This rich grilled cheese featuring Genovese Basil & Roma Tomato Infused Olive Oil is is encrusted in crispy Parmesan cheese and makes the perfect cheesy crouton for you favorite tomato soup!
Print Recipe
Tomato Soup Dipper Grilled Cheese
Ingredients
- 2-3 Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
- 4 slices sourdough bread
- 2 Tbsp pesto
- 2 slices mozzarella cheese
- 2 slices provolone cheeese
- 2-3 Tbsp mayonnaise
- 4 Tbsp grated Parmesan cheese
Ingredients
- 2-3 Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
- 4 slices sourdough bread
- 2 Tbsp pesto
- 2 slices mozzarella cheese
- 2 slices provolone cheeese
- 2-3 Tbsp mayonnaise
- 4 Tbsp grated Parmesan cheese
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Instructions
Heat a large skillet over medium heat. Add Genovese Basil & Roma Tomato Olive Oil to coat the bottom of the skillet. Spread pesto evenly between 2 slices of bread. Layer each slice with mozzarella and provolone cheese, and top each sandwich with a second slice of bread.
Spread mayonnaise on the outside of each sandwich. Sprinkle freshly grated Parmesan cheese onto a plate and gently press the sandwiches in the cheese so that both sides of each sandwich are coated with Parmesan.
Place the sandwiches in the skillet and cook 3-4 min until the bottom bread is golden brown. Flip and cook for another 3-4 min, until the other side is also golden brown and cheese is melted. Serve with a warm bowl of tomato soup and enjoy!
