When you can't decide between croutons or a sandwich, we say do both! The trick to these cheesy pesto croutons is to toast the panini roll really flat. If you don't have a sandwich maker, add a weight to the roll when it's toasting in the pan - a smaller frying pan or potato masher could both work well here.
Cheesy panini croutons
Ingredients
2
servings
-
- 1 carton tomato and basil soup
- 1 panini roll
- 1 tbsp green pesto
- 0,5 mozzarella sliced or shredded
- 4 basil
Preparation
Pour the tomato soup into a pan and warm through over a gentle heat, stirring occasionally.
Meanwhile, slice the panini roll in half lengthways and spread both sides generously with the pesto. add the slices of mozzarella and fold back together, then grill either in a sandwich maker or on a hot griddle pan until golden and crisp on the outside with melted cheese on the inside.
Using a sharp knife, carefully slice the panini into small slices or dice it into large chunks - try to cut as quickly and cleanly as possible so the roll retains its shape.
Divide the hot soup between bowls and sprinkle the panini pieces over the top, garnishing with fresh basil leaves.