Ingredients

The following ingredients have 4 Servings
  • 2 slices potato bread
  • 2 slices sharp cheddar cheese (, about 1 oz. each slice)
  • 2 slices bacon (, crisp-cooked and drained)
  • 1 Tbs. butter
  • 1 can (10.75 oz.) condensed tomato soup
  • 1 can (14 1/2 oz.) diced tomatoes with garlic and olive oil
  • 3/4 cup water
  • 1/4 cup heavy cream
  • chopped parsley (, optional)

Instruction

  • Top one slice potato bread with one slice cheese, cooked bacon, remaining slice cheese and remaining slice potato bread.
  • Melt butter in small nonstick skillet over medium heat. Cook sandwich until cheese is melted and sandwich is golden, turning once and pressing gently so cheese melts into bacon, about 2 minutes per side.
  • Transfer to cutting board. Cut into 12 “croutons”.
  • Meanwhile, in medium saucepot combine tomato soup, diced tomatoes with their juices and water. Bring to a simmer over medium heat, stirring occasionally.
  • Stir in heavy cream. Simmer until heated through, about 1 minute. Remove from heat.
  • Top with croutons. Sprinkle with chopped parsley, if desired.