| Ingredient | ULF # | Portion |
|---|---|---|
| Cloverdale Smoked Jalapeño Bacon | 549208 | 4 ea. |
| Kindred Smoked Cheddar Cheese | 208814 | 1 oz. |
| Turano French Bread | 730119 | 2 sli. |
| Hydroponic Tomato | 121251 | 2 sli. |
| Bibb/Butter Lettuce | 133884 | 4 leaves |
| Hidden Valley Dill Pickle Ranch | 270133 | 2 oz. |
Slice the bread on a bias and toast it on a flattop until golden.
Bake the bacon until crispy, then let it cool.
On one slice of toasted bread, spread dill pickle ranch. Layer with butter lettuce, tomato slices, cheddar cheese, and crispy bacon. Top with another slice of toasted bread.
Slice the sandwich in half and serve.
