Pain de Mie Grilled Bacon, Tomato, and Pimento Cheese - Powerful Handmade site

Pain de Mie Grilled Bacon, Tomato, and Pimento Cheese

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Pain de Mie Grilled Bacon, Tomato, and Pimento Cheese

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Pain de Mie Grilled Bacon, Tomato, and Pimento Cheese Recipe Pain de Mie Grilled Bacon, Tomato, and Pimento Cheese Recipe

When we made those meltingly scrumptious sandwiches within the take a look at kitchen, they have been wolfed on the subject of as temporarily as they got here off the panini press. One taster proclaimed that it used to be the most efficient “toasted cheese” he’d ever eaten, whilst many others admitted to going vulnerable on the knees upon their first chunk. Thus, we will extremely counsel those sandwiches for any crowd. Our bread of selection is Pain de Mie, which has a pleasant, tight crumb that toasts up fantastically, complementing completely its ooey-gooey cheese filling.

At a look

Prep
Bake
Total
Yield
nine sandwiches

Nutrition knowledge

Ingredients

  • 1 cup mayonnaise
  • half cup Vermont cheese powder
  • three cups grated cheddar cheese, Cabot logo most popular
  • 1 Four-ounce jar diced pimiento, tired
  • 18 slices Pain de Mie bread
  • 2 medium tomatoes, thinly sliced
  • 1 pound bacon, cooked
  • cushy butter or mayonnaise, for spreading on sandwiches

  • eight oz mayonnaise
  • 2 oz Vermont cheese powder
  • 12 oz grated cheddar cheese, Cabot logo most popular
  • 1 Four-ounce jar diced pimiento, tired
  • 18 slices Pain de Mie bread
  • 2 medium tomatoes, thinly sliced
  • 1 pound bacon, cooked
  • cushy butter or mayonnaise, for spreading on sandwiches

  • 227g mayonnaise
  • 57g Vermont cheese powder
  • 340g grated cheddar cheese, Cabot logo most popular
  • 1 Four-ounce jar diced pimiento, tired
  • 18 slices Pain de Mie bread
  • 2 medium tomatoes, thinly sliced
  • 454 g bacon, cooked
  • cushy butter or mayonnaise, for spreading on sandwiches

Instructions

  1. Mix in combination the mayonnaise, cheese powder, grated cheese, and pimiento.
  2. Spread an excellent, 1/eight”-thick layer of the mayo/cheese aggregate onto one facet of each and every slice of bread — a jumbo cookie scoop is a simple strategy to measure the volume of cheese you can want for a regular slice.
  3. Top 9 slices of the cheese-slathered bread with slices of bacon and tomato. Place the rest slices of bread, cheese facet down, on best of the sandwich.
  4. Spread a skinny layer of butter or mayonnaise on each side of the sandwich.
  5. Cook the sandwiches till golden brown in a panini press, on a griddle, or in a frying pan set over medium warmth. If you are cooking on a griddle or in a pan, you can wish to turn the sandwiches over to be able to get each side toasted).
  6. Yield: nine sandwiches.

Nutrition Information

  • Serving Size1 sandwich (243g)
  • Servings Per Batchnine sandwiches
Amount Per Serving:
  • Calories750
  • Calories from Fat450
  • Total Fat50g
  • Saturated Fat21g
  • Trans Fatzero.5g
  • Cholesterol100mg
  • Sodium1420mg
  • Total Carbohydrate49g
  • Dietary Fiber2g
  • Sugars8g
  • Protein26g

* The vitamin knowledge supplied for this recipe is made up our minds by way of the ESHA Genesis R&D instrument program. Substituting any elements might trade the posted vitamin knowledge.

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