grilled pimento cheese & bacon with pepper jelly
For me, my greatest grilled cheese mistake is trying to cram too much between two slices of bread. My grilled cheeses always have stuff sliding and oozing out the sides. But, hey…I’ve always heard “the messier, the better!” Last night’s grilled cheese dinner was no different. I wanted to try something new, and my husband wanted simple. We both used sourdough bread, thick cut Applewood smoked bacon, and pepper jelly, but where he wanted deli sliced colby-jack, I wanted scoops of good ole fashioned pimento cheese. The end result…ooey, gooey, hang-your-head-over-your-plate goodness.
Blue Ribbon Recipe
After one bite of this grilled cheese, it was all I thought about the rest of the afternoon. Pimento cheese is a favorite for this southern gal, and I love using it as a basis for a grilled cheese. It's so creamy and melts nicely. You get a bit more sweet and spicy from the pepper jelly. Bacon adds a smoky finish, and we all know everything is better with bacon!
Ingredients
- 2 slices sourdough bread
- 2 teaspoons butter
- 1 tablespoon pepper jelly
- 1/4 cup butter,melted
- 1/4 cup pimento cheese
- 3 slices crisp thick cut bacon
How To Make grilled pimento cheese & bacon with pepper jelly
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Step 1Butter one side of each slice of bread. Grill over medium heat until golden brown and crisp. Remove from heat. -
Step 2Brush the opposite side with melted butter and spread pepper jelly on the grilled side of one slice.
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Step 3Then, divide the pimento cheese in half and spread on the grilled side of each slice. Place the freshly buttered, ungrilled side of each slice on the griddle/frying pan. Allow to grill.
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Step 4As cheese melts, the jelly side will get loose. Place 3 slices of crisp cooked bacon on the diagonal of one side.
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Step 5Flip the other cheese side to cover the bacon.
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Step 6Remove sandwich from the griddle/frying pan to a cutting board. Allow to rest for a minute. Cut sandwich on the opposite diagonal from the bacon. Serve with extra pepper jelly for dipping.
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