Four-Cheese Grilled Pimento Cheese and Bacon Sandwiches Recipe
Four-Cheese Grilled Pimento Cheese and Bacon Sandwiches Recipe
Ingredients:
- 1/2 cup shredded sharp smoked cheddar
- 1/2 cup shredded smoked gouda
- 1/2 cup shredded medium cheddar
- 1/2 cup shredded jack cheese
- 1/4 cup mayonnaise (I prefer Duke’s here, and you should, too)
- 2 tablespoons cream cheese, at room temperature
- 2 tablespoons sriracha, or to taste
- 1/4 teaspoon Worcestershire sauce
- 1/4 cup diced pimentos, drained well
- 8 strips center cut smoked bacon, cooked crisp
- 16 1/2-inch thick slices of rustic bread, about 4″x2″ slices
- 2 tablespoons butter, at room temperature
Directions:
- In a medium bowl combine the shredded cheeses. Next, in a separate bowl combine the mayonnaise, cream cheese, sriracha, and Worcestershire sauce. Whisk until the mixture is well combined and smooth. Add the mayonnaise mixture into the shredded cheese along with the drained pimentos. Mix until the cheese is evenly coated and the pimentos are well distributed, then cover with plastic and chill for at least 1 hour, or up to 3 days.
- While the pimento cheese chills cut the bacon slices in half and butter one side of each slice of bread.
- To prepare the sandwiches start by heating a heavy skillet or griddle to medium heat. Place eight slices of the bread butter side down and divide the spread evenly among them. Spread the pimento cheese evenly over the bread, making sure to reach the edges so you get lots of gooey drips, and then place two bacon halves on the cheese. Top with a bread slice, buttered side up.
- Place the sandwiches into the hot pan and grill until the bread is golden brown, about 1 to 1 1/2 minutes. Carefully flip the sandwich and griddle for 1 minute more, or until the second side is golden. The pimento cheese melts fast so keep an eye on it. Allow the sandwiches to cool for two minutes before serving.
Enjoy!
