Categories: Sandwiches

Ingredients

• 12 slices meaty bacon
• 2 cups shredded yellow Cheddar
• 1 cup sour cream
• 2 jars pimientos, squeezed dry and finely chopped
• 6 tbsp. cream cheese, at room temp
• 3 garlic cloves, minced or grated
• 1 tsp chipotle hot sauce
• 1/2 tsp smoked paprika
• A few dashes Worcestershire
• 4 slices Texas toast
• 2 small heads little gem lettuce
• 2 large meaty beefsteak tomatoes, thickly sliced
• Salt and pepper
• 4 thin scallions, sliced on an angle

Directions

1. Preheat the oven to 375. Arrange the bacon on a wire rack set inside a rimmed baking sheet. Bake until crispy and brown, 15-18 minutes.

2. In a small bowl, mix the cheddar, sour cream, pimientos, cream cheese, garlic, hot sauce, paprika, and Worcestershire.

3. Toast the bread on the rack in the oven.

4. Position a rack in the center of the oven; preheat the broiler.

5. Slather the toasts with the pimiento cheese. Place on a rimmed baking sheet and broil until the cheese is browned and bubbly, 5-10 minutes.

6. Place the toasts on plates and top each with 3 slices bacon, the lettuce and tomatoes. Season the tomatoes with salt and pepper and top with the scallions.

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