Feta, Basil and Tomato Sandwiches with Potato Soup

Ingredients:

• 1 cup (4 ounces) crumbled feta cheese
• 1/4 cup chopped fresh basil
• 1/4 cup fat-free mayonnaise
  
• 1/4 teaspoon freshly ground black pepper
• 8 (1 1/2-ounce) slices firm white bread, toasted
  
• 8 (1/4-inch-thick) slices tomato
  
• 2 medium potatoes, peeled and diced
  
• 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
  

Method:

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.