Rich and creamy pimiento cheese is a southern favorite. It makes this grilled pimiento cheese sandwich shine, especially when sweet hot pepper jelly is added. —Amy Freeze, Avon Park, Florida
Ingredients
- 4 slices sourdough bread
- 1/4 cup butter, melted
- 1/2 cup refrigerated pimiento cheese
- 2 tablespoons pepper jelly
- 6 cooked thick-sliced bacon strips
Directions
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1Brush 1 side of each bread slice with melted butter. In a large skillet, toast bread, buttered side down, over medium heat until golden brown, 3-4 minutes.
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2Remove from heat; place toasted side up. Spread cheese over toasted bread slices. Top 2 slices with 1 tablespoon jelly and 3 slices bacon each. Top with remaining bread slices, cheese facing inward. Brush outside of each sandwich with remaining melted butter. Cook until bread is golden brown and cheese is melted, 3-4 minutes on each side. If desired, serve with additional jelly.
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