An ongoing series: I’m paying homage to some of my favourite bloggers by creating a custom sandwich in each of their honour.
Kristin, or Kristabella, as her webpsite professes is full of snark. She has gone from being some girl my wife knew online, to a full fledged member of our family. Kristin visits more often than most of our blood relatives, and my kids have taken to her as if she really were their Auntie.
Kristin bleeds Chicago Bear blue and orange, she’s worked for a professional NFL team, can drink me under the table, and can deliver a one-liner with the best of ’em. When Kristin went on a trip to Portland, she had this doozy of a sandwich that she wrote about. I made my own version for her when she visited us last time in Toronto.
The kicker in this sandwich is the pimento cheese. It’s cheesy, peppery, all-delicious goodness.
A breakfast sandwiches with egg, Pimento cheese, tomato and bacon… makes this so ohmygod good!
The @Kristabella Breakfast Sandwich
Adapted from Kristin’s memory
Pimento cheese (recipe below)
1 tomato, thinly sliced
Vegetarian bacon, prepared
Home-made English Muffins or Southern style biscuits
- Fry eggs one at a time over medium heat.
- Split rolls in half. Layer pimento cheese, tomato slice and remaining ingredients. Enjoy!
3 cups sharp cheddar cheese, shredded
1 cup cream cheese
1 x 7 ounce jars pimento, drained & diced
1 x 6 ounce jar roasted red peppers, drained & sliced
1/4 cup pickled jalapeño pepper slices, drained & diced
1 tablespoons Worcestershire sauce
- Process the cheeses in a food processor until well blended.
- Add remaining ingredients and pulse to desired consistency.
- Cover and chill until ready to serve.