One of my favorite recipes ever is the Charred Tomato Soup with Stromboli from Rachael Ray. It’s so delicious, but also so fattening. I decided to try a lower fat version of the Charred Tomato Soup, which was almost all the same except I omitted the cream.
I charred the tomatoes and onions under the broiler, flipping once (here’s a before and after),
and then blended everything together in a pan I’d sauteed garlic with lots of red pepper and salt and olive oil, added chicken stock to, and then used my immersion blender (another past Christmas gift from Erik- he likes to encourage me to make delicious things for him to eat).
Instead of the heavy, fattening (yet scrumptious) stromboli, I made a simple panini to dip into the soup.
I used roasted ham, turkey, half a slice of provolone, thinly sliced onion and pepperoncini with Dijon on half a piece of wheat sourdough. What’s so great about panini is that you don’t need mayo or butter to add flavor to it, because something magical happens from the time you put the sandwich in that panini press. It tastes like it has way more cheese in it than it actually does, and I’m okay with that.
And Voila! Easy, fresh, and gourmet lunch.