Buzz
Photograph by Fred HardyThis grilled cheese is bound to capture attention. Crispy bacon and juicy summer tomatoes come together, though it isn't a BLT since there's no lettuce (though fresh basil leaves bring a burst of flavor). And it's certainly not just any basic grilled cheese; it’s on another level entirely.
If you're lucky enough to find top-notch pimiento cheese at your local grocery, go ahead and use it! If not, you can easily make your own by mixing sharp cheddar, cream cheese, pimiento peppers, and mayo. The result is a creamy, cheesy, and rich sandwich with refreshing bursts of flavor, and it settles the great grilled cheese debate: for the perfect golden crust, spread mayo—not butter—on the bread before grilling.
For perfectly crispy bacon and easier cleanup, consider baking it in the oven. Preheat your oven to 400°F, lay the bacon on a foil-lined baking sheet or one fitted with a wire rack, and bake for 15 to 20 minutes until crispy. Drain the bacon on a paper towel-lined plate.
Ingredients List
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8 slices of thick-cut bacon
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1 cup extra-sharp grated cheddar cheese (about 1 cup)
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2 oz cream cheese, softened
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1/4 cup chopped and drained pimientos
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1/2 tsp cayenne pepper
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1/4 tsp onion powder
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6 tbsp mayonnaise
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1/2 cup loosely packed fresh basil leaves, roughly chopped
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8 slices of sourdough bread, cut 1/2-inch thick
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8 slices of tomato, cut 1/4-inch thick
Instructions
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Preheat a large nonstick skillet over medium heat. If necessary, cook the bacon in batches, flipping frequently, until crispy, about 8 minutes. Transfer to a paper towel-lined plate. Remove the skillet from the heat and discard the drippings.
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In the meantime, mix together the Cheddar, cream cheese, pimientos, cayenne, onion powder, and 2 tablespoons of mayonnaise in a medium bowl until smooth and fully combined.
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Spread 1 1/2 teaspoons of mayonnaise on one side of each slice of bread. Place 4 slices of bread, mayonnaise side down, on a flat surface. Evenly spread with the Cheddar mixture. Top with 1 tablespoon of basil, 2 slices of bacon, 2 slices of tomato, and another tablespoon of basil. Place the remaining slices of bread on top, mayonnaise side up.
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Heat the skillet over medium heat. Cook 2 sandwiches at a time until golden brown, about 2 to 3 minutes per side. Remove from the skillet and cook the remaining 2 sandwiches. Slice them in half and serve.
Nutritional Information (per serving)
| 777 | Calories |
| 41g | Fat |
| 71g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 777 | |
| % Daily Value * | |
| Total Fat 41g | 53% |
| Saturated Fat 14g | 71% |
| Cholesterol 75mg | 25% |
| Sodium 1539mg | 67% |
| Total Carbohydrate 71g | 26% |
| Dietary Fiber 4g | 13% |
| Total Sugars 8g | |
| Protein 30g | 60% |
| Vitamin C 17mg | 18% |
| Calcium 296mg | 23% |
| Iron 6mg | 32% |
| Potassium 446mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
