Southern Belly Biscuit

By ltrodrigu

Chef John Currence amps up the classic pimento cheese sandwich by layering on bacon and spicy aioli. He serves a similar sandwich at Big Bad Breakfast, but on white or wheat bread. Here, the biscuit takes it to another level.

Ingredients

• For the pimento cheese:
• 1 cup shredded cheddar
• 1 cup shredded havarti
• 6 tablespoons cream cheese
• 4 tablespoons mayonnaise
• 3 tablespoons dill pickle juice
• 1/2 tablespoon Tabasco sauce
• 6 tablespoons minced bread-and-butter pickles
• 1/2 teaspoon cayenne pepper
• 1/4 cup minced pimentos
• Salt and freshly ground black pepper
• For the spicy aioli:
• 3 egg yolks
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons minced fresh garlic
• 1/2 cup extra-virgin olive oil
• 1/2 cup peanut oil
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 pinch cayenne pepper
• 1/2 teaspoon Tabasco sauce
• Salt and freshly ground black pepper
• To assemble the sandwich:
• 4 biscuits (biscuit recipe found under "Bread")
• 12 slices crisp bacon
• 4 thick tomato slices

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

Make pimento cheese:
Combine cheeses, mayonnaise, pickle juice and Tabasco in food processor and pulse until combined. Stir in remaining ingredients, then season to taste with salt and pepper.

Make spicy aioli:
In a bowl, whisk together yolks, mustard and garlic. Whisking vigorously, slowly pour in oils until fully incorporated. Stir in remaining ingredients and season to taste with salt and pepper.

Cut biscuits in half. Spread bottom halves with pimento cheese. Place all biscuit halves in a toaster oven or under the broiler and lightly toast. Spread spicy aioli on top halves, then top pimento cheese with bacon and tomato slices. Close sandwiches.