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
4 bacon slices, cooked and crumbled
12 slices sourdough or whole grain bread
How to Make It
Pulse first 7 ingredients and 1/3 cup mayonnaise in a food processor until blended but still chunky. Stir in bacon.
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.
This is quite good. I used extra seasonings (always) and added cayenne pepper (almost always), but other than that I followed the recipe. Cooked them in a panini press. My family loved it. It's a good weeknight dinner, served with just a green salad.
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