Tomato Soup (3 cans)
to a small saucepan with
Heavy Cream (1/2 cup)
Italian Seasoning (1/2 tsp)
Freshly Ground Black Pepper (1/4 tsp)
. Heat over medium-high until simmering, then turn heat to low.
Spread 1 tsp of
Mayonnaise (1 Tbsp)
on the outside of the
White Bread (4 slices)
. Top one side with 2 oz of
Shredded Cheddar Cheese (1 cup)
each, then replace the tops.
Heat a skillet or grill pan over medium-high heat. Once hot, add the sandwiches to the pan and cook for 2-3 minutes on each side or until the cheese is melted and they’re a perfect golden brown. Press the sandwich to ensure the sides are stuck together and the bread is crispy.
Allow to rest for 1 minute, then cut the sandwiches into 1/4-inch cubes.
Serve the soup in bowls, drizzle with heavy cream, and top with a handful of grilled cheese croutons.