Grilled Pimento Cheese Sandwiches with Bacon and Tomato

Good pimento cheese is, at its core, nothing but lots of unmelted cheese, Duke's mayonnaise, and chopped pimentos. It's easy to whisk together a batch to keep it in the fridge all week and is perfect on sandwiches, crackers, pretzels or added to a burger. Parker & Otis in Durham, NC also uses it to make a jaw-dropping upgrade to a grilled cheese with bacon and tomato. (Recipe adapted from Bon Appetit.

Pimiento Cheese

2 cups sharp yellow cheddar cheese, coarsely grated (about 8 ounces)

2 cups extra-sharp white cheddar cheese, coarsely grated (about 8 ounces)

1 cup drained pimentos or roasted red peppers, finely chopped

1/2 cup mayonnaise

1/2 teaspoon celery salt

Salt and freshly ground pepper

To serve: crackers, baguette slices, assorted raw vegetables

Grilled Pimento Cheese Sandwiches with Bacon & Tomato

12 slices sourdough or other bread

12 slices bacon, cooked crisp

1 large, ripe tomato, sliced

Pimiento Cheese

Method: Build sandwiches and toss on griddle or hot pan until cheese starts to melt