| Ingredient | ULF # | Portion |
|---|---|---|
| Franklin Street Bakery Caraway Rye Bread | 717824 | 1 slice |
| Franklin Street Bakery Multigrain Wheat Bread | 717814 | 1 slice |
| Franklin Street Bakery Cranberry Wild Rice Bread | 719180 | 1 slice |
| Cahill Porter Cheddar Cheese | 208817 | 2 oz. |
| Roth Kase Smoked Gouda Cheese | 208213 | 2 oz. |
| Roth Kase Grand Cru Cheese | 211702 | 2 oz. |
| Cloverdale 10-12 Hickory Bacon | 549242 | 2 slices |
| Gala Apple | 100720 | 2 slices |
| Taylor Farms Baby Spinach | 139009 | 2 oz. |
| Campbell's Creamy Tomato Basil Bisque | 776230 | 6 oz. |
| Roth Kase Buttermilk Blue Cheese | 207711 | 1 oz. |
| Chives, chopped | 133280 | 1 tsp. |
| Grassland Clarified Butter | 214687 | 2 oz. |
Sandwich #1: Caraway rye bread, porter cheddar, and bacon.
Sandwich #2: Whole grain wheat bread, smoked Gouda, and apple.
Sandwich #3: Cranberry wild rice bread, Grand Cru, and spinach.
Heat soup and place in bowl. Top soup with blue cheese and chives.
Brush all bread with clarified butter and place on flat top grill. Place all ingredients appropriately on top of bread. Grill until cheeses have melted, cut in half and assemble.
