Filter
Reset
Sort ByRelevance
Michellea Southern David
Tomato soup with Italian sandwich
Creamy tomato soup and multi-grain toast with fresh vine tomatoes, mozzarella and pesto.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
35 minMain dishlemon, chicken tenderloins, pesto arrabbiata, zucchini, Gnocchi, traditional olive oil, chilled hüttenkäse cheese,chicken with gnocchi, zucchini and pesto
-
20 minMain dishonions, olive oil, Spinach, basmati rice, cumin, vegetable stock, flat bread natural, Greek yoghurt,yogurt-spinach soup
-
40 minMain dishturkey fillet, butter, liquid baking product, mushroom, Spinach, feta, bacon, olive oil, sunflower oil, potato, celeriac, warm milk,stuffed turkey fillet with celeriac puree
-
40 minMain dishpotatoes, boiled beets, butter, onions, raisins, semi-skimmed milk, sour cream, cumin cheese,beetroot stew with cumin cheese
Nutrition
530Calories
Sodium32% DV760mg
Fat45% DV29g
Protein36% DV18g
Carbs15% DV45g
Fiber28% DV7g
Loved it