Tomato Soup Grilled Cheese

• 1 (10 1/2 ounce) can condensed tomato soup
• 2 eggs
• 2 egg whites
• 2 tablespoons cold water
• 12 teaspoon basil
• black pepper, to taste
• 10 slices multigrain country bread, lightly toasted
• 2 ounces aged cheddar cheese, shredded
• 5 teaspoons butter, divided

1. In a large, shallow bowl, whisk together soup, eggs, egg whites, water, basil and pepper.
2. Soak bread slices in the egg mixture, turning to evenly coat.
3. Remove half the soaked slices to a plate and sprinkle with even amounts of Cheddar.
4. Top with second half of the soaked slices.
5. In a large pan over medium heat, melt 2 tsp butter.
6. Add two sandwiches and cook, flipping once, until eggs are cooked and cheese is melted in the centre.
7. Remove to a plate.
8. Repeat with remaining butter and sandwiches, using 1 tsp butter per sandwich.
9. Serve hot!

tomato soup, eggs, egg whites, cold water, basil, black pepper, country bread, cheddar cheese, butter

Taken from www.food.com/recipe/tomato-soup-grilled-cheese-465635 (may not work)