This dish was something I had seen on my Tumblr dashboard a week or so ago. This was actually a really simple (and filling) dish to make, and even better the ingredients were all inexpensive and things I already had in my cabinets and refrigerator.
Ingredients:
4 slices of loaf bread
4 slices of American cheese
1 can of tomato soup
(following measurements are approximated)
2 tbsp Italian seasoning (Basil, Thyme, Oregano)
1 tbsp butter or margarine
1 tsp Parsley
1 tsp garlic powder
2 tsp crushed red pepper
The Cheese Sticks:
Take four slices of bread (white, whole wheat, whatever you prefer) and flatten them out as much as physically possible. This would have been easier had I had a rolling pin, but let's face it, I'm a broke American college student swimming in debt so I haven't gotten around to fully stocking my kitchen with all the gadgets I'd like. For those like me, who just don't own a rolling pin (or perhaps have one that is currently dirty and too lazy to wash it, which I completely understand), what I did was use a small cutting board on top of the bread and just applied pressure until I thought it was flat enough.
Once you've flattened out all of your bread what you need to do is place a slice of cheese on each piece of bread. So simple! 
Next you want to roll those babies up! I started rolling from the top of the slice so that the seam on the outside went the length of the roll. Also it helps to pull the slice of cheese as close to the top (or whatever side you're choosing to start rolling from) as possible so that the cheese is as far from the seam as need be. There were two in this batch that I did not do this with that ended up oozing cheese from the seam while they were being fried.
Melt about a tbsp of butter (I assume you could also use olive oil if you so chose to, I didn't because I wasn't sure how well EVOO would taste on loaf bread with processed cheese) in a skillet. Once the butter has melted take your rolls of cheesey deliciousness and stick those suckers in there. Make sure to place them seam down first! And flip occasionally. Now is a great time to start the soup!
Keep flipping your cheese sticks until they're as dark or as light as you like them. The way I saw these made originally they had taken and fried them on all sides. I only did mine on two. Mostly because I got impatient. But it works better I think. The bread absorbed the soup so much better this way due to the two sides that hadn't touched the pan at all.
The Soup:
This was also extremely easy to prepare, mostly because it came from a can. All I did with the soup was wait for it to heat up a bit, enough for the soup concentrate and the water to mix evenly, and then I threw in the herbs and spices I use to give most of my meals extra flavor. Once you add the herbs and spices make sure to keep it on heat for a little bit longer just so the soup has a chance to take on some of the flavors.
Best wishes,
~Quintion DeLoach
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