Cooper Cheese Grilled BLP (Bacon, Lettuce and Pimento Cheese) Sandwich

Shred Shred SHRED Slice Slice SLICE 6 6 SERVES: 6
Prep Time: 10 min
Cook Time: 10 min plus 30 min refrigeration
Total Time: 50 min
Rating:
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Pimento (or pimiento) cheese first came on the scene around the early 1900s. Invented in New York, it quickly spread across the country (no pun intended), becoming a staple primarily in the South. Some call it “the caviar of the South.” At Augusta National, pimento cheese sandwiches are just about as sought-after as the green jacket itself. Now combine that comfort-food pedigree with the goodness of Cooper Cheese, throw it on a BLT, and you’ve got something truly special. And truly delicious. 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.

INGREDIENTS

For 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)
olive oil

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

DIRECTIONS

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!

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