- 1/2 recipe Smoky Pimento Cheese
- 8 slices bacon
- 8 slices King's Hawaiin Sweet Bread or other white bread
- 2 tablespoons butter, softened
In a large saute pan over medium heat, render the bacon until crisp. Transfer the bacon to a paper towel lined plate and discard all but 1 tablespoon of the bacon fat. Set the pan aside until you are ready to use it.
Lay the slices of sourdough bread on a work surface and spread the softened butter on each slice. Flip the bread over and spread 2 heaping tablespoons of the Smoky Pimento Cheese on each slice of bread. Place 2 slices of bacon on 4 slices of the bread. Sandwich the remaining 4 slices of bread on top of the bacon.
Heat the pan with the reserved bacon fat over medium-low heat and transfer the sandwiches to the pan. Cook until golden brown on both sides, about 2 minutes per side. Transfer the sandwiches to a plate and serve with a pickle and potato chips, if desired.
- Source: Emeril's Test Kitchen
- Dish Type: Sandwiches
- Cuisine: American
- Cooking Method: Pan-frying
- Occasion: Any
- Effort Level: Simple