By Chef Casey Corn
for the pimiento cheese:
- 2 oz cream cheese, softened
- 2 c/8 oz sharp cheddar, grated
- 2 Tbs pimiento peppers, minced
- ¼ tsp cayenne
- ¼ tsp onion powder
- 2 tsp The Truffleist Truffle Hot Sauce
- tt kosher salt
- tt ground pepper
- 8 slices bread of your choice
- 2 Tbs unsalted butter
- 12 oz bacon (optional), cooked
Place all pimiento cheese ingredients in a mixing bowl, and use a spatula to combine well. It will seem at first like there’s no way that it will turn into a spread…keep mixing, it will! Once the dip is thoroughly mixed, set aside.
Butter both sides of each slice of bread. Place your largest skillet over medium heat, and toast one side of each slice of bread, then remove from the pan. Spread each toasted side with pimiento cheese, then, two at a time, place back in the pan, untoasted side down, to start to melt the cheese. If using, add a couple bacon slices, then combine two sandwich halves to form the grilled cheese and use a spatula to press down. Flip after a couple minutes, to allow both sides to become golden and toasty. Repeat with the remaining sandwiches.