Hearty open-faced 'sandwiches', cornbread squares are topped with hot baked beans, chopped sweet onion, crisp bacon crumbles and shredded brick cheese, and broiled until cheese melts.

Bean-Bacon Sandwich with Brick Cheese

1 (81/2-ounce) package cornbread mix
Dijon mustard
3 cups canned baked beans
4 slices bacon, fried crisp and crumbled
1/4 cup sweet onion, chopped
1/4 cup chopped parsley
1 1/2 cups (6 ounces) Wisconsin Brick Cheese, shredded

1. Prepare cornbread in an 8x8-inch baking pan as directed on the package. Cool.
2. Divide cornbread into four 4-inch squares. Slice each horizontally. Place squares, cut side up on baking sheet. Spread with Dijon mustard.
3. Meanwhile, heat beans to boiling.
4. Spoon generous 1/3 cup of hot beans on each cornbread square. Sprinkle with bacon, onion and parsley. Sprinkle squares with Wisconsin Brick Cheese.
5. Place under preheated broiler 1 to 2 minutes.
6. Place 2 squares of each on 4 plates.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.