Cheesy BLT

Cheesy BLT
by Chef Michael Symon
Recipe from the Wisconsin Cheese Kitchens

The classic BLT made with Wisconsin's Jalapeno Jack cheese, and topped high with fresh tomatoes, basil, garlic, and bacon.
MAKES 12 SERVINGS

roasted garlic, pureed 3 cups
sourdough bread 24 slices
Wisconsin Jalapeno Jack cheese 48 slices
vine ripened tomatoes 48 slices
fresh basil 48 leaves
bacon, cooked crisp 48 slices

INSTRUCTION
1. Preheat oven to 400 F.

2. Spread roasted garlic puree on sourdough bread and top each slice with 2 slices of Jalapeno Jack cheese. Place on baking sheet. Bake until cheese is melted and bread is toasted, about 5 minutes. Remove from oven.

3. Layer 12 slices with equal parts of remaining ingredients as follows: 2 slices of tomato, 2 basil leaves, 4 slices bacon, 2 additional basil leaves and 2 additional tomato slices. Top with remaining 12 slices of cheese-topped bread.