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Grilled Cheese Sandwich and Roasted Tomato Soup
Sandwich Ingredients:
8 slices Aunt Millie's Deluxe White Bread
1 c. sharp cheddar, shredded
Butter
Yield
: 4 Sandwiches
Directions:
Butter one side of each slice of bread.
Top the non-buttered side with 1/4 cup of cheese.
Top the cheese with remaining slices, buttered side up to form a sandwich.
Cook sandwich on each side until golden and crispy. Remove sandwich from heat and let set for a few minutes.
Soup Ingredients:
4 cans (16 oz.) plum tomatoes
2 Tbsp. butter
1 cup celery, diced
1 cup onion, diced
1 cup carrot, diced
1 can (6 oz.) tomato paste
2 slices Aunt Millie's Old-Fashioned White Bread, crusts removed, and shredded into bread crumbs
1 quart half-and-half
1/4 cup fresh basil, chopped
Yield
: 8 servings
Directions:
Preheat oven to 350 degrees.
Drain tomatoes and reserve liquid in a separate container.
Place tomatoes on a sheet pan and roast for 45 minutes in the oven.
Melt butter in a stock pot over medium heat, and saute celery, onion, and carrot until translucent.
Add roasted tomatoes, juice, tomato paste, and bread crumbs.
Cooke for 20-30 minutes, until a thick consistency.
Transfer the mixture to a blender and puree to desired consistency.
Place mixture back into the stock pot and add the half-and-half.
Add salt and pepper to taste.
Finish with a sprinkle of basil.
Portabella Veggie Sandwich
on
100% Whole Wheat Slimwiches
Updated Tuna Sandwich
on
Nine Grain Hearth Bread
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