Steak Cut Bacon Sandwich with Pimento Cheese
Steak Cut Bacon slices, Pimento cheese and an apple slaw is layered between a fresh-baked Ciabatta roll.
Steak Cut Bacon Sandwich with Pimento Cheese

Ingredients
Serves
1
Main Ingredients
1 each
Ciabatta Roll
Pimento Beer Cheese Spread (Makes 2 oz.)
3 qt. (3 lb.)
Cheddar Cheese, shredded
¾ C.
Red Peppers, canned and diced
2 C.
Stout Beer (Example: Guinness)
1 C.
Mayonnaise
Apple Slaw (Makes 2 oz.)
Directions
To Make the Pimento Cheese Spread:
- Take the stout beer and reduce by half. Cool and reserve for later use in the recipe.
- 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.
- 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:
- 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:
- Preheat a convection oven to 375°F.
- Cook the bacon on a sheet tray*** with a rack until golden brown and crispy.
- 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:
- Spread the Pimento Cheese on the top and bottom of the roll.
- Place the half slices of bacon onto the bottom of the roll.
- Place the Apple Slaw over the top of the bacon slices.
- Finish the sandwich with the top bun.
Meal
Dinner
Lunch