Cheesy BLT with Jalapeño Jack Cheese
By Chef Michael Symon
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
Preheat the 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.