Cooper Cheese Grilled BLP (Bacon, Lettuce and Pimento Cheese) Sandwich
This recipe was created by Cooper superfan Jo H. from Newport News, Virginia, and was the grand prize winner of our 2015 Make It Yours Recipe Contest.
INGREDIENTSFor the sandwich:
12 slices country whole grain bread
12 ounces bacon, thick sliced, cooked
4 ounce bag loose-leaf lettuce
Cooper Sharp pimento cheese (recipe below)
2 tomatoes, thinly sliced (optional)
For the pimento cheese:
3/4 cup mayonnaise
1 4-ounce jar diced pimento, drained
2 teaspoons Worcestershire sauce
2 tablespoons onion, finely minced
1/2 teaspoon cayenne pepper
1 pound Cooper Sharp White or Yellow cheese, diced or shredded
Make the pimento cheese:
In a large bowl, stir together the mayonnaise, diced pimento, Worcestershire sauce, onion and cayenne pepper until thoroughly mixed. Blend in the Cooper Cheese. Refrigerate 30 minutes to blend flavors.
While the pimento cheese is chilling, make the sandwiches:
In a medium skillet, cook the bacon just as crispy as you prefer, then drain well.
Preheat an electric griddle or large skillet to medium heat.
For each sandwich, spread 3 tablespoons of pimento cheese mixture onto two slices of bread.
On one slice of bread, layer on top of the pimento cheese 3 slices of bacon, some lettuce and a tomato slice. Top with the second slice of bread, pimento cheese side down. Repeat for each sandwich.
Lightly coat griddle with olive oil to prevent sticking. Over medium heat, grill sandwiches in batches, heating 3-5 minutes on each side, or until golden brown and cheese has melted.
Remove sandwiches to a platter and keep warm. Enjoy!