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 Pimiento Cheese Spread (recipe follows), crisp bacon and thinly sliced tomatoes and smooshed them between a couple slices of our Seeded Bread, griddled to perfection and heated until hot and melty. Please enjoy this recipe for what we think is one of the best Pimiento Cheese spreads we've ever had. Great on it's own with some gluten-free pretzels for dipping, as a filling for the above sandwich, quesadillas, summer veggie wraps or our tasty Southern Tomato Pie!
makes about 4 cups
Ingredients
- 8 ounces Cream Cheese, room temperature
- 2 cups grated Sharp Cheddar
- 1 cup grated Monterey Jack
- ½ cup Duke’s Mayonnaise
- ¼ cup Pimientos, drained
- 1 tablespoon grated White Onion
- ¼ teaspoon Celery Salt
- ½ teaspoon ground Cayenne Pepper
- ⅛ teaspoon Salt
- 1 teaspoon Black Pepper
Directions
- 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.