a favorite across the South, from front porches to the Augusta National golf tournament.
. GRILLED BLP (BACON, LETTUCE, PIMENTO CHEESE) SANDWICH
Ingredients
- 12 slices country whole grain bread
- 12 ounces bacon, thick sliced, cooked
- 4 ounce bag loose-leaf lettuce
- Cooper® Sharp pimento cheese (recipe below)
- 2 tomatoes, thinly sliced (optional)
- olive oil
- 3/4 cup mayonnaise
- 1 4-ounce jar diced pimento, drained
- 2 teaspoons Worcestershire sauce
- 2 tablespoons onion, finely minced
- 1/2 teaspoon cayenne pepper
- 1 pound Cooper Sharp White or Yellow cheese, diced or shredded
Directions
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MAKE THE PIMENTO CHEESE:
In a large bowl, stir together the mayonnaise, diced pimento, Worcestershire sauce, onion and cayenne pepper until thoroughly mixed. Blend in the Cooper® cheese. Refrigerate 30 minutes to blend flavors.
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WHILE THE PIMENTO CHEESE IS CHILLING, MAKE THE SANDWICHES:
In a medium skillet, cook the bacon just as crispy as you prefer, then drain well.
- Preheat an electric griddle or large skillet to medium heat.
- For each sandwich, spread 3 tablespoons of pimento cheese mixture onto two slices of bread.
- On one slice of bread, layer on top of the pimento cheese 3 slices of bacon, some lettuce and a tomato slice. Top with the second slice of bread, pimento cheese side down. Repeat for each sandwich.
- Lightly coat griddle with olive oil to prevent sticking. Over medium heat, grill sandwiches in batches, heating 3-5 minutes on each side, or until golden brown and cheese has melted.
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Remove sandwiches to a platter and keep warm. Enjoy!
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