Coffee Bacon BLT

My Coffee Bacon BLT Sandwich with Smokey Bacon Pimento Cheese Spread is delicious. The combination of rich, freshly ground coffee and hearty smoked bacon prove to be a match made in heaven; add the richness of the creamy cheese spread infused with a touch of the Bacon Coffee Rub make the flavors sing.

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: Entree, Lunch, Sandwich

Prep Time: 15

Cook Time: 30

Servings:

Author: athomewithrebecka

Ingredients

16 slices thick-cut bacon, divided 4 slices for pimento cheese spread(recipe below)
¼ cup ground coffee fine ground
¼ teaspoon chili powder
5 tablespoons brown sugar divided
2 tablespoons molasses
2 tablespoons dijon mustard
2 tablespoons water
1 head bib lettuce washed/drained, leaves separated
2 large tomatoes sliced
2 large avocados peeled and sliced
1 large sweet red onion sliced thinly
2 large roasted poblano peppers
6 slices dark rye or brown bread

COFFEE BACON PIMENTO CHEESE SPREAD

¼ pound (1 ½ cups) shredded sharp cheddar cheese
2 ounces garlic herb cheese spread
1 ounce can diced pimentos
½ cup diced, cooked bacon 4 slices
⅓ teaspoon black pepper
1 pinch cayenne pepper
1 tablespoon dijon mustard
⅔ cups mayonnaise
1 teaspoon coffee paste reserved from recipe above
1 pinch salt and pepper to taste

Instructions

Bacon and Coffee Paste

Lay 11 slices thick-cut bacon on a prepared baking sheet, In a small bowl, combine ¼ cup fine ground coffee ¼ teaspoon chili powder 2 tablespoons brown sugar 2 tablespoons molasses 2 tablespoons dijon mustard, and 2 tablespoons water, Stir ingredients to make a thick paste.
Reserve out, 1 teaspoon paste for pimento cheese.
Brush about ¼ -½ teaspoon coffee rub onto each slice of bacon, turn the bacon over (You should have a few teaspoons of the rub left in the bowl, save for pimento spread), Sprinkle the remaining 3 tablespoons brown sugar over the bacon to facilitate cooking a crisp/candied bacon
Bake in the 400-degree F. oven for 20-35 minutes, Turn bacon twice during the cooking process. Remove cooked bacon from the oven, rest at room temperature until ready to build the sandwich. Bacon will crisp up as it cools,
MEANWHILE
In a large cast-iron or heavy bottom pan, cook the remaining 4 strips of bacon until crisp. Remove bacon from pan and coarse chop, set aside
Blister 2 large poblano peppers in hot bacon grease over medium-high heat until charred (peppers should be very dark in color and blistered all over), Put blistered peppers into a plastic zip bag and seal them closed, Rest peppers for 5 minutes to sweat the skins, Remove peppers from bag and peel the skin off and de-seed them. Slice peppers into 4 large pieces, Set aside,
Wash lettuce and on paper towels and separate leaves
Slice 2 large tomatoes 2 avocados and 1 large sweet or red onion, Set aside

COFFEE BACON PIMENTO CHEESE SPREAD

In a medium food processor bowl pulse ¼ pound (1 ½ cups) shredded sharp cheddar cheese 2 ounces garlic herb soft cheese spread, 1 (4-ounce) can dice/drained pimentos ⅓ teaspoon granulated garlic ⅓ teaspoons granulated onion about ½ teaspoon freshly ground black pepper pinch cayenne pepper about 1 tablespoon dijon mustard, ⅔ cup mayonnaise, 1 teaspoon coffee paste, salt, and pepper to taste. Stir in ½ cup chopped cooked bacon and refrigerate for 15-30 minutes,

BUILD THE SANDWICH

Spread 1 tablespoon Coffee Bacon Pimento Cheese Spread onto three slices of dark rye or brown bread. Place a few leaves of lettuce over the cheese spread and 4 slices of Coffee Bacon, Add the second layer of bread, then layer each sandwich with 1 slice poblano pepper avocado slices and tomato slices.
Top with 4 more slices of coffee bacon and thin-sliced red or sweet onion. Top with the final slice of bread that has been spread with pimento cheese, Secure each sandwich with 2 long toothpicks. Slice sandwiches in half and serve immediately.
ENJOY