I had to work late tonight, plus I’m going on a trip next week — Spring break! Wooo! — (Yes, I know I’m not in college anymore) so my fridge is a little low right now. So I decided to pull together a quick dinner from some odds and ends I had.
Half a box of tomato soup? Check. Some whole-wheat focaccia I baked Sunday? Check. Half an avocado from last night? Check. Some crimini mushrooms? Check.
I stole a bit of inspiration from A Little Saffron and used some of the focaccia to make croutons for the soup (the extras will go in a salad tomorrow).
The sandwich is basically a fancy grilled cheese. Sauteed mushrooms, avocado, and cheddar. You can’t believe how good this is.
Oh, it’s a little bit messy. But that’s what makes it so good.