This is our gluten-free, chef-inspired version of "The Retro", a gooey, cheesy, bacony grilled sandwich from our friends at Dorothy Lane Market in Dayton, OH). We used Eric’'s homemade Pimento Cheese spread, crisp bacon and thinly sliced tomatoes and smooshed them between a couple slices of our Seeded Bread, griddled to perfection. In honor of all the Grilled Cheeses of the world, please enjoy this recipe that really classes up one of our favorites...
PIMENTO CHEESE RECIPE
Ingredients
- 8 oz Cream Cheese, room temperature
- 2 cups grated Sharp Cheddar
- 1 cup grated Monterey Jack
- ½ cup Duke’s Mayonnaise
- ¼ cup Pimentos, drained
- 1 tbsp grated White Onion
- ¼ tsp Celery Salt
- ½ tsp ground Cayenne Pepper
- ⅛ tsp Salt
- 1 tsp Black Pepper
Preparation
Mix all ingredients in a large bowl until well blended. Store in an airtight container in the fridge for at least two hours before serving to allow flavors to meld.