1 1/2 tablespoons lowfat cream cheese

1 tsp sundried tomato paste

1 tsp regular tomato paste

scant 1/2 teaspoon sugar

freshly ground pepper

 

1/2 cup grated cheddar cheese

1/2 cup grated asiago cheese

4 slices light wheat bread

1 1/2 T butter, melted

 

 

Mix cream cheese, sundried tomato paste, tomato paste, sugar, and a quick grind of pepper in a small bowl until smooth. Set aside. Grate cheese and toss the two types together to mix. Warm a large, seasoned cast iron pan over medium. Brush one side of each slice of bread with melted butter. Flip bread and spread other side of each piece of bread with tomato soup spread. You should use all of it. Place 2 slices of bread, butter side down, in preheated pan. Turn pan down to low. Divide grated cheese among the two slices and distribute in an even layer all the way to the edges. Top each with the other slices of bread, tomato side down, butter side up. Press down with a spatula and cover with a lid. Cook on low 5 minutes, then turn carefully, holding sandwich together. Cook another five minutes on low, uncovered. You can continue to flip and cook if bread is not adequately brown, checking every minute or so. Cut each sandwich in half, and serve with a green salad or quick pickles.