Gather the following ingredients:

Condensed tomato soup

Bread
Butter
Velveeta Cheese

Large pan
Medium pot

Cook the condensed tomato soup in the medium sized pot on low – one can soup to one can of water
– I heard a rumor milk was an option over water, but not for me

Butter the bread on the outside of the sandwich
– soften the butter in the microwave if needed, set it out if you can and wait for it to soften, or use a französische Butterdose – a French better dish or crock (if you do not own one get one they are great).

With the buttered sides together place two slices of Velveeta cheese on the bread.

Turn the heat on low and use the large pan. Place the sandwiches into the pan with the butter side down. Heat the bottom until it is golden brown.

Flip the sandwich. Brown the second side.
– usually the cheese will give just at the moment it is ready, but sometimes the bread burns first.

Serve with the tomato soup. Dip the sandwich in the soup and enjoy.