On the comfort food charts, it’s pretty hard to top a good grilled cheese sandwich with a cup of tomato soup. My friend Matty once told me he eats three grilled cheese sandwiches every Saturday. I can’t imagine that’s the kind of lunch a cardiologist would recommend, but there shouldn’t be any harm in having one at a sitting. With that, I didn’t want to present you with the same-old, same-old here. I also didn’t want to do anything too girlie. The end result? A classic sandwich with three cheeses, ham and chopped green olives. If I was selling you this sandwich, it would come with a money back guarantee, because I just tried it and it’s that good. I hope you agree!
INGREDIENTS
4 slices bakery sourdough bread (most supermarkets have bakeries, so splurge on some fresh stuff)
2 tbsp. whipped cream cheese
2 tbsp. chopped green olives
2 slices Swiss cheese
2 slices American cheese
2 slices ham
1-2 tbsp. butter or margarine, softened
DIRECTIONS
Spray a nonstick skillet with a bit of cooking spray, then put it on the stove and turn the heat to medium-high. Butter one side of each slice of bread, and then lay them, buttered side down, on a plate. Combine the cream cheese and olives in a small bowl, and spread evenly over the unbuttered side of two of the bread slices. Then on the remaining two bread slices, layer the Swiss cheese, American cheese and ham. Assemble the sandwiches by matching a cream cheese slice with a ham/cheese slice, giving you two full sandwiches. Grill in the skillet for about 3 to 4 minutes per side, or until the bread is lightly browned and the cheeses have melted. Serves two, or one, if you’re a hungry dude like Matty.
Note: Campbell’s Tomato Soup is always good with grilled cheese sandwiches, but it’s even better if you mix the condensed soup with milk instead of water.
