Ultimate Pimento Cheese and Bacon Sandwich

Ingredients

Toasted sourdough:

8 thick slices of sourdough bread

3 tbsp unsalted butter, softened (for buttering the bread)

Pimento cheese spread:

2 cups sharp cheddar cheese, freshly shredded

4 oz cream cheese, softened

1/2 cup mayonnaise

4 oz jar diced pimentos, drained

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp freshly ground black pepper

1/4 tsp salt

BLT filling:

8 to 10 slices thick-cut bacon, cooked crisp

2 large ripe tomatoes, sliced

2 cups crisp green leaf lettuce

Method

1. Make the pimento cheese: mix the cheddar, cream cheese, mayonnaise, drained pimentos, garlic powder, onion powder, smoked paprika, black pepper and salt until well combined.

2. Butter one side of each sourdough slice.

3. Spread a generous layer of pimento cheese on the unbuttered side of 4 slices.

4. Layer the bacon, tomato slices and lettuce over the cheese, then top with the remaining bread, buttered side out.

5. Toast the sandwiches in a dry pan over medium heat for 3 to 4 minutes per side, until the bread is golden and the cheese is warm and gooey.

6. Slice and serve immediately.

Cooking tips

Freshly shredded cheddar melts better and tastes sharper than pre-shredded cheese.

Cook the bacon until properly crisp so it holds up against the soft cheese spread.

Medium heat toasts the bread evenly without burning it before the cheese warms through.

Frequently asked questions