Feta, Basil and Tomato Sandwiches with Potato Soup

Feta, Basil and Tomato Sandwiches with Potato Soup
1 cup (4 ounces) crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup fat-free mayonnaise (**sale** WF 32 oz. $2.29)
1/4 teaspoon freshly ground black pepper
8 (1 1/2-ounce) slices firm white bread, toasted (**sale** Farm Bread $1.25)
8 (1/4-inch-thick) slices tomato (**sale** Red Cluster $1.99/lb.)
2 medium potatoes, peeled and diced (**sale** 10 lb. $2.50)
2 cups water
1 large onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups milk (**sale** Shur Saving $2.00)

Combine first 4 ingredients, tossing with a fork until well combined. Spread about 2 1/2 tablespoons cheese mixture onto each of 4 bread slices; top each sandwich with 2 tomato slices and 1 bread slice.

Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes into flour mixture and heat through.

Total: $9.68


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