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Crispy Waffle Iron Grilled Cheese Recipe with Ham and Tomato Soup

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A quick and satisfying grilled cheese sandwich made crispy in a waffle iron, paired with a rich and creamy homemade tomato soup. Perfect for a cozy lunch or casual dinner.

Ingredients

Scale
  • Thick slices of bread (sourdough or hearty white bread preferred)
  • Sharp cheddar cheese, sliced or shredded
  • Ham slices (black forest or honey-baked preferred)
  • Butter, softened (unsalted recommended)
  • Optional: Dijon mustard or mayo
  • Olive oil or butter (for sautéing soup ingredients)
  • 1 yellow onion, finely chopped
  • 2–3 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • About 2 cups chicken or vegetable broth
  • ½ cup (120 ml) heavy cream or half-and-half (optional)
  • Salt, pepper, and a pinch of sugar
  • Fresh basil or dried Italian herbs

Instructions

  1. Prepare the Tomato Soup: Heat 1 tablespoon olive oil or butter in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Add the crushed tomatoes and broth to the pot. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low. Let it cook uncovered for about 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.
  3. Season with salt, pepper, and a pinch of sugar to balance the acidity of the tomatoes. Add fresh basil or dried Italian herbs at this point. Stir well.
  4. If you prefer a creamy tomato soup, stir in ½ cup (120 ml) of heavy cream or half-and-half. Heat through but don’t let it boil. For a smoother texture, use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender.
  5. Reduce the heat to low and keep the soup warm while you make the sandwiches.
  6. Make the Waffle Iron Grilled Cheese: Preheat your waffle iron according to the manufacturer’s instructions.
  7. Butter one side of each bread slice generously. On the unbuttered side, layer the cheese slices and ham. Optionally, spread a thin layer of Dijon mustard or mayo on the bread before adding ham and cheese.
  8. Close the sandwich with the second slice of bread, buttered side facing out.
  9. Place the sandwich in the preheated waffle iron. Close the lid gently and cook for about 5-7 minutes, or until the bread is golden brown and crispy, and the cheese is melted. Check after 4 minutes to avoid over-browning.
  10. Carefully remove the sandwich using a spatula. Let it sit for a minute before cutting to avoid cheese oozing.
  11. Serve immediately with a warm bowl of tomato soup.

Notes

Use thick, sturdy bread like sourdough for best crispiness. Butter the bread generously to create a golden crust. Check the sandwich after 4 minutes to avoid burning as waffle irons vary. For gluten-free, use gluten-free bread. For dairy-free or vegan, substitute butter and cheese accordingly and use vegetable broth and coconut cream in the soup. Non-stick spray can help prevent sticking in the waffle iron.

Nutrition

Keywords: grilled cheese, waffle iron, tomato soup, ham sandwich, comfort food, easy lunch, crispy sandwich

Find it online: https://tessierecipes.com/crispy-waffle-iron-grilled-cheese-recipe-with-ham-and-tomato-soup-easy-perfect-lunch/