Frugal Fridays: Pesto Rosso Grilled Cheese with Roasted Red Pepper Tomato Soup

Pesto Rosso Grilled Cheese with Tomato Soup


Serves 6

12 slices good Italian bread – $3.19
6 tablespoons softened butter, divided – $.65
6 tablespoon prepared pesto rosso sauce – $1.02
6 slices provolone cheese – $1.79
6 slices American cheese – $2.45
Box of roasted red pepper tomato soup – $4.49

Total Cost – $13.59
Cost Per Serving – $2.27

Prep Day Directions: Spread one side of a slice of bread with butter Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese and the slice of American cheese onto the pesto. Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich. Place all sandwiches in large two gallon freezer bag and separate by using wax paper.

Serve Day Directions: Thaw. Preheat oven to 400 degrees F Arrange sandwiches on baking sheet Bake in preheated oven on the bottom rack for 6 to 8 minutes. Flip the sandwiches and bake for another 6 minutes. They will brown on the bottom so you would have to keep an eye on them using this method. It’s a quick way to have them all cooked at once for you. You can also do whatever is most convenient for you, frying ect. Prepare soup based according to directions on box.

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