I feel now is a good time tell you all how to put cheese between bread.
So let’s talk about bacon and cheeseee. Because that’s essentially what this sammy is made of. With sweet and spicy pimento peppers. And caramelized onions.
Oh, and more bacon and more cheese. Then it’s melted in the happiest pan ever. With butter.
I got the pan hot (about medium heat) and lathered each slice of bread with butter and placed it in the pan. Only minutes go by before the cheese is melting out of the bread to say hellooo. Then the best thing happens, you flip it over and the butter has toasted the bread to create a crunchy golden brown crust.
I’m giving you fair warning right now. This sammich is messy. In the best way possible. You cut it in half all the cheese oozes out like hot lava. Don’t worry, just scoop it up and put it back on (or just eat it like that) and take a mega bite.
Add a side salad (because that makes it somewhat healthy, right?) or some fall-inspired soup and enjoy the ultimate comfort food cozied up on the couch.
- For the Pimento Cheese:
- 1-8 ounce package of cream cheese softened
- 1 1/2 cups extra sharp cheddar cheese grated
- 1 cup sharp cheddar cheese grated
- 1/2 cup mayonnaise
- 1 teaspoon red wine vinegar
- 1-6 ounce jar pimiento chilis chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon hot sauce
- For the Bourbon Bacon Jam:
- 1 pound bacon
- 2 tablespoons olive oil
- 2 shallots chopped
- 1 cup sweet onion chopped
- 4 cloves garlic finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 cup bourbon
- 1/2 cup maple syrup
- 1/4 cup balsamic vinegar
- 1/2 cup brown sugar
- For the sandwich:
- Ciabatta bread
For the Pimento Cheese:
With an electric mixer, beat all ingredients until creamy and well combined.
For the Bourbon Bacon Jam:
Preheat oven to 400 degrees and lay bacon on foil-lined baking sheet. Bake for 13-15 minutes, until it's starts to get crispy. Let cool on paper towel and chop into bite size pieces.
Cut your onion by hand or pulse in a food processor.
In a medium saucepan, heat two tablespoons of olive oil. Add shallot and onion to the pan and cook on medium heat until it starts to caramelize. Add the garlic and cook for one more minute.
Add the chili powder and paprika and stir until combined.
Increase heat to high and add the bourbon and maple syrup. Bring to a boil and stir for about 3 minutes.
Add the vinegar and brown sugar and continue to boil for 3 more minutes.
Add the bacon, reduce heat to low and simmer fro 30-45 minutes. The mixture will thicken and look like jam in the process.
Transfer to jars or a container and store in the refrigerator.
For the sandwich:
Heat a pan to medium heat.
Slather one side of the bread with a generous helping of cheese and do the same on the other side with the jam.
Place them together and slather the outsides with butter.
Place on the hot pan for approximately 2-3 minutes, or until the under side is golden brown.
Flip the sandwich and repeat until both sides are crunchy, golden and the cheese is melting out of the sides. Serve immediately!