This has to be one of my all-time favorite menus. Featuring liquid warmth and comfort in the form of a creamy potato soup, a great new take on a childhood favorite and the perfect make-ahead dessert- this recipe is great for a hearty winter lunch or light dinner!On the menu...
Pesto Grilled Cheese Sandwich
Creamy Potato Soup
Chocolate Chili Dessert Cups
Pesto Grilled Cheese Sandwich
Makes one sandwich.
Ingredients
2 slices Udi's whole grain or sandwich bread, defrosted if frozen
2 tablespoons butter, at room temperature
1-1 1/2 teaspoons basil pesto
2 slices of provolone cheese, torn or cut to fit on the bread slices
Directions
Preheat griddle or panini grill. Begin by lightly buttering one side of each bread slices. Stick bread slices, buttered-sides together, to each other and spread half of the pesto on each slice. Peel apart slices and place first slice butter-side down on grill or griddle. Layer cheese on the bread slice until gone, top with remaining slice.
Cook until golden brown on bottom, then flip and repeat.
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