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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Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
