Friday, July 18, 2014
Grilled Pimento Cheese Sandwich
Pimiento Cheese Dip
- 2cups sharp yellow cheddar cheese, coarsely grated (about 8 ounces)
- 2cups extra-sharp white cheddar cheese, coarsely grated (about 8 ounces)
- 1cup drained pimentos or roasted red peppers, finely chopped
- 1/2cup mayonnaise
- 1/2teaspoon celery salt
- Salt and freshly ground pepper
- To serve: crackers, baguette slices, assorted raw vegetables
- Mix ingredients in large bowl. Season with salt and pepper to taste. Can be made 3 days ahead. Cover; chill. Transfer dip to serving bowl. Surround with crackers, baguette slices, and vegetables. Alternately, make sandwiches (below).
Grilled Pimento Cheese Sandwiches with Bacon & Tomato
- Pimento Cheese Dip (above)
- 12slices sourdough bread
- 12slices bacon, cooked till crisp
- 1large, ripe tomato, sliced
- Heat oven to 350 degrees F. Spread pimento cheese on 6 of the slices of sourdough. Top the cheese for each sandwich with 2 slices of bacon, 1 slice of tomato, then a second slice of bread. Toast each sandwich in a large skillet over low heat till golden brown on both sides, flipping as needed.
- Transfer sandwiches to a baking sheet in the oven to finish warming through and melt the cheese. Serve hot.
# posted by Chelsea @ 10:12 AM 
