Bacon Pimento Cheese Sammie Recipes

BACON-PIMIENTO CHEESE DIP

Steps:

• Heat oven to 375°F.
• Reserve 2 Tbsp. chopped bacon for later use.
• Combine remaining bacon with remaining ingredients; spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 30 to 35 min. or until cheeses are completely melted and dip is heated through.
• Sprinkle with reserved bacon.

GRILLED BACON & PIMENTO CHEESE SAMMIE

Steps:

• 1. Slather mayo onto the bread.
• 2. Top one of the slices with a generous helping of your favorite pimento cheese.
• 3. Top the pimento cheese with slices of fresh cooked bacon.
• 4. Top that with the other slice of bread, mayo side down.
• 5. Spread a little butter on both sides of the outside of the sandwich, and place in a skillet or on a griddle.
• 6. Flip the sandich halfway through the cooking process. Ensure both sides are cooked to your liking, and the ingredients inside are nice and hot.
• 7. Enjoy with a napkin and a smile.

BACON PIMENTO CHEESE SAMMIE

Steps:

• 1. Add all pimento cheese ingredients to a bowl.
• 2. Mix all spread ingredients and chill. If you like spice, substitute Monterey with pepper jack.
• 3. Spread bread with a thin layer of mayo. Place on a skillet to toast.
• 4. Place a scoop of spread on bread.
• 5. Add cooked bacon.
• 6. Top with the second slice of bread. Enjoy!

GRILLED PIMENTO CHEESE AND BACON SANDWICHES

Steps:

• Mix the cheese, mayonnaise, and pimentos.
• Divide the mix and spread onto two of the bread slices.
• Top with the bacon and add the other bread slices.
• Melt the butter in a large skillet.
• Add the sandwiches and lightly brown on both sides.
• Serve warm.

BACON PIMENTO MACARONI AND CHEESE

Steps:

• Preheat the broiler. Spray five 1-cup ramekins with nonstick cooking spray.
• In a large Dutch oven, cook the bacon over medium heat until crisp. Remove from the Dutch oven and drain on paper towels. Reserve 1/4 cup bacon drippings in the Dutch oven, and discard any remaining drippings. Crumble the bacon set aside.
• Add the butter to the drippings, and heat over medium-high heat until the butter melts. Whisk in the flour, whisking until smooth. Whisk in the half-and-half, and cook until the mixture is thickened and smooth, whisking constantly.
• Add the ground red pepper. Stir in the cream cheese and let melt. Add the pimentos and bacon. Season with the salt and pepper. Add 2 cups smoked Cheddar and 2 cups Parmesan.
• Spoon the pasta mixture evenly into the prepared ramekins. Top with the remaining 1 cup Cheddar and 1 cup Parmesan. Broil until cheese is lightly browned, about 4 minutes. Let stand 10 minutes before serving.

BACON-PIMENTO CHEESE

Steps:

• Fry bacon in a skillet until crisp; remove bacon and drain on a paper-towel lined plate; crumble bacon.
• In a mixing bowl, stir the bacon, cheeses, and remaining ingredients together.
• Serve immediately.

SMOKY PIMIENTO CHEESE WITH BACON

Steps:

• Cook bacon in a heavy-bottomed skillet over medium-high 5 to 6 minutes or until crisp. Remove bacon from skillet and drain on paper towels; chop. Reserve 1 tablespoon bacon drippings, and set aside. Wipe the skillet clean.
• Return the skillet to medium. Add the blended oil and the red bell peppers. Cook until tender, about 2 minutes. Stir in the bacon drippings. Add the adobo sauce, and cook 2 minutes. Remove from the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic, and black pepper.
• Combine the cheddar cheeses, cream cheese, and bell pepper mixture in a large bowl. Stir in the chives, and serve at room temperature.