A grilled pimento cheese sandwich on slabs of crusty bread is a staple at the Campbell’s. We will fold a dollop into an egg omelet, throw a scoop on top of a hamburger or serve as a dip with gourmet crackers. Just make sure the pimento cheese is cold before putting any fire to it, if it gets too hot, you’ll wind up with a mayonnaise mess.
8 oz. Cheddar Jack cheese, shredded
1/2 cup mayonnaise, you can substitute cream cheese
1 tablespoonful Dijon mustard
1/4 cup candied jalapeños, diced
1/4 teaspoon salt
1/4 teaspoon pepper
3 slices of bacon, cooked and crumbled
7 oz. jar pimento peppers, drained and chopped
dash of lemon juice
dash of Worcestershire sauce
Combine the above ingredients in a large bowl. Mix together well. Depending on how you will serve it can be cold or transfer to a microwavable dish and microwave for about 20 seconds or until warm, or put in a baking dish in a pre-heated 350-degree oven for about 15 minutes or until heated through.