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sandwich night

The Deen Bros.
Last week, I attended a lunch sponsored by the Grain Foods Foundation, led by Jamie and Bobby Deen (sons of the fabulous Paula Deen) and hosts of the Food Network's "Road Tested." Like any good Southern girl (especially one living in far off NYC) I was beyond thrilled to find myself ONE DEGREE AWAY from Paula herself. My family and I used to take day trips to Savannah every year, I own her cookbooks, I love butter, she reminds me of nearly every Southern woman I know over the age of 60... you get the idea. I was a happy camper. I also happen to love a sandwich, which was the event theme.

It should come as no surprise that most Americans choose to eat sandwiches during lunch. The Grain Foods Foundation would like to encourage families to think outside of the sandwich box, as it were, and make one evening a week "Sandwich Night." It's a concept I can get behind seeing as "I heart bread" might as well be my middle name. The only dilemma is that I don't have much imagination when it comes to making them... Husband makes grilled cheese sandwiches; I make PB&Js. 'Cause we're wild and crazy like that.

Jamie and Bobby's culinary skills (and their panini press) really opened my eyes to the wide array of sandwich possibilities out there. I'm sharing my favorite recipe of theirs at the end of this post, but for more choices, check out this link for an endless - and I do mean endless - list of sandwich recipes. I'm also pleased to report that the boys (I realize they're grown men but they were Paula's boys first) were as nice as they could be, completely down to earth and happily at home in the kitchen. Perhaps my favorite line of the day was from Bobby, who said for them, "the kitchen is the heart of the home." Sure, you can find that quote on any faux wood stenciled frame at Cracker Barrel, but what can I say, it gave me a big ol' warm fuzzy.

For a chance to win your OWN sandwich night with the Deen brothers, enter here.

The Deen Brothers' Grilled Bacon Pimento Cheese Sandwich
Pimento cheese is a Southern staple, and I hadn't had it in years. And everything is better with bacon. Enjoy!

8 Slices White Bread
1/4 cup butter, softened
8 slices bacon, cooked crisp and crumbled
pinch of garlic powder
1/4 cup mayonnaise
1/2 cup grated Monterey Jack cheese
1/2 cup grated sharp cheddar cheese
2 oz. cream cheese
1 (4 oz.) jar of pimentos, drained and diced
1 teaspoon grated onion
salt and pepper to taste

In a medium mixing bowl using a hand held mixer, beat cream cheese mayonnaise and garlic powder until smooth. Add in Jack and Cheddar cheese, pimentos and grated onion. Beat until well blended. Stir in crumbled bacon. Salt and pepper to taste. Butter one side of each slice of bread. Top 4 of the slices with bacon pimento cheese spread. Top with the remaining 4 slices of bread (butter side out). Heat grill pan or
 griddle to medium. Grill sandwiches until golden brown on one side. Flip to other side and continue cooking until golden brown. Serve warm.

1 comment:

Unknown said...

This looks wonderful. I would change the bread to wheat, but do all the rest.

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