Steak Cut Bacon Sandwich with Pimento Cheese Recipe

Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon, pimento beer cheese spread and apple slaw are layered between fresh multigrain bread slices.

Step 1: Preheat a convection oven to 375°F.

Step 2: Cook the Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon on a sheet tray with a rack until golden brown and crispy.  Check the sheet tray while it cooks; fat can accumulate and may need to be discarded.

Step 3: Cut the bacon in half.

Step 4: Spread the pimento beer cheese on the top and bottom of the multigrain bread slices.

Step 5: Place the half slices of Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon onto the bottom bread slice.

Step 6: Place the apple slaw over the top of the bacon slices.

Step 7: Finish the sandwich with the top bread slice.

Pimento Beer Cheese Spread

Step 1: Take the stout beer and reduce by half. Cool and reserve for later use in the recipe.

Step 2: Allow the diced red peppers to drain from the can using a china cap, strainer, or sieve. Reserve the peppers for later use in the recipe.

Step 3: In a large bowl, mix/fold the ingredients together in the following order: mayonnaise, shredded cheddar, diced red peppers and the stout beer reduction.  For large batches, you can use a Hobart style dough mixer with a bowl and paddle attachment to mix the ingredients.

Apple Slaw

Step 1: Julienne green apples with a mandolin or by hand. Mix with the lemon juice and chives.

Step 2: Hold in a cooler prior to serving.