Coffee Bacon BLT with Smokey Pimento Cheese Spread
Picture this: a mouthwatering coffee-infused bacon BLT with smoky pimento cheese. My Coffee Bacon BLT with Smoky Pimento Spread is served between slices of dark rye bread, with sliced avocado, purple onion, a surprise element, sliced fresh poblano peppers for crunch and heat, and juicy tomatoes, all elevated by the rich flavors of coffee and the creamy kick of pimento cheese.
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Servings: 4
Ingredients
Coffee Bacon Ingredients
- 16 slices thick cut bacon, divided 11 slices for coffee bacon, 4 slices for cheese spread
- 1 Head Lettuce washed/drained and leaves separated
- 2 large Tomato sliced
- 1 large sweet or red onion sliced thin
- 2 Avocados sliced
- 2 large poblano peppers
- 1 loaf dark rye or brown bread
Coffee Rub
- ¼ cup fine ground coffee your favorite
- ¼ teaspoon chili powder
- 5 tablespoon brown sugar divided
- 2 tablespoon molasses
- 2 tablespoon Dijon Mustard
- 2 tablespoons water
Coffee Bacon Pimento Cheese Spread Ingredients
- ¼ pound 1 ½ cups shredded sharp cheddar cheese,
- 2 ounces garlic herb soft cheese spread
- 1 4-ounce can diced pimentos,
- ½ cup chopped cooked bacon
- ⅓ teaspoon granulated garlic
- ⅓ teaspoons granulated onion
- About ½ teaspoon freshly ground black pepper
- Pinch cayenne pepper
- 1 tablespoon Dijon Mustard
- ⅔ cup mayonnaise
- 1 teaspoon Coffee Rub
- salt and pepper to taste
Instructions
Coffee Bacon Directions
- Lay 11 slices thick cut bacon on 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,
- Brush about ¼ -½ teaspoon coffee rub onto each slice of bacon. Turn bacon over (reserve a few teaspoons of the rub for pimento spread),
- Sprinkle the remaining 3 tablespoon 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. Turn the oven off and 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 skillet cook remaining 4 strip of bacon until crisp,
- Remove bacon from skillet and coarse chop,
- Reserve cooked bacon for cheese spread (reserve bacon grease for blistering poblano peppers),
- Wash 1 Head Lettuce; drain on paper towels and separate leaves.
- Slice 2 large tomatoes, 2 avocados, and 1 large sweet or red onion. Set aside
- Blister 2 large poblano peppers in hot bacon grease over medium-high heat until charred. Peppers should be very dark 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
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 diced/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 Rub, and salt and pepper to taste,
- Stir in ½ cup chopped cooked bacon and refrigerate for 15-30 minutes,
To Build the Sandwich
- Spread 1 tablespoon Coffee Bacon Pimento Cheese Spread onto three slices of dark rye or brown bread, (Optional) use only two slices of bread,
- Place a few lettuce leaves over the cheese spread and 4 slices of Coffee Bacon. Add a 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 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,