8 slices Sandwich bread
1 stick Unsalted butter
1 cup Marinara sauce You can use homemade or store bought
1 pack frozen Chicken Strips
1 cup Mozzarella cheese
1/2 cup Parmesan cheese
Tomato Basil Soup
4 tablespoons butter
1 large chopped onion
3 oz tomato paste
4 cups chicken stock
28 oz can whole tomatoes
28 oz can fire roasted tomatoes
1 tsp garlic powder
1 teaspoon sea salt
5 large fresh basil leaves, finely chopped
1 cup half and half
additional salt, to taste
Butter one side of each bread slice, set aside.
Thaw Frozen Chicken strips according to the package (either stove top or microwave)
Place one piece of bread, butter side down, on a grilling pan or a panini press.
Spread marinara sauce on the bread.
Top with mozzarella cheese.
Place 2-3 Frozen Chicken strips on mozzarella cheese.
Top with parmesan and mozzarella cheese.
Spread some more marinara sauce.
Place another buttered slice of bread on the sauce, butter side up.
Turn the heat one, once one side is golden brown, flip and cook the other side until the cheese is melted.
Repeat with the remaining ingredients.
Tomato Basil Soup:
In a soup pot, sauté onions in 4 Tbsp butter over medium heat until translucent. Stir in tomato paste and cook while stirring until it starts to brown about 3-5 minutes.
Pour in 4 cups chicken stock and scrape the bottom of the pot with your wooden spatula to remove any caramelized brown bits (brown bits=flavor!).
Add all cans of tomatoes, including juices, garlic powder, and salt. Bring to a boil. Reduce the heat and simmer for 10 minutes, covered. Then turn the burner off.
Use an immersion blender to puree the soup right in the pot, or once the soup is not hot*, transfer the soup in batches to a blender or food processor to puree. *Do not ever add hot liquids to a blender or food processor as it will expand and possibly explode all over the kitchen. #nightmare
After the mixture is pureed, add in chopped basil and a half and half. Pulse a few times to incorporate. Add in additional salt to taste.