1 tablespoon unsalted butter
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons tomato paste
1/4 cup white wine
2 (14.5-oz.) cans diced tomatoes with Italian herbs
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy whipping cream, if desired
1 tablespoon unsalted butter, softened
4 slices artisan-style sourdough or multigrain bread
1 cup shredded Gruyère cheese (4 oz.)
2 teaspoons Dijon mustard
1. Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion and garlic; cook 2 to 3 minutes or until softened, stirring frequently. Stir in tomato paste; cook 2 minutes. Add wine; boil 30 to 60 seconds or until almost evaporated. Add tomatoes, water, salt and pepper; bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 5 minutes. Stir in cream. With potato masher, slightly crush tomatoes to desired consistency.
2. Meanwhile, heat broiler. Spread 1 tablespoon butter over 1 side of each bread slice. Place, buttered-side down, in large skillet over medium heat. Cook 3 to 4 minutes or until golden brown.
3. Place 2 of the slices, toasted-side down, on foil-lined baking sheet. Top with cheese. Broil 1 to 2 minutes or until cheese is melted. Meanwhile, spread unbuttered side of remaining 2 slices with mustard. Place mustard-side down over cheese to form sandwich, pressing lightly. Cut into thin strips. Serve with soup.
3 (1 2/3-cup) servings
PER SERVING: 385 calories, 21.5 g total fat (12.5 g saturated fat), 19 g protein, 31 g carbohydrate, 60 mg cholesterol, 1250 mg sodium, 6 g fiber