Green & Gold Grilled Cheese Sandwiches and Tomato Soup
2 large, ripe, yellow beefsteak tomatoes
Salt and pepper
Canola or olive oil
1 (10.75 oz.) can Campbell’s Sun-Ripened Yellow Tomato Soup
6 slices potato bread
8 oz. ball fresh mozzarella, sliced thin
Fresh basil leaves, optional
Basil oil, optional
Preheat the oven to 350°. Prepare the tomatoes by chopping one of them into small dices, slicing the other one to approximately a ¼-inch thickness; set aside the diced tomatoes. Place the tomato slices in a single layer on a foil-lined baking sheet, sprinkle with salt and pepper, drizzle with a little bit of canola oil, and place in the preheated oven for 10-15 minutes, until the tomatoes have softened and started to brown slightly around the edges. Remove the tomatoes from the oven and set aside to cool slightly.
Add the contents of the canned soup to a medium saucepan, fill the empty can ¾-full of water, and empty that into the saucepan; stir with a whisk to combine everything thoroughly. Heat the soup over medium heat, stirring occasionally, until the soup is heated through. When the soup is hot, add the diced yellow tomatoes, stirring to combine, and remove from the heat.
Meanwhile, preheat a panini press (or George Foreman grill) and assemble the sandwiches; using the basil butter on the outsides of the bread, layer the sliced mozzarella cheese with the roasted tomatoes. Place the sandwiches on the panini press, buttered sides out, and grill until the bread is toasted and golden brown. Remove the sandwiches from the press and allow the cheese to cool slightly before cutting them; cut the sandwiches into small pieces if you’d like, or however you prefer.
Spoon the soup into 3 bowls, garnishing with a chiffonade of fresh basil leaves and/or the basil oil drizzled on top. Serve the soup with the sandwiches or place the “croutons” on top.