To Make the Pimento Cheese Spread:

1. Take the stout beer and reduce by half. Cool and reserve for later use in the recipe.
2. Allow the diced red peppers to drain from the can using a china cap, strainer, or sieve. Reserve the peppers for later use in the recipe.
3. In a large bowl, mix/fold the ingredients together* in the following order: Mayonnaise, shredded cheddar**, diced red peppers and the stout beer reduction.

*For large batches, you can use a Hobart style dough mixer with a bowl and paddle attachment to mix the ingredients.

**1/2 lb. of cheese = 2 C. grated

To Make the Apple Slaw:

1. Julienne green apples with a mandolin or by hand, mix with the lemon juice and chives. Hold in a cooler prior to serving.

To cook the Bacon:

1. Preheat a convection oven to 375°F.
2. Cook the bacon on a sheet tray*** with a rack until golden brown and crispy.
3. Cut the bacon in half prior to serving.

***Check the sheet tray while it cooks; fat can accumulate and may need to be discarded.

To Build the Sandwich:

1. Spread the Pimento Cheese on the top and bottom of the multigrain bread slices.
2. Place the half slices of bacon onto the bottom bread slice.
3. Place the Apple Slaw over the top of the bacon slices.
4. Finish the sandwich with the top bread slice.