Pepperoni Pizza Grilled Cheese with Marinara Soup

• Meat

  • 16 slices Nitrate free pepperoni

• Produce

  • 1 tsp Garlic
  • 1/2 Teasspoon dried oregano

• Canned Goods

  • 2 cups Vegetable or chicken stock

• Condiments

  • 2 cups Your favorite marinara sauce

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 8 slices Sara lee artesano bread

• Dairy

  • 1/2 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 8 thin slices Provolone cheese

Found on amindfullmom.com

Description

Ingredients

• For the Grilled Cheese:
• 2 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• ½ teasspoon dried oregano
• 8 slices Sara Lee® Artesano™ bread or any whole grain bread
• 8 thin slices provolone cheese
• ½ cup shredded mozzarella cheese
• ¼ cup freshly grated Parmesan cheese
• 16 slices nitrate free pepperoni
• For the soup:
• 2 cups your favorite marinara sauce
• 2 cups vegetable orchicken stock

Directions

• Combine the olive oil, garlic and oregano together. Brush on the exterior of all 16 slices of bread. Layer 4 slices of bread with 2 slices provolone cheese, 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 4 slices of pepperoni each. Top with remaining 4 slices of bread.
• Heat skillet/griddle to medium heat. Grill sandwiches for 5-6 minutes per side, until golden and cheese is melted.
• For soup:
• Bring marinara and stock to a boil and reduce to a simmer. Simmer for 15-20 minutes, allowing flavors to come together.
• Serve sandwich with soup.