Pimenton Cheese Panini with Applewood Smoked Bacon

Pimenton Cheese Panini with Applewood Smoked Bacon

Pimenton Cheese Panini. Yep. It's a thing. We're riffing on the traditional Southern pimento cheese with pimenton, a sweet and smokey spice that adds tons of flavor. Eat it as is with Bella’s Dipping Crackers, or go all out with with this grilled sammie, with or without applewood bacon. Either way, you win.



⁠To make the Cheese spread:
sharp white cheddar cheese, grated⁠
1 cup Mayonnaise⁠
1 jar Bella Cucina Sweet Red Pepper Pesto⁠
2 Tablespoon Honey Mustard⁠
1 cloves Garlic, minced⁠
1 Tablespoon Pimentón smoked Paprika⁠
1/4 teaspoon Bella Cucina Peperoncini & Pimenton Savory Salt

    To make the panini:
    4 slices Applewood smoked bacon⁠
    4 slices brioche bread⁠
    2 Tablespoons unsalted Butter, melted ⁠



      To prepare the Cheese Spread: In a large mixing bowl, combine the cheese, mayonnaise, pesto, mustard and garlic just until blended. Add the pimenton and salt; stir just until incorporated. ⁠

      To prepare the panini: In a large saucepan, melt butter over low heat. As soon as melted, remove from heat. Brush one side of each slice of bread with melted butter. Remaining butter will be used to cook the panini. ⁠

      Spread 1/4 cup Cheese Spread on one slice. Top with 2 slices of bacon and other slice of bread. Heat pan with remaining butter over med-low heat. When butter is foamy, but not browned, place panini sandwiches in pan. Cook on one side until golden brown, about 1-2 minutes; turn and cook on other side. Serve warm with a side of sweet potato fries. ⁠

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