Blt Pimento Cheese Sandwich Food

BLT PIMENTO CHEESE SANDWICH

Steps:

• First, start by cooking your bacon, washing and slicing your vegetables, and grilling or toasting your bread.
• Next spread a tablespoon of pimento cheese spread on each slice of bread.
• Then, place your lettuce, tomato, and bacon on each sandwich.
• Last, slice the sandwiches in half and serve with a side of your choice.

PIMIENTO CHEESE BLT SANDWICHES

Steps:

• Cook bacon until golden and crispy. This can be done in the oven or in a skillet on the stove.
• Place bacon on a paper towel lined plate.
• Toast bread and then top one slice with about 2 tablespoons pimiento cheese and layer with the tomato, lettuce and bacon and the other half of bread. Repeat for sandwich #2.
• Cut in half, if preferred, and serve with your favorite chips. Enjoy!

CARI MARTENS

Steps:

• 1 Combine cream cheese, mayonnaise, pimentos, Tabasco® and Worcestershire sauce in bowl and stir to blend. Add shredded Cheddar cheese and stir until fully blended. 2 Brush outer sides of bread lightly with melted butter; place on work surface, buttered sides down. Spread pimento cheese evenly on bottom four slices of bread; close with top slices of bread. 3 Grill in a large skillet over medium-low heat on both sides, until bread is golden and cheese is melted. 4 Open grilled cheese sandwiches; layer lettuce, tomato and bacon on bottom halves of sandwiches. Close with top halves of sandwich, insert picks if desired and diagonal slice.

PIMENTO CHEESE SANDWICHES

Steps:

• Combine 2 cups grated extra-sharp yellow cheddar cheese, 1/2 cup mayonnaise, 3 tablespoons chopped pimentos, 2 tablespoons grated onion, 1 teaspoon yellow mustard and 1/8 teaspoon cayenne pepper. Season with salt and black pepper. Spread on white bread.

BPT (BACON, PIMIENTO AND TOMATO SANDWICH)

Steps:

• For the jalapeno pimiento cheese: Drain 1 jar of the pimientos and place in a blender or food processor. Puree until smooth. Drain the second jar. Using an electric mixer, combine the Cheddar, cream cheese, pureed pimentos and diced pimientos, beating until smooth. Add the mayonnaise and jalapenos and mix until fully combined.
• For the fried green tomatoes: Cut the ends off of the tomatoes and slice into 1/4-inch-thick slices. Season with 1 teaspoon salt and freshly ground pepper.
• In a shallow bowl, whisk together the flour, cayenne pepper, paprika, 1/4 teaspoon salt, and a pinch of freshly ground pepper. In a second shallow bowl, whisk together the eggs and buttermilk. In a third shallow bowl whisk together the panko, cornmeal and remaining 1/2 teaspoon salt.
• Working with one tomato slice at a time, first coat the tomato with the flour mixture, shaking off the excess. Then coat with the egg mixture, followed by the panko mixture. Transfer to a parchment-lined baking sheet. Repeat with the remaining tomatoes.
• Heat 2 cups oil in a large skillet over medium heat until a pinch of panko sizzles when dropped in. Carefully place some of the tomatoes into the heated oil in a single layer. Fry until golden, 2 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat the frying process with the remaining tomatoes, changing the oil if the particles left in the oil between batches begin to burn.
• For the BPT: Cook the bacon in a large saute pan over medium-high heat until desired crispness, 8 to 10 minutes. Gently spread one side of each slice of bread with the jalapeno pimiento cheese. Arrange the bacon, then the fried green tomatoes and then the lettuce on 4 slices. Top with the remaining slices, and cut each sandwich in half. Serve immediately.