For pesto: Place all ingredients, except olive oil, in bowl of food processor, and process well.
Gradually add olive oil until pesto is evenly processed and spreadable.
For sandwich: Preheat oven to 350°F. Place bread slices on lightly oiled cookie sheet and spread pesto over 1 slice. Cover with baby swiss cheese. Cover second bread slice with cheddar cheese; place sheet in oven until cheese melts, checking once or twice. Keep warm.
Fry bacon in skillet until desired doneness. Pat bacon with paper towels, place on plate and drizzle with maple syrup, coating entirely. Discard bacon grease in skillet, leaving just enough to fry the egg. Fry egg, making sure to break the yolk; sprinkle with cumin, garlic, and paprika and flip. Place egg and bacon (cut in half if desired) on 1 warm bread slice with melted cheese. Top with other bread slice.
- 2 cups basil leaves, stems removed
- 1/4 cup grated Wisconsin Parmesan cheese
- 1/4 cup walnuts
- 2 tablespoons garlic, minced
- Pinch of salt and pepper
- 1 1/2 tablespoons olive oil