Weekday Soup & Sandwich Combo Recipe

Prepare aromatics

Heat a medium heavy-bottomed pot over medium heat. Add olive oil and once shimmering, add the diced onion. Sauté until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, stirring so it doesn't brown.

Build soup

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed/canned tomatoes (including juices) and the broth. Stir to combine and bring to a gentle simmer.

Simmer and season

Add sugar (if using), salt and black pepper. Reduce heat to low and simmer, uncovered, for 15–20 minutes to marry flavors. If the soup is too thick, stir in up to 1/2 cup water to reach desired consistency.

Finish with basil and cream

Remove pot from heat and add the packed basil leaves. Using an immersion blender, carefully puree the soup until smooth (or transfer in batches to a blender). Return to low heat, stir in heavy cream and butter if using, and adjust salt/pepper to taste. Keep warm while you make the sandwiches.

Optional texture & reheat

If you prefer a chunkier soup, reserve about 1/2 cup of the tomatoes before blending and stir them back in after pureeing. Rewarm gently; do not boil after adding cream.

Assemble sandwiches

Lay out 4 slices of bread. Spread Dijon mustard evenly on each. If using mayonnaise, spread a light thin layer on the other slice of each sandwich. Arrange 2 slices of Swiss cheese on the mustard side of each sandwich, then place 2 slices of ham per sandwich (adjust to fit), top with another slice of Swiss if you like a cheesier sandwich. Close with second bread slice. Lightly pepper inside if desired.

Butter and grill

Spread softened butter on the outside of each sandwich (both top and bottom). Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese has melted. If bread is browning too fast before cheese melts, lower heat and cover pan for a minute to trap heat.

Rest and cut

Remove sandwiches from skillet and let rest 1 minute. Cut each sandwich in half on the diagonal and keep warm.

Ladle the soup into bowls and garnish with torn basil leaves or chopped chives. Add a drizzle of cream if desired. Serve each grilled ham & Swiss sandwich alongside the soup with a few croutons or a piece of crusty bread for dipping.

Portioning: This recipe makes 4 sandwiches and about 4 bowls of soup. Serve one sandwich half (or a whole sandwich for larger appetites) with 1 to 1 1/4 cups soup per person.