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Jalapeño Jack BLT

Servings: 6


1 1/2 cups roasted garlic, pureed
12 slices sourdough bread
24 slices Wisconsin jalapeño jack cheese
12 slices vine-ripened tomatoes
24 fresh basil leaves
24 slices bacon, fried crisp

Cooking Directions:

Heat oven to 400ºF. Spread the roasted garlic puree on sourdough bread and top each slice with 2 slices of cheese. Place on a baking sheet and bake until the cheese is melted and bread is toasted, about 5 minutes.

Remove from oven. Layer 6 of the bread slices with equal parts of the remaining ingredients as follows: 2 slices of tomato, 4 basil leaves, 2 slices bacon, and remaining 6 slices of cheese-topped bread. Cut on diagonal and serve.

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