Sandwich: • 3 oz. Gouda, shredded • 2 oz. Apricot jam • 2 oz. Granny Smith apple, thin-sliced • 2 oz. / 2 strips bacon, cooked crisp • ½ oz. Butter, melted • 2 slices Italian bread, ½″ thick slices
Fill four 4 oz. dessert-size glasses with 2 oz. of soup each.
Build sandwich with cheese, jam spread and sliced apples. Brush outside with melted butter and heat in skillet or flat top griddle at 350°F until golden brown and cheese is melted. Place dome over sandwich to facilitate melting, if necessary.
Cut sandwich into 4 wedges.
Place each wedge on top of each soup glass and serve.
Variation: Soup may be puréed if a smoother consistency is desired.