Greetings and happy Tuesday!
A long weekend makes a great time for making killer snacks post-long run.
Yes, I decided to put two of my favorite things between two slices of bread.
Pimento Cheese & Bacon Jam Sliders
Makes 24 sandwiches
1/2 lb. good quality bacon, cut into lardons
1/2 yellow onion, diced
1 large clove garlic, minced
3/4 cup red wine vinegar
1/4 cup honey
1/4 tsp. vanilla extract
black pepper, freshly ground
Heat small saucepot over medium heat; add bacon; cook until crispy; remove with slotted spoon; drain all but 1 Tbsp. bacon drippings; reduce heat to low; add onion and garlic; sweat 6-7 minutes, until translucent; add remaining ingredients and bacon; bring to boil; reduce to simmer for 15 minutes or until thick (a jam-like consistency); season to taste; reserve.
Pimento Cheese & Assembly:
10 oz. extra sharp cheddar cheese, grated
1 cup mayonnaise
2 oz. diced pimentos
1 Tbsp. (or as much as you like) hot sauce
salt & pepper
24 mini brioche rolls, sliced in half
extra-virgin olive oil
1. Place cheese, mayo, pimentos, and hot sauce in large bowl; mix together; season with salt and pepper.
2. Spread reserved bacon jam on bottom of brioche bun; top with pimento cheese; close sandwich.
3. Bring 2-3 Tbsps. olive oil to low heat in large sauté pan; working in batches, heat sandwiches in pan until bottom is crisp and cheese melts; serve immediately.