Pimento Cheese Panini Sandwich
Ingredients
Pimento Cheese Spread:
3 cups shredded cheddar cheese
One 4-ounce jar diced pimentos, drained
1/2 teaspoon minced garlic
1 teaspoon prepared horseradish
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
A few grinds of black pepper
6 tablespoons mayonnaise (Jane likes to use Dukes)
Panini:
2 slices (1/3-inch-thick) bread cut from a dense loaf
Softened butter
2 strips thick-sliced bacon (Jane uses Benton’s from Vonore, Tennessee), cooked until crisp
1 ripe tomato, sliced
Preparation Directions
- In a medium bowl, mix together the ingredients for the Pimento Cheese Spread.
- Butter each slice of bread on one side.
- Heat a 12-inch Lodge Grill Pan and Panini Press over medium-high heat.
- Place 1 slice of bread, butter side down, on the hot grill pan. Spoon 3 tablespoons of the Pimento Cheese Spread onto the bread and spread it to the edges. Add the bacon and sliced tomato, then the second slice of bread with the butter side facing up.
- Take the hot panini press and place it on top of the bread for 2 minutes, pressing gently to flatten the sandwich.
- Remove the press, then remove the sandwich to a plate.
Makes 1 Sandwich
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