Ingredients:

For the sandwich

-Your choice of bread

-Your choice of cheese (I like to use pre-sliced cheddar or Colby jack)

-Deli ham

-Mayo

Optional:

-White onion

-Tomato 

-Butter

-Garlic salt

For the soup:

-Can of tomato soup

-Water or Kefir

-Chopped tomatoes

-Sundried tomatoes 

Seasonings:

-Oreagno 

-Parsley

-Basil 

-Garlic powder

-Onion powder

-Crushed red pepper

Directions:

Begin with preparing the soup. Pour a can of tomato soup into a saucepan to cook on the stovetop. Add one can of water or kefir to the saucepan. I prefer kefir as it is a healthier substitute to half n half or heavy whipping cream. It makes for a creamy and thicker soup compared to water. Chop a fresh tomato and roughly chop sundried tomatoes. Add tomatoes to the soup mix. Then add in seasonings and let simmer on medium heat until ready to serve. 

For the sandwich prepare the bread. We had leftover Texas toast. Spread mayo on one side and place into a frying pan to toast sides. While mayo is toasting, spread butter and garlic mixture on the open side. Flip to toast this side in the pan. At this point we removed the toast once well toasted on both sides. I then placed on a cookie sheet and laid my cheese on each slice and placed in the oven at 200℉ just to melt the cheese. While toast is in the oven, sear ham slices to get warm and crispy. Once that is completed and the cheese is melted, assemble the sandwich. For added flavor add thinly sliced pieces of tomato and white onion. For complete enjoyment dip the sandwich into tomato soup!