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Grilled Pimiento, Cheddar, and Bacon on Sourdough

Photo: David Prince; Styling: Linda Hirst
Prep time 15 mins
Cook time 4 mins
Yield Makes 6 servings
All grilled cheese loves a companion! Dip Grilled Pimiento, Cheddar, and Bacon on Sourdough in a simple tomato soup, so the bold flavors still shine through.


  • 4 ounces cream cheese, softened
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 1 roasted red bell pepper, chopped
  • 1 tablespoon grated onion
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon smoked paprika
  • Mayonnaise
  • 4 bacon slices, cooked and crumbled
  • 12 slices sourdough or whole grain bread

How to Make It

  1. Pulse first 7 ingredients and 1/3 cup mayonnaise in a food processor until blended but still chunky. Stir in bacon.

  2. Spread about 1/3 cup cheese mixture on 6 bread slices; top with remaining 6 bread slices. Spread outside of sandwiches with a thin layer of mayonnaise. Cook sandwiches in a large nonstick skillet, in batches, over medium heat 2 minutes on each side or until golden brown.