If you’re looking for a comforting Italian lunch, this grilled cheese and soup pairing we created for National Grilled Cheese Month is for you! Minestrone soup is very flavorful, so it needs a sandwich that can stand up to it. We’re confident that this provolone, chicken, tomato and basil grilled cheese sandwich will do the trick! It’s almost like taking a mini Italian holiday on your lunch break!
1 tablespoon Tillamook Unsalted Butter
2 slices whole wheat bread
2 Tillamook Provolone Cheese Slices
1 boneless skinless chicken breast, precooked and sliced
4 leaves of fresh basil
½ medium tomato, sliced
1 cup minestrone soup, we used Amy’s Low Fat Minestrone
2. Place 1 slice of bread butter side down on a cutting board and then place the cheese on top of the bread. Layer the sliced chicken, tomato and basil on the cheese, and then top with the second piece of bread. By keeping the cheese as the first layer against the bread, you’ll be able to melt your cheese more evenly and quickly without letting the bread soak up too much moisture from the other ingredients.
3. Heat a panini press or griddle. Once hot, add your sandwich to the griddle and cook over medium heat until the cheese is melted, about 6 minutes. If you’re cooking in a frying pan, try covering your pan with a pot lid to help trap the heat and melt your cheese to oooey gooey perfection.
4. Serve with a hot bowl of Minestrone soup heated on the stove over medium heat for about 8 minutes, and enjoy!