2 tablespoons of salted butter

2 slices of rye bread

1/2 cup Made In-House Pimento Cheese

2 strips Smoked In-House Pepper Bacon


Heat 2 tablespoons salted butter in a cast-iron or nonstick skillet over medium-low heat.

Place both slices in butter and move around so butter evenly coats the slice.

Layer the cheese evenly between the two slices and cook until melted, periodically checking the underside of the bread to make sure its not burning.

When cheese is melty and bread is golden brown, add bacon and flip one slice onto the other. Press down slightly so that the cheese melds together.

Remove from heat, let cool for one minute to ensure cheese stabilizes before cutting. Serve.