Grilled Refried Bean and Pesto Sandwich with Homemade Tomato Soup

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I’ve reached that point in the holiday season where I am pretty sure that I might possibly be prepared and have accomplished all my decorating/wrapping/gift giving goals…maybe. This impending holiday business means that I have neglected consistent grocery shopping and have taken on the challenge of cobbling together what is on hand to make what could pass for a meal ( meaning I’m not eating a whole bag of popcorn or cookies over the stove).   Flights are booked, presents are wrapped, and lights are lit, but a sister still has to eat, right?

My tried and true approach to using up the residuals of my cupboards is usually to a taco-fy it or put it in a sandwich.  In this case, I was taco-ed out and our bread cupboard runneth over, so sandwich it is!  How boring is a sandwich without his steamy partner, soup? Let’s throw that together too.

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Sandwich first, we assemble and grill, easy enough! I always keep a batch of pesto in the freezer (this is my go-to recipe).  Typically I blend up a batch and freeze it in ice cube trays.  This way, you only have to defrost the amount that is needed by popping it right into the microwave.

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The soup is an all in one pot deal, throw all ingredients together and simmer, in and done!  I added french fried onions to my sandwich, but feel free to customize away with whatever is bumming around in your cupboards. This meal is excellent for a friend gathering or lunch, this soup reheats beautifully and the sandwiches come together in no time.  Wins all around.

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Happy holidaying friends, eat often!

 

Grilled Re-fried Bean and Pesto Sandwich

Serves 1

2 pieces bread, whatever you have on hand

1 tablespoon pesto

1/4 cup re-fried beans

1 tablespoon nutritional yeast

salt and pepper to taste

1.  Heat grill pan over medium heat.  Spread pieces of bread with non-dairy butter on one side, set aside.

2. Combine salt, pepper, nutritional yeast, and re-friend beans in small bowl, thoroughly combining.

3.  Spread pesto on bread, spread re-fried bean mixture on remaining piece of bread. Press together.

4.  Grill sandwich until crispy on outside and filling is warmed through.

 Quick Tomato Soup

1 28 ounce can tomato puree

1 onion, chopped

2 cloves garlic, chopped

1 teaspoon basil

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups almond milk

1. Saute onion over medium-high heat until translucent, add chopped garlic.  Saute for 2-3 minutes, making sure not to burn garlic.

2.  Add tomato puree, basil, salt, pepper, and almond milk.  Simmer over medium heat until heated through, 5-7 minutes.

 

 

 

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Comments

    • says

      Ah your toasties sound so good! I just took a peek at your blog and love that you are located in Sydney! I studied there for a semester a few years ago and ADORED it. I can’t wait to go back, Australia is such a wonderful place!

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