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.