Food trucks can have imaginative food menus and this pimento cheese pita choice was no exception. I tried it at a pottery festival we attended in Seagrove, North Carolina. After a long day of sorting through pottery, we walked by the food trucks on the way out. It was late in the day and we were not sure there would be much food left for purchase. Then we saw pimento cheese on the menu paired with pepper jelly, pita, and bacon. We were sold!
I like pimento cheese with pepper jelly but the bacon added a new flavor and the pita added a sandwich option to the combination. It was interesting enough that I went home and created my version of this pimento cheese, pepper jelly, and pita combination. It is filling, hearty, and pretty delicious!
| Prep Time | 25 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 8 ounce block (227 grams) cheddar cheese, shredded See the note below about using packaged shredded cheese
- 8 ounce block (227 grams) Monterey Jack cheese, shredded
- 1 teaspoon sugar
- 2 teaspoons vinegar
- 2/3 - 1 cup (230 grams) mayonnaise
- 1 4-ounce jar (113 grams) pimento, chopped and drained, reserving liquid in a bowl
- 6 small pita loaves
- 1 tablespoon butter, melted
- pimento cheese from recipe Or a 12-ounce container of store bought plain pimento cheese
- 1 small jar pepper jelly
- 6 strips bacon, cooked
Ingredients
Pimento Cheese Ingredients
Sandwich Ingredients
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- In a mixing bowl, add the shredded cheeses, sugar, vinegar, and chopped pimento. Stir to mix well.
- Add 2/3 cup of mayonnaise and 1 tablespoon of reserved liquid from pimento cheese to cheese mixture and stir well. Add additional mayonnaise and/or pimento juice as needed to create a cheese mixture that is loose and easy to stir. Once refrigerated, the mixture will stiffen and will need stirring before using.
- Brush melted butter on one side of each of the pitas. In a large skillet, place a pita in the pan with the buttered side down and cook on just one side until it is toasted. Repeat the process for all the pitas.
- Place and spread down the middle 2 tablespoons or more of the pimento cheese on the untoasted side of the pita.
- Then add a tablespoon or more of the pepper jelly on top of the pimento cheese and distribute evenly.
- Place a cooked strip of bacon over the pimento cheese and pepper jelly. Fold the pita sides up so that the bacon is in the middle of the sandwich. Serve.
You can substitute pre-shredded packaged cheese but the flavor and texture will be a little different from freshly shredded cheese. If using packaged cheese substitute 2 cups for each cheese and use a more finely-shredded cheese.
Any leftover pimento cheese can be stored in a covered container for about two weeks.
Cook bacon in a microwave by placing a paper towel on a microwavable plate.ย Place 6 strips of raw bacon spread out.ย Cover with a paper towel and cook on high for 4-6 minutes until crispy.