Tomato Soup Dipper Grilled Cheese
Servings Prep Time
2sandwiches 5minutes
Cook Time
10minutes
Servings Prep Time
2sandwiches 5minutes
Cook Time
10minutes
Ingredients
  • 2-3Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
  • 4slices sourdough bread
  • 2Tbsp pesto
  • 2slices mozzarella cheese
  • 2slices provolone cheeese
  • 2-3Tbsp mayonnaise
  • 4Tbsp grated Parmesan cheese
Instructions
  1. 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.
  2. 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.
  3. 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!