Grilled Chicken Cheese and Pesto Sandwich
Today I made an amazing hot sandwich with a canned tomato soup that had a flavor crank added to it. They both packed a lot of flavor and my three year old, surprisingly liked it…a lot. He’s at home today with me because he and I are both sick. We both have coughs, runny noses and watery eyes. My 9 week old is just chillin’, oblivious to what he will probably catch from his brother and father in a few days even though we are constantly washing our hands and covering our mouthes.
In the meantime, here are the recipes for the “Stay at Home Boys’ ” lunch. Enjoy.
Grilled Chicken Cheese and Pesto sandwich with a Flavor Cranked canned Tomato Soup
For the Sandwich
4 pieces of sliced potato bread (or bread of your choice)
3 pieces of Provolone cheese
2 oz. of softened butter
1 skinless chicken breast leftover from pan roasted chicken breast recipe sliced
1 oz. extra virgin olive oil
1 1/2 oz. of basil pesto in a jar
For Tomato Soup
1 14 oz. ca of tomato soup
2 cloves of garlic minced
2 roma tomatoes
1 tbsp of fresh basil chiffonade
1 tbsp of extra virgin olive oil
1 oz. grated parmesan Cheese
1 tbsp of pesto
To make sandwich spread one side of the potato bread for each sandwich with the pesto, add one or two slices of the provolone cheese, add slice chicken with a drizzle of extra virgin olive oil and S&P on top of the chicken. Add the other slice of bread and butter the outsides of each sandwich liberally. Add the sandwiches to a hot skillet over a medium flame and allow to cook until golden brown. Turn sandwiches over and allow the other side to cook until golden brown. Remove from the skillet and cut in half from corner to corner.
To make the soup add the canned soup to a medium pot over a medium flame and stir until heated and soup has come to a low boil, add S&P, turn off and set aside. In a heated skillet over a medium flame add olive and then add garlic and saute for about thirty seconds. Add roma tomatoes and S&P. Bring to a simmer, add parmesan cheese and fresh basil. Add mixture to the medium pot with the canned soup and stir and reheat to a simmer. Stir in pesto and add leftover basil on top and ladle into a soup bowl. Add the grilled cheese sandwiches to a plate and serve together.
A nice cold glass of milk goes nicely with this dish or if you have, some grape Koolaid with lots of sugar works well also.
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