Creamy Tomato Soup and Mini Cheddar Panini
1 C creamy tomato sauce
1~2 C low-sodium chicken broth
12 thin slices of day-old baguette
thin sliced sharp cheddar
- In a medium saucepan, heat the chicken broth and creamy tomato soup over medium-high heat, stirring constantly, until warmed through. Add a couple tablespoons of heavy cream if needed.
- Sandwich the cheese in between the bread slices (don't worry about the holes, it makes for great crusty burnt cheese) and drizzle outsides of sandwiches with olive oil. Grill on a panini press or in a skillet until cheese is melted and bread is nicely browned.
- Serve soup with mini cheese panini on the side while hot.