Grilled Ham and Cheese Sandwiches with Spicy Tomato Soup
By Jessica RudolphPublished on March 5, 2024
Time
45 Minutes
Yield
Serves 4
Ingredients
2 tablespoons unsalted butter, plus 6 tablespoons melted1 small onion, sliced thin1⁄2 teaspoon table salt 1 (28-ounce) can whole peeled tomatoes 2 cups chicken broth 1 chipotle chile in adobo sauce 8 slices hearty white sandwich bread 4 slices deli American cheese (4 ounces)4 slices ham (4 ounces)4 ounces sharp cheddar cheese, shredded (1 cup), divided
Before You Begin
You can use a countertop blender to puree the soup, but don't fill the blender more than two-thirds with hot soup; if necessary, process in two batches.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Melt 2 tablespoons butter in large saucepan over medium-high heat. Add onion and salt and cook until softened, about 5 minutes. Stir in tomatoes, broth, and chipotle and bring to simmer. Reduce heat to low and simmer, stirring occasionally and breaking up tomatoes with wooden spoon, until soup is slightly thickened, about 20 minutes. Off heat, blend soup with immersion blender until smooth, 2 to 4 minutes.
- Meanwhile, line rimmed baking sheet with foil. Brush 1 side of each slice of bread with melted butter. Place 4 slices of bread, buttered side down, on prepared sheet. Layer 1 slice American cheese on each bread slice, then top each with 1 slice ham and ¼ cup cheddar. Top with remaining 4 slices of bread, buttered side up. Bake sandwiches until golden brown on top, 6 to 8 minutes. Flip sandwiches and continue to bake until golden brown on second side and cheese is melted, 6 to 8 minutes longer. Let cool for 5 minutes. Serve.
Time
45 MinutesYield
Serves 4Ingredients
2 tablespoons unsalted butter, plus 6 tablespoons melted
1 small onion, sliced thin
1⁄2 teaspoon table salt
1 (28-ounce) can whole peeled tomatoes
2 cups chicken broth
1 chipotle chile in adobo sauce
8 slices hearty white sandwich bread
4 slices deli American cheese (4 ounces)
4 slices ham (4 ounces)
4 ounces sharp cheddar cheese, shredded (1 cup), divided
Ingredients
2 tablespoons unsalted butter, plus 6 tablespoons melted
1 small onion, sliced thin
1⁄2 teaspoon table salt
1 (28-ounce) can whole peeled tomatoes
2 cups chicken broth
1 chipotle chile in adobo sauce
8 slices hearty white sandwich bread
4 slices deli American cheese (4 ounces)
4 slices ham (4 ounces)
4 ounces sharp cheddar cheese, shredded (1 cup), divided
Ingredients
2 tablespoons unsalted butter, plus 6 tablespoons melted
1 small onion, sliced thin
1⁄2 teaspoon table salt
1 (28-ounce) can whole peeled tomatoes
2 cups chicken broth
1 chipotle chile in adobo sauce
8 slices hearty white sandwich bread
4 slices deli American cheese (4 ounces)
4 slices ham (4 ounces)
4 ounces sharp cheddar cheese, shredded (1 cup), divided
Why This Recipe Works
We used two cheeses in these grilled cheese sandwiches: cheddar for that classic sharp flavor and American for smooth, creamy melting.
Before You Begin
You can use a countertop blender to puree the soup, but don't fill the blender more than two-thirds with hot soup; if necessary, process in two batches.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Melt 2 tablespoons butter in large saucepan over medium-high heat. Add onion and salt and cook until softened, about 5 minutes. Stir in tomatoes, broth, and chipotle and bring to simmer. Reduce heat to low and simmer, stirring occasionally and breaking up tomatoes with wooden spoon, until soup is slightly thickened, about 20 minutes. Off heat, blend soup with immersion blender until smooth, 2 to 4 minutes.
- Meanwhile, line rimmed baking sheet with foil. Brush 1 side of each slice of bread with melted butter. Place 4 slices of bread, buttered side down, on prepared sheet. Layer 1 slice American cheese on each bread slice, then top each with 1 slice ham and ¼ cup cheddar. Top with remaining 4 slices of bread, buttered side up. Bake sandwiches until golden brown on top, 6 to 8 minutes. Flip sandwiches and continue to bake until golden brown on second side and cheese is melted, 6 to 8 minutes longer. Let cool for 5 minutes. Serve.
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