Everyone loves comfort food, right? From dumplings to chicken and noodle soup, comfort foods keep us happy and make us feel… well, comforted. One of my favorite comfort foods growing up was grilled cheese with tomato soup for dipping. Who doesn’t love rich, hearty tomato soup with a hot, gooey, melty grilled cheese sandwich?
I remember the first time that it occurred to me in my first apartment that, while making a grilled cheese on my George Foreman, I could add ham to make it better. Obviously, that’s nothing new. Hot ham and cheese sandwiches are pretty standard, but it blew my mind at the time.
The other day, I picked up a can of tomato soup at the store and realized I could combine a few of my favorite things for something unique, and that’s how this recipe sort of came about… it’s the best of comfort foods with a special twist.
The recipe is simple enough– tortillas, tomato soup, ham, mayo, and, of course, cheese. I use the brands shown above. When buying ham, you’ll want to be sure you have something really thickly sliced; Oscar Mayer Carving Board Ham works really well. I also stick with the tried-and-true when it comes to soup and cheese, so I use Campbell’s and Crystal Farms.
The first thing you’re going to do is take half of your can of tomato soup and spread it on the bottom of a 9×13 pan. You’ll reserve the other half of the tomato soup for the top.
Spread your tortilla with mayonnaise– I used about a teaspoon.
Add two tablespoons of shredded cheddar cheese. You can add more if you like yours really cheesy, of course!
Layer some ham down part of the tortilla. You don’t want to cover the whole tortilla, because then it won’t roll easily.
The tortillas should go seam-side down in the pan. I was able to fit 7 soft taco sized tortillas in my pan. I reserved the other 3 tortillas for making ham and cheese roll ups with no mayo or sauce, but you can always save them for another recipe or lunch.
Slather the tortillas with the rest of the tomato soup, making sure to cover them evenly.
Then, cover them with cheese! You can use cheddar, but I was all out, so I used a Mexican Blend from Crystal Farms instead.
Bake in a 350 degree oven for 25-30 minutes, until the soup is bubbly and the cheese is gooey and melted.
Delicious. It’s an easy weeknight meal that takes almost no time to prepare– as simple as spread, sprinkle, roll, bake. I serve mine with pineapple on the side– it’s one of the best ham pairings out there!
What’s your favorite comfort food? What about your favorite easy weeknight meal? Sound off in the comments below!