PIMENTO CHEESE SANDWICHES WITH WILD LEEK MAYO & CRUMBLED BACON
Wild leeks (ramps) are one of my favorite things to work with and are only available for a short time in the Spring. The leaves give the mayo a zing. If you can’t find them you can substitute green onions or green garlic.
ingredients
For the mayo
1 bunch wild leek leaves, finely chopped, stems reserved
½ cup plus 2 tablespoons mayonnaise
For the sandwiches
Reserved wild leek stems, minced
2 cups cheddar, shredded
1/4 cup fire roasted red peppers (pimentos), drained
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices soft white sandwich bread
For the crumbled bacon
6-8 slices of bacon
Makes 10-12 servings or 6 sandwiches
Preheat the oven to 350 degrees.
Make the mayo by adding the wild leek leaves and the mayonnaise to a food processor. Pulse for 20 seconds until the leaves and mayonnaise are combined.
In a mixing bowl add the cheddar, minced stems, pimentos, salt, and pepper. Fold in ½ cup of the mayonnaise (reserving 2 tablespoons). Mix with your hands, massaging ingredients, until thoroughly combined.
Lay bacon slices on a cookie sheet tray and bake 30 min until crispy. Rotate pan halfway through baking. Take bacon out of the oven and place slices on paper towels to blot the grease. Once bacon is cool, chop finely with a knife or alternatively you can put it into a food processor. Lay bacon bits in an even layer onto a plate.
Lay sandwich bread slices out on a cutting board and add ¼ cup of the pimento cheese to each bottom slice. Close the sandwich with the top slice, cut off crusts and cut sandwiches into triangles. Brush one side with the reserved mayonnaise and press into the crumbled bacon.
