Preparation
- Pour the tomato soup into a pan and warm through over a gentle heat, stirring occasionally.
- Meanwhile, slice the panini roll in half lengthways and spread both sides generously with the pesto. add the slices of mozzarella and fold back together, then grill either in a sandwich maker or on a hot griddle pan until golden and crisp on the outside with melted cheese on the inside.
- Using a sharp knife, carefully slice the panini into small slices or dice it into large chunks - try to cut as quickly and cleanly as possible so the roll retains its shape.
- Divide the hot soup between bowls and sprinkle the panini pieces over the top, garnishing with fresh basil leaves.
When you can't decide between croutons or a sandwich, we say do both! The trick to these cheesy pesto croutons is to toast the panini roll really flat. If you don't have a sandwich maker, add a weight to the roll when it's toasting in the pan - a smaller frying pan or potato masher could both work well here.
