outside and thoroughly melted inside.
(Suggestion: Make more than you normally would – everyone tasting these cheesy-baked wonders agree that they melt in your mouth and disappear much faster than regular grilled cheese sandwiches!)