Tomato soup with Italian sandwich

Name: tomato soup with Italian sandwich
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 125 g bread rolmozarella; 5 vine tomato; 8 slice multigrain bread; 50 g fresh basillic pesto; 40 g unsalted butter or margarine; 800 ml hearty tomato cream soup

Creamy tomato soup and multi-grain toast with fresh vine tomatoes, mozzarella and pesto.

Ingredients

Directions

Cut the mozzarella and tomatoes into cubes. Spread the slices of bread on one side with the pesto.
Divide the mozzarella and 1/4 of the tomato over 4 slices. Cover the half sandwiches with the rest of the slices of bread.
Spread the surface of the sandwiches with the butter.
Heat a frying pan and fry 2 toasts in 5 min. Golden brown. Turn halfway. Bake 2 more sandwiches.
In the meantime pour the tomato soup into a pan and heat the soup in 5 minutes. Do not bring the soup to a boil.
Halve the sandwiches. Divide the soup over the bowls. Divide the rest of the tomatoes into the soup. Serve with the sandwiches.