Based on the “Some Like It Hot" Grilled Pimento Cheese Sanwiches recipe on page 73 of the February 2012 issue of Southern Living magazine, this Pimento cheese sandwich will certainly warm this winter in Boston, without heading south. Southern Living calls it "The Mother of All Pimento Cheese Sandwiches." Ready?
INGREDIENTS:
A Southern Classic, Boston Style: Pimento Cheese: click for recipe
1/3 cup butter, softened
6 Sourdough Bread Slices
6 thick applewood-smoked bacon slices, cooked
Winter Carnival Apple Pear Cranberry Conserve
METHOD:
1. Prepare A Southern Classic, Boston Style: Pimento Cheese as directed
2. Butter 1 side of each bread slice. Place 3 slices, buttered side down on hot griddle or in a large skillet over medium heat.
3. Spread 4 oz. of pimento cheese over each bread slice on griddle. Top each with 2 cooked bacon slices.
4. Place remaining 3 bread slices, buttered sides up, on bacon. Turn sandwiches, and cook 5 to 7 minutes or until golden brown. (Pimento cheese should be slightly melted.) Serve with Winter Carnival Apple Pear Cranberry Conserve.
NOTES:
Make the pimento cheese and bacon ahead of time. That makes whipping up these sandwiches very easy.
Winter Carnival Apple Pear Cranberry Conserve is made by doves & figs ktichen of Arlington, MA and was found at Savenor’s market on Charles Street.
Here the pimento cheese is more than slightly melted, but that added to the fun and didn’t detract from any of the flavors. The pimento cheese, bacon and Winter Carnival Apple Pear Cranberry Conserve danced together beautifully.
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