Imagine taking all the great things about Southern food and putting them in one sweet, salty package, and you'll have an idea of the multitudes this sandwich contains. Actually, don't imagine it—just make it. Quick.

Serves 16


  • 4 ounces cream cheese, at room temperature
  • 1/2 cup mayonnaise
  • 8 ounces sharp cheddar, shredded
  • 8 ounces Gouda, shredded
  • 1/4 tsp. garlic powder
  • 1 tsp. Worcestershire sauce
  • Dash of Tabasco sauce
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup pimientos or roasted red peppers, finely diced
  • 1 (16-ounce) loaf thinly sliced white sandwich bread (about 32 slices)
  • 1 cup (4 ounces) pepper jelly
  • 1 pound bacon, strips cut in half, cooked
  • 1/4 cup butter, softened


    Total time: 20 minutes

    In a food processor, process cream cheese and mayonnaise until smooth. Add cheeses, garlic powder, Worcestershire sauce, Tabasco sauce, salt and pepper. Pulse until well blended. Transfer to a bowl and stir in pimientos.

    Spread 2 Tbsp. pimento cheese on each of 16 bread slices. Spread 1 Tbsp. pepper jelly on each of remaining 16 slices. Top jelly with 2 bacon pieces. Gently press cheese and jelly slices together to form 16 sandwiches.

    Butter outside of each sandwich. Heat a griddle on medium-high until smoking, then reduce heat to medium-low. Lightly toast each sandwich about 1 minute per side. Using a knife, remove crusts then cut each sandwich in half. Serve warm.

    From Chowgirls Killer Party Food by Heidi Andermack and Amy Lynn Brown.

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