Grilled Cheese Recipe

Cook bacon

Place a skillet over medium heat. Add bacon slices in a single layer and cook 4–6 minutes per side, turning once, until crisp. Transfer to a paper towel–lined plate to drain and cool slightly, then keep warm. Reserve 1 tablespoon bacon fat for the pan if desired; otherwise wipe pan clean and use butter for grilling.

Assemble sandwiches

Lay out 4 slices of sourdough. If using mustard, spread about 1/2 teaspoon of yellow mustard on each slice. Divide the pimento cheese evenly among the 4 slices (about 1/2 cup per sandwich) and spread to cover, leaving a small border. Top the cheese with 2 slices of cooked bacon and 3 B & B pickle slices per sandwich. Close each sandwich with the remaining bread slices.

Butter bread

Generously butter the outside face of each sandwich: about 3/4 tablespoon per side (total ~1½ tbs per sandwich) so the bread will brown crisply. If you reserved bacon fat, you may brush 1/2 the exterior with bacon fat and the other half with butter for flavor.

Grill sandwiches

Heat a heavy skillet or griddle over medium–low to medium heat. Place sandwiches butter-side-down in the pan. Cook for 3–5 minutes until the bottom is golden brown and the cheese begins to melt. While the first side cooks, press gently with a spatula. Flip and cook the other side 2–4 minutes until golden brown and the pimento cheese is fully melted. If the bread browns before the cheese melts, reduce heat to low, cover the skillet with a lid for 1–2 minutes to trap heat and finish melting.

Rest and slice

Transfer grilled sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal and keep warm while plating.

Prepare potatoes

Wash and peel the potatoes if you prefer (peeling optional). Cut potatoes into 1/3–1/2-inch thick matchstick fries. Rinse cut potatoes in cold water until the water runs clear to remove excess starch. Drain and pat completely dry with a clean kitchen towel or paper towels.

Fry potatoes

Pour neutral oil into a heavy skillet or pot to a depth of about 1/2–3/4 inch (approximately 1 cup). Heat oil over medium–high until shimmering and a small piece of potato sizzles immediately (about 350°F/175°C if using a thermometer). Fry potatoes in batches, avoiding overcrowding, for 3–5 minutes per batch until pale golden and tender. Remove with a slotted spoon to a paper towel–lined tray. For extra crispness, increase heat to medium–high and fry the blanched fries again 1–2 minutes until golden and crisp. Drain on paper towels.

Season fries

Immediately season the hot fries with kosher salt, black pepper and garlic powder (if using). Toss gently to coat. Sprinkle with chopped parsley before serving, if desired.

Place one grilled pimento cheese & bacon sourdough sandwich on each plate beside a generous portion of fries. Add extra B & B pickle slices on the side if desired. Serve hot.