Ingredients:Soup (serves 2-3):
For the soup:
In a medium pot, add Organico Bello Kale Tomato Basil pasta sauce and stir in heavy cream. Simmer at low heat, stirring frequently, for about 10 to 15 minutes. Add salt and pepper to taste. Fill a bowl with soup and top with fresh basil.
For the sandwich:
In a shallow dish, pour olive oil and lightly sprinkle Italian seasoning, salt, and pepper. Mix together. Place one slice of bread, face down, in the olive oil and press it down gently for a moment. Take the other slice of bread and do the same thing (add more olive oil if needed). One side of each piece of bread should be well coated. Place one slice of bread, oil side down, on a skillet. Top with mozzarella, Parmesan, and fontina cheeses, then add second piece of bread oil side up. Grill on medium-high heat until the bread is golden, then flip and grill the other side. (NOTE: It may be hard to keep the cheese in the sandwich, so try to have more than one flipping utensil ready in case you need to scoop up some cheese and place it back in the sandwich.) Cut sandwich in half, plate it, serve with soup, and enjoy!
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