Cheese and Ham Toastie Dippers (Print Version)

Buttered bread sandwiches layered with cheddar cheese, ham, and mozzarella, baked until golden, brushed with garlic butter, cut into strips, served with homemade creamy tomato soup.

# Ingredients:

→ For the Toastie Dippers

01 - 8 slices thick white sandwich bread
02 - 4 tablespoons salted butter, softened
03 - 8 slices deli ham (Black Forest or honey ham)
04 - 8 slices sharp cheddar cheese
05 - 4 slices mozzarella cheese (optional, for extra meltiness)
06 - 1 cup shredded sharp cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 2 tablespoons Dijon mustard (optional)
09 - 1 teaspoon garlic powder
10 - 1 teaspoon Italian seasoning
11 - 1/4 teaspoon black pepper

→ For the Garlic Butter Coating

12 - 4 tablespoons butter, melted
13 - 2 teaspoons minced garlic
14 - 1 teaspoon garlic powder
15 - 1 tablespoon chopped fresh parsley
16 - 1/2 teaspoon Italian seasoning
17 - 1/4 cup grated Parmesan cheese

→ For the Creamy Tomato Soup

18 - 2 tablespoons olive oil
19 - 1 tablespoon butter
20 - 1 medium yellow onion, diced
21 - 2 teaspoons minced garlic
22 - 1 (28 oz) can crushed tomatoes
23 - 2 cups chicken or vegetable broth
24 - 1 cup heavy cream
25 - 2 tablespoons tomato paste
26 - 1 tablespoon granulated sugar
27 - 1 teaspoon dried basil
28 - 1 teaspoon dried oregano
29 - 1 teaspoon salt
30 - 1/2 teaspoon black pepper
31 - 1/4 teaspoon red pepper flakes (optional)
32 - 1/4 cup grated Parmesan cheese

→ For Garnish and Serving

33 - 2 tablespoons chopped fresh parsley
34 - 2 tablespoons chopped fresh basil
35 - 1/4 cup shredded cheddar cheese
36 - 1/4 cup grated Parmesan cheese
37 - 1/2 cup ranch dressing (optional, for dipping)

# Instructions:

01 - Preheat your oven to 400 degrees and line a large baking sheet with parchment paper for easy cleanup.
02 - Lay all 8 slices of bread on a clean work surface. Spread softened butter generously on one side of each slice - this will become the crispy golden outside of each sandwich.
03 - Flip 4 of the bread slices over so the butter side is down. Spread a thin layer of Dijon mustard on the unbuttered side if using, then sprinkle lightly with garlic powder, Italian seasoning, and black pepper.
04 - On each of the 4 mustard-coated slices, layer 1 slice of cheddar cheese, 2 slices of folded deli ham, 1 slice of mozzarella cheese if using, a generous pinch of shredded cheddar, and another slice of cheddar cheese.
05 - Sprinkle a small handful of shredded mozzarella over the top of each stack for that extra gooey, stretchy cheese pull.
06 - Top each stack with the remaining bread slices, butter-side facing up. Press down gently with your hand to compress the layers and help everything stick together.
07 - Carefully transfer the assembled sandwiches to the prepared baking sheet, spacing them about 1 inch apart so they crisp up evenly.
08 - Bake for 8 to 10 minutes, then carefully flip each sandwich with a wide spatula. Bake another 6 to 8 minutes, until both sides are deeply golden brown and the cheese inside is fully melted and gooey.
09 - While the toasties bake, make the soup. Heat olive oil and butter in a large pot over medium heat. Sauté the diced onion for 4 to 5 minutes until soft, then stir in the minced garlic and cook for 30 seconds. Add the crushed tomatoes, broth, tomato paste, sugar, dried basil, dried oregano, salt, pepper, and red pepper flakes if using. Simmer for 12 to 15 minutes. Stir in the heavy cream and Parmesan, then blend with an immersion blender until silky smooth.
10 - Remove the toasties from the oven and let cool for 2 minutes. Whisk together the melted butter, minced garlic, garlic powder, fresh parsley, Italian seasoning, and Parmesan. Brush this mixture generously over the hot toasties for that signature buttery garlic finish.
11 - Slice each sandwich into 3 long dipper strips. Sprinkle with extra shredded cheddar, Parmesan, fresh parsley, and basil. Serve hot alongside warm bowls of creamy tomato soup for dipping - and ranch dressing too if you like! These are so good!

# Notes:

01 - Use thick-cut bread for the best structure - thin bread can get soggy from the soup.
02 - The garlic butter coating after baking adds amazing flavor - don't skip it!
03 - Let the sandwiches cool for 2 minutes before slicing so the cheese sets slightly and doesn't all ooze out.
04 - An immersion blender makes the soup super smooth, but you can also use a regular blender - just be careful with the hot liquid.
05 - The tomato soup can be made ahead and reheated when ready to serve.
06 - These are perfect for kids - they love the dunking aspect!
07 - Store leftover soup in the fridge for up to 4 days. The toasties are best eaten fresh.

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