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Prep all veggies first (dice the jalapenos, dice the onions, chiffonade the basil, dice the sundried tomatoes, chop bacon or use bacon bits).
Butter the outside of the bread and add a generous amount of Tuscan Herb Seasoning.
Brown the diced onions, jalapenos, and bacon bits over medium heat on the griddle top.
Light the side burner and empty the tomato soup (2 to 1 regular to spicy tomato soup) into a saucepan over low heat and let simmer.
Place the bread on the griddle top and add the sharp cheddar with a slight overhang for skirting.
Add the browned “mash” of Jalapeno, Onion, and Bacon Bits to the sandwich. Top with Pepperjack and the other slice of the bread.
Flip the sandwich when the bottom is done and dome the sandwiches for a perfect cheese melt.
Add croutons, basil, sundried tomatoes, and a splash of cream to the tomato soup.
Eat and Enjoy!
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