You need to make this and eat this: now. This is DEFINITELY a recipe you should use again and again. I don’t think I will ever make a plain grilled cheese sandwich again, ever. During Hurricane Sandy the hubs and I went to Van Horn Sandwich Shop in our neighborhood. It’s a Southern influenced restaurant and I got this EXACT meal there; it was one of my favorite meals of 2012, for sure. So comforting, but with a good Southern soulful kick. It has been lingering in the back of my mind for awhile and last night I made Linguine Carbonara. I cooked up all the bacon and had the extra in the fridge so I had to do something with it tonight (always looking for ways to save…) This is SO easy. I had it with a side salad (spring mix). I would definitely eat a salad with this since it is fairly indulgent.
-french sourdough bread (It’s important to get good bread to make this restaurant quality. Any crunchy rustic bread will do.)
-pimentos (small jar)
-sharp cheddar cheese
-pepper jack cheese
-spring salad mix
Using a shredder, shred the cheddar and pepper jack cheese (more cheddar-about 2/3 of my cheese used was the sharp cheddar) into a large bowl. I saw several recipes with lots of different and fancy cheeses. However, I had pepper jack in my fridge and I didn’t want to spend money on other cheeses like gouda. I also had a pack of velveeta from a Superbowl dip so I ripped some chunks and tossed that in as well. Add a healthy spoonful/squirt of mayo. Using a fork, scoop out all of the pimento from the jar. Mix all of these until well-blended. It will look like orange, red, and white goop. Butter a large skillet on medium heat. Butter both sides of your sourdough bread. Scoop the cheese mix onto a piece and top with about 3 pieces of bacon. Cover with another slice of sourdough bread. I grilled each side for about 4 minutes or until cheese is melty and bread looks golden and crunchy. Serve with a side salad.
The hubs only complaint is he wishes I had made him two.