Pimento Bacon Grilled Cheese Recipe

Make pimento cheese

In a medium bowl, combine the shredded sharp cheddar and softened cream cheese. Use a fork or spatula to mix until mostly smooth with some texture. Stir in the mayonnaise, chopped roasted pimentos, sliced green onion, smoked paprika, hot sauce (if using), kosher salt, and black pepper. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Crisp the bacon

Preheat oven to 400°F (200°C). Arrange bacon in a single layer on a rimmed baking sheet lined with foil and a wire rack if available. Bake 12–18 minutes, turning once if necessary, until bacon is evenly browned and crisp. Remove to a paper towel-lined plate and pat to remove excess fat. Keep warm. Alternatively pan-fry over medium heat until crisp and drain on paper towels.

Prepare cornbread slices

If using a whole cornbread loaf, slice into 8 thick slices about 1/2"–3/4" thick. While bacon bakes, sprinkle or press the finely diced jalapeño evenly onto one side of each cornbread slice so the pepper adheres. Lightly butter the opposite sides of the slices (these will be the outsides during grilling).

Assemble sandwiches

Preheat a skillet or griddle over medium-low to medium heat. On the unbuttered sides of four cornbread slices, spread about 1/3 cup of the chilled pimento cheese each (adjust so cheese layer is even). Top the pimento cheese with two slices of crisp bacon each, then one slice of extra sharp cheddar. Place the remaining four cornbread slices on top, jalapeño-side down so the jalapeño is inside the sandwich, buttered side facing out.

Grill until golden and melty

Place sandwiches on the preheated skillet. Press gently with a spatula or a heavy pan. Cook 3–4 minutes per side, checking so the cornbread toasts to a deep golden brown and the cheese inside melts. If the cornbread is browning too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes. Flip carefully and cook the other side until evenly toasted.

Finish and serve

Remove sandwiches to a cutting board and let rest 1 minute. Slice in half on the bias. Garnish with chopped chives or parsley if desired. Serve immediately while hot so the pimento cheese is gooey and the bacon is crispy.