Here’s a great lunch for a cold weekend day, and even better if you live in a cheese haven like Wisconsin! It was originally posted on Bullz-Eye.com’s Grub for Guys.

Ham, Olive and 3 Cheese Grilled Cheese Sandwich

On the comfort food charts, it’s pretty hard to top a good grilled cheese sandwich with a cup of tomato soup. My friend Matty once told me he eats three grilled cheese sandwiches every Saturday. I can’t imagine that being the kind of lunch a cardiologist would recommend, but there shouldn’t be any harm in having one at a sitting. With that, I didn’t want to present you with the same old, same old here. I also didn’t want to do anything too girlie. The end result? A classic sandwich with three cheeses, ham and chopped green olives. If I was selling you this sandwich, it would come with a money back guarantee, because I just tried it and it’s that good. I hope you agree!

Ingredients
4 slices bakery sourdough bread (most supermarkets have bakeries, so splurge on some fresh stuff)
2 Tbsp. whipped cream cheese
2 Tbsp. chopped green olives
2 slices Swiss cheese
2 slices American cheese
2 slices ham
1-2 Tbsp. butter or margarine, softened

Directions:
Spray a nonstick skillet with bit of cooking spray over medium-high heat. Butter one side of each slice of bread, and then lay them, buttered side down, on a plate. Combine the cream cheese and olives in a small bowl, and spread that evenly over the unbuttered side of two of the bread slices.

Then on the remaining two bread slices, layer the Swiss cheese, American cheese and ham. Assemble the sandwiches by matching a cream cheese slice with a ham/cheese slice, giving you two full sandwiches. Grill in the skillet for about 3-4 minutes per side or until the bread is lightly browned and the cheeses have melted. Serves two, or one, if you’re a hungry dude like Matty.

Note: Campbell’s Tomato Soup is always good with grilled cheese sandwiches, but it’s even better if you mix the condensed soup with milk instead of water.