Candied Bacon, Pimento Cheese and Beefsteak Tomato Sandwiches

Candied bacon, pimento cheese and beefsteak tomato sandwiches.

Take the classic picnic sandwich to the next level with sugary candied bacon and creamy pimento cheese.

BPT: Candied Bacon, Pimento Cheese and Beefsteak Tomato Sandwiches

Recipe courtesy Kelly Spencer of The Social Affair Catering & Event Design in St. Louis

Yields | 8 sandwiches |

Candied Bacon

  • 8 slices thick-cut bacon
  • ½ cup tightly packaged brown sugar
  • freshly ground black pepper

Pimento Cheese (Yields 8 ounces)

  • 1 cup softened cream cheese
  • ¾ cup sour cream
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp granulated sugar
  • 1 tsp Sriracha
  • 1 Tbsp adobo sauce
  • ½ tsp freshly ground black pepper
  • ¼ tsp kosher salt
  • 1 cup diced roasted red peppers
  • 1¼ lb sharp Cheddar cheese, grated

Assembly

  • pimento cheese (recipe below)
  • 1 loaf ciabatta, toasted and cut into 16 slices
  • candied bacon (recipe below)
  • 3 beefsteak tomatoes, cut into 16 thin slices

| Preparation – Candied Bacon | Preheat oven to 400°F. Line a sheet pan with aluminum foil.

Arrange bacon on sheet pan in a single layer and coat with brown sugar, patting down into meat. Sprinkle with black pepper and bake until crisp, about 18 to 20 minutes. Transfer bacon to a wire rack to cool. Set aside.

| Preparation – Pimento Cheese | In a large bowl, add softened cream cheese. Using a hand mixer, blend cream cheese until smooth. Add all remaining ingredients except Cheddar cheese and blend until well combined. Fold in shredded Cheddar cheese and stir using a spatula. For a smoother consistency, combine Cheddar cheese using a hand mixer for a few seconds.

| Assembly | Spread pimento cheese over 8 slices of ciabatta and top each with 1 slice of candied bacon and 1 tomato slice. Top with remaining ciabatta slices. Wrap in plastic wrap and parchment paper.

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