8 slices sourdough bread
1 1lb thick cut bacon
Bunch fresh basil
Red tomatoes
Pimento cheese:
¾ lb cheddar cheese
2 red pimentos (or ¼ cup jarred pimentos)
½-¾ cup mayonnaise
1 tbsp paprika
1 tsp red pepper flakes
Salt & pepper
Dice the pimentos and toss in olive oil. Roast for 20 minutes or until tender at 425 degrees.
In a food processor combine cheese, mayo, red peppers, and spices. Pulse until combined, adding more mayo as necessary until pimento cheese is smooth.
Cook bacon and set aside. Drain off most of the drippings, leaving some in the pan.
Smear each piece of bread with cheese and layer bacon, sliced tomatoes, and basil on each sandwich. Assemble sandwiches and cook in bacon drippings for 2-3 minutes per side. Serve hot.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
