A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Grilled Pimento Cheese Sandwich

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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This story was published on Feb 01, 2014

Elena Brent Rosemond-Hoerr

Elena Brent Rosemond-Hoerr

Rosemond-Hoerr is a food blogger and photographer who draws on her grandmother’s traditional Southern cooking for inspiration.