Grilled Pimento Cheese, Apple & Bacon Sandwich

Ingredients

• 8 slicesbread
• 12 slicesbacon
• 4 slicesred and green apples
• 225 g (2 cups)sharp Cheddar cheese, grated
• 113 g (4 oz)cream cheese
• 160 ml (⅔ cup)mayonnaise
• 113 g (4 oz)diced pimentos, with their liquid
• ¼ tspgarlic powder
• ¼ tsponion powder
• ¼ tspground black pepper
• to tastesalt
• as neededbutter

Instructions

1. 1

   Cook the bacon

   Cook the bacon until crisp, then set it aside.

2. 2

   Mix the filling

   In a medium bowl, combine the Cheddar, cream cheese, mayonnaise, pimentos with their liquid, garlic powder, onion powder, salt and pepper.

3. 3

   Heat the pan

   Warm a griddle or frying pan on the hob over a medium-low heat.

4. 4

   Butter the bread

   Spread butter on one side of each slice of bread.

5. 5

   Cook the first side

   Put a slice of bread in the pan, buttered side down, and spoon pimento cheese over it. Cook until the cheese starts to melt and the underside of the bread is golden brown.

6. 6

   Add the filling

   Top the cheese with 3 slices of bacon and 1 apple slice. Place a second slice of bread on top, buttered side facing up.

7. 7

   Turn and brown

   Carefully flip the sandwich with a spatula. Brown the second side until golden, allowing the cheese to continue melting.

8. 8

   Serve the sandwich

   Take the sandwich out of the pan and serve.

What is a pimento cheese sandwich?

Pimento cheese is a Southern American spread made with cheese, mayonnaise and pimentos, often seasoned with simple spices. In this version, it becomes a warm sandwich filling rather than a cold spread.

The recipe pairs the rich, tangy cheese mixture with crisp bacon and apple. Toasting the bread in butter gives the outside a golden crust while the filling softens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 36g protein, 41g carbs, 88g fat.

Bread and apple provide most of the carbohydrates, while bacon and the cheeses contribute much of the protein. Cheddar, cream cheese, mayonnaise, bacon and butter make this a rich sandwich; pair it with a salad or vegetables for a more balanced plate.

Making the pimento cheese

Cheese: Sharp Cheddar gives the filling a pronounced savoury flavour, while cream cheese makes it smooth and cohesive.

Pimentos: Stir in the pimento liquid as directed; it adds moisture and helps the mixture spread across the bread. Mix thoroughly so the seasonings are distributed evenly.

Getting the pan temperature right

Medium-low heat gives the bread time to brown while the cheese melts. A pan that is too hot can colour the bread before the filling is warm.

If the bread is browning quickly, lower the heat. Let the pan return to a steady temperature between sandwiches if you are cooking them in batches.

Checking for doneness

Bread: Look for an even golden-brown surface before turning the sandwich. Use a spatula to check the underside without pressing hard on the bread.

Cheese: The filling should look soft and melted at the edges. If the bread is ready first, lower the heat and give the sandwich a little longer in the pan.

Layering the filling

Bacon: Cook it before assembling the sandwiches so it stays crisp and does not release excess fat into the filling.

Apple: Keep the slices thin enough to sit comfortably between the bread. The crisp fruit adds a fresh contrast to the salty bacon and creamy cheese.

Serving ideas

Serve the sandwich straight from the pan while the bread is crisp and the cheese is warm. A simple green salad, tomato soup or crunchy vegetable sticks make easy accompaniments.

The filling is rich, so a sharp or fresh side can balance the plate. Cut each sandwich in half if you want an easier-to-handle serving.

Recipe notes & tips

• Grate the Cheddar finely so it combines more easily with the cream cheese.
• Let the cream cheese soften slightly before mixing to make the filling easier to spread.
• Cook the bacon until crisp before adding it to the sandwich.
• Keep the heat at medium-low so the filling has time to melt without scorching the bread.
• Use a thin layer of butter on the bread for an evenly browned crust.

Variations

• Extra apple: Add a few thin apple slices for a fruitier, crisper filling.
• Smoky bacon: Use smoked bacon for a deeper savoury flavour.
• A little heat: Add a pinch of cayenne or a dash of hot sauce to the cheese mixture.
• Different bread: Use sourdough or seeded bread, adjusting the cooking time as needed.
• Herby filling: Stir chopped chives into the pimento cheese before assembling.

Common mistakes to avoid

• Pan too hot: The bread can brown before the cheese melts; lower the heat and cook more gently.
• Too much filling: An overfilled sandwich can spill when flipped; spread the cheese in an even layer.
• Wet bread: Keep the pimento liquid in the bowl rather than letting it drip onto the outside of the bread.
• Uncooked bacon: Cook the bacon first so it is crisp when the sandwich is assembled.
• Rough flipping: Support the sandwich with a spatula and turn it carefully to keep the filling inside.

How to store

These sandwiches are best eaten fresh. Refrigerate leftover pimento cheese in a covered container for up to 3 days; cook or reheat assembled sandwiches in a pan over low heat until hot, though the bread may be less crisp.

Frequently asked questions