INGREDIENTS:
4 slices sourdough bread 4 tbsp butter, softened 1 cup shredded cheddar cheese (or a mix of cheeses like Gruyère and mozzarella) ½ cup AeroFarms micro bok choy 2 tbsp Dijon mustard (optional)INSTRUCTIONS:
1. Preheat a skillet over medium heat.
2. Spread butter evenly on one side of each slice of sourdough bread.
3. On the non-buttered side of two slices, spread Dijon mustard if using, then layer with shredded cheese and micro bok choy.
4. Top with the remaining bread slices, buttered side out.
5. Place the sandwiches in the skillet and cook until golden brown on one side, about 3-4 minutes. Flip and cook until the other side is golden and the cheese is melted.
6. Slice the sandwiches in half and serve warm with the tomato soup.
