Grilled Ham and Cheese with Tomato Soup
|Monterey jack cheese||1 Cup (16 tbs), shredded|
|For the sandwiches: 1 cup monterey jack cheese, shredded|
|Cheddar cheese||1 Cup (16 tbs), shredded|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Tablespoon|
|Sandwich bread slices||8|
|Sandwich ham slices||4|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Tomato soup||2 Can (20 oz) (For The Soup)|
|Dried parsley/4 tablespoons fresh parsley||4 Teaspoon|
|Dried thyme/1/2 teaspoon fresh thyme||1 Pinch|
|Heavy whipping cream||10 Tablespoon (Divided)|
1 Warm soup according to directions, except pour five tablespoons cream in can and fill rest of can with water for diluting. Repeat with second can of soup). Add spices and simmer. Keep warm.
2 For sandwiches, combine first five ingredients.
3 Spread cheese mixture evenly over 4 bread slices. Top each with ham slice; top with remaining bread slices. Spread half of butter on tops of sandwiches.
4 Invert sandwiches onto a hot nonstick skillet or griddle, and cook over med. Heat until browned. Spread remaining butter on ungrilled sides of sandwiches; turn and cook until browned.
Serving size: Complete recipe
Calories 3752 Calories from Fat 2565
% Daily Value*
Total Fat 294 g452.1%
Saturated Fat 128.5 g642.7%
Trans Fat 0.1 g
Cholesterol 761 mg253.7%
Sodium 6473.4 mg269.7%
Total Carbohydrates 159 g53.1%
Dietary Fiber 14.9 g59.4%
Sugars 26.7 g
Protein 121 g242.5%
Vitamin A 215.4% Vitamin C 76.5%
Calcium 261.6% Iron 167.1%
*Based on a 2000 Calorie diet