RECIPE BELOW
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INGREDIENTS
-Sourdough Bread
-Sliced colby jack, gouda & provolone cheese
-1/4 cup shredded sharp cheddar cheese
-2 Tbsp cream cheese
-1 Tbsp mayo
-3 Tbsp softened butter
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-1 teaspoon italian seasoning
-1/4 teaspoon cayenne pepper
-1/4 teaspoon salt

FOR THE BISQUE
-1 carrot, diced
-1 onion, diced
-1 28oz can diced tomatoes
-5 cups chicken stock
-2 tbsp tomato paste
-1 tbsp sun dried tomato paste (optional)
-1/2 cup heavy cream
-1/4 cup shredded parmesan cheese
-handful of fresh basil
-Sat & pepper to taste

METHOD
-Combine shredded cheddar, softened butter and seasoning in a bowl. Mix until smooth
-Spread butter on bread then flip
-Layer on cheese sliced and top with cream cheese mayo mixture
-Place in a pan on med-low head and cover
-After about 5 min uncover and flip

FOR THE BISQUE
-Sweat down onion and carrot w/ olive oil
-Add garlic, tomato paste, roasted pepper and cook 5 minutes
-Add in can of diced tomatoes and chicken stock
-Simmer 20-30 mins
-Add in heavy cream & cheese
-Blend until smooth
-Finish with basil