Pimento Cheese Patty Melts With Bacon Recipes

PIMENTO CHEESE-BACON GRITS

Pimento Cheese-Bacon Grits image

Provided by Trisha Yearwood

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups quick-cooking grits
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon, chopped
1/4 cup creme fraiche
One 4-ounce jar sliced pimentos
4 ounces sharp yellow Cheddar, grated
4 ounces smoked Gouda, grated
2 tablespoons thinly sliced scallions

Steps:

Bring 6 cups of water to a boil in a pot. Add the grits, 2 teaspoons salt and 1 teaspoon pepper to the water and cook according to the package instructions. Keep warm and loosen with water or stock to keep from getting too thick.
Add the bacon to a small skillet. Cook over medium heat until the bacon is crispy and the fat is rendered, about 10 minutes. Remove the bacon and any bacon grease to a large bowl and let cool slightly. Stir in the creme fraiche and pimentos until all is combined and smooth. Add the Cheddar and Gouda and stir until the cheeses are coated and the whole mixture is cohesive.
Reheat the grits until they are very hot, adding more water if necessary, to loosen. Dollop a few large spoonfuls of the pimento cheese into the grits at a time, stirring each time until melted and all the pimento cheese is incorporated. Spoon into a bowl and top with the scallions.

PATTY MELTS WITH BACON, CHARRED PINEAPPLE AND JALAPEñO PIMIENTO CHEESE

Patty Melts with Bacon, Charred Pineapple and Jalapeño Pimiento Cheese image

Provided by Trisha Yearwood

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 slices thick-cut bacon
1 1/2 pounds 80/20 ground beef
Kosher salt and freshly cracked black pepper
4 slices canned pineapple
4 tablespoons unsalted butter, softened
8 slices Hawaiian bread, or other sweet white bread
8 ounces pepper jack cheese, grated
One 4-ounce jar sliced pimientos, drained
1/4 cup mayonnaise
2 tablespoons diced pickled jalapeños
Kosher salt and freshly cracked black pepper

Steps:

For the patty melts: Preheat a grill or indoor grill pan to medium-high heat. Preheat the oven to 400 degrees F. Line a baking sheet with a cooling rack.
Lay the bacon on a baking sheet and cook until crispy, 20 to 25 minutes. Remove to a paper towel-lined plate. Reserve the bacon fat.
Sprinkle the beef with salt and pepper and divide into 4 equal balls. Shape the balls into flat 5-inch square patties and place on a platter or sheet pan. Make a dimple in the center of each so they cook evenly. Cover and refrigerate until ready to use.
For the pimiento cheese: Pulse together the pepper jack cheese, pimientos, mayonnaise and jalapeños in a food processor. Season with a pinch of salt and pepper. Set aside at room temperature, or if making ahead, take out 30 minutes before using. The mixture should be easily spreadable.
For the patty melts: Have a clean baking sheet or platter ready for all the finished grilled components. Pat the pineapple dry and add to the grill; cook until lightly charred, 2 to 3 minutes per side. Remove the pineapple and add the patties. Cook until the patties are browned and have grill marks, 4 to 5 minutes per side. Add the patties to the baking sheet.
To assemble the sandwiches: Mix the butter with 1 to 2 tablespoons reserved bacon fat in a small bowl. Spread one side of all the bread with the butter. Spread 3 tablespoons of the pimiento cheese on the other side of the bread. Place the bread on the grill, butter-side down. Add 2 slices bacon directly to four of the bread slices on the pimiento cheese. Top with a patty and a slice of pineapple, then top with the other toasted slice of bread, butter-side up.
Serve warm.

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