Recipe by Sarah Ward
This sandwich puts a flavorful spin on two beloved diner classics, combining them into one irresistible sandwich. Hints of maple syrup and black pepper add dimension to the bacon, while sharp cheddar and horseradish give the pimiento cheese a surprising kick. To create a killer grilled cheese, leave out the lettuce (or sub in some chopped kale) and grill the sandwich.
Yield: 4 sandwiches
- 12 slices of bacon
- 2-3 Tbs maple syrup
- Freshly ground black pepper
- 8 slices of bread
- 1-2 Steak Sandwich or other beefsteak tomatoes, sliced
- Mayonnaise for spreading
- 4 large lettuce leaves (such as romaine or iceberg)
- White Cheddar Pimiento Cheese (recipe below)
White Cheddar Pimiento Cheese
- 2 Tbsp mayonnaise
- 3 tsp fresh ground horseradish (or 2 tsp powder mixed in 3 tsp of water)
- Salt and pepper
- 3 cups shredded sharp white cheddar cheese
- ¼ cup chopped pimiento peppers
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil and place a cake rack on top. Lay out bacon slices in a single layer on the rack, taking care that they don’t touch or overlap. Brush tops evenly with maple syrup and grind a generous amount of black pepper over the slices. Bake for 10-15 minutes, or until desired crispness is reached. Carefully remove from the oven and transfer slices to a paper towel-lined plate to cool.
While the bacon is cooking, make the pimiento cheese. Thoroughly combine mayonnaise, horseradish, and a good pinch of salt and ground black pepper in a small mixing bowl. Add shredded cheddar and stir until mayo mixture completely coats the cheese. Gently fold in peppers. Set aside (refrigerate if making ahead or not using within a half hour).
Toast bread slices once the bacon has finished cooking. Spread a thin layer of mayo on each slice. Evenly divide the pimento cheese between four slices and spread it out. Top each with three pieces of bacon, a lettuce leaf, a couple of tomato slices, and the other slice of bread. Cut in half if desired and serve immediately.