 Time for lunch! Here's a tasty snack I put together the other day. Right now, we are on Secret Ingredient Cook-off sabbatical, but that doesn't mean the creativity stops! Pimento, or Pimiento, (Both are correct spellings) cheese sand-wiches are a Southern favorite that seem to have lost some attention over the years. And, rather than just have a store-bought version, I chose to create one. I used a naturally white cheddar cheese, made from raw milk, and it has a Mexican flair to it, given that I included chipotle sauce and some spices often used in Mexican dishes. Enjoy! --- Jenny GRILLED PIMIENTO, WHITE CHEDDAR & CHIPOTLE SANDWICH WITH BACON & AVOCADO 1 1/2 cups shredded white cheddar cheese 1/4 cup greek yogurt 1/4 cup mayonnaise 2-3 tablespoons chipotle sauce (the sauce from a can of chipotle chiles) 3-4 tablespoons pimentos 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon dried cilantro 1/2 teaspoon chili powder salt and pepper to taste 1 avocado, peeled, seeded, and sliced lengthwise 8 slices prepared bacon 8 slices bread Preheat oven to 400. Combine first five ingredients in a bowl. Add spices, salt and pepper and mix well. Set aside. Butter a frying pan and "grill" bread on both sides. Spread cheese mixture over bread and bake, open-face, about ten minutes. Assemble sandwich with avocado and bacon. Serves 4. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
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