GRILLED PIMENTO CHEESE, BACON & PEPPER JELLY SANDWICH

2 slices good white or whole grain bread
Homemade Pimento Cheese
2 slices crisp bacon
red or green pepper jelly (store-bought or homemade)
butter (the real stuff is all I use, but you use what you want)

Lay out two pieces of bread. On one piece of bread, spread a generous, but not ridiculous, amount of pimento cheese. Break bacon into 4 pieces and place on top of pimento cheese. On second piece of bread, spread a fairly thin coating of pepper jelly. Place pepper jelly side on top of pimento cheese-bacon side of bread. Heat griddle or heavy skillet over medium heat. When surface of pan is hot, melt some butter in the center of the pan and place the sandwich right on the melted butter. Cook until first side of bread is golden brown and crispy. Remove sandwich with a spatula and melt more butter in pan. Flip sandwich as you place right on melted butter. Continue to cook over medium heat until second side is golden brown and crispy. Remove from heat, slice in half and place on plate. Eat it while it's hot!

HOMEMADE PIMENTO CHEESE

adapted from Frank Stitt's Southern Table

3 c. grated sharp cheddar cheese (I usually use packaged Kraft or Sargento
shredded sharp cheddar cheese)
1 oz. cream cheese, softened (low-fat, if you prefer)
8-oz. jar diced pimento
1/2 c. mayonnaise (Hellman's, Duke's or Homemade only!) 
Cholula or Tabasco hot sauce, several shakes (or to taste, or not at all)
1 - 2 tbsp. Howard's Sweet Pepper Relish

Mix all ingredients together in a bowl. Keep in refrigerator for several hours, or until ready to use for sandwiches, crackers, celery sticks or eating from a spoon.