5 from 1 vote
Grilled Pimento Cheese & Chicken Sandwiches
Course: Main Course
Cuisine: American
Servings: 8 Servings
  • 6 Slices Thick Cut Bacon cut into thirds
  • Baguette or a narrow loaf of French bread, cut on a major bias into 3/4” slices
  • ¾ c TAK’s Pimento Cheese
  • 3 c Shredded Chicken  see TAK’s Perfectly Cooked Chicken Breast for recipe
  • 6 tbsp Unsalted Butter at room temperature
  1. Cook bacon in batches over medium high heat in a cast iron skillet for 10-12 minutes, until crispy. Set aside on the plate lined with paper towels until ready to use. 
  2. To assemble the sandwiches, spread about a tablespoon of pimento cheese across each slice of bread. Top one slice with about a ¼ cup of shredded chicken lay two slices of bacon across the chicken in an “x” shape and top with a slice of bread, pimento cheese side down.

  3. Spread a thin layer of butter on both sides of the bread and set aside. Repeat until all of the sandwiches have been assembled. Have ready a cast iron skillet or a large sauté pan warmed over low heat. Place sliders onto the pan, taking care not to crowd. All to cook 4 minutes, carefully flip using a spatula and press down on the sandwich to compress it slightly. Cook for an additional 3-4 minutes, until perfectly golden and melty. 
  4. Makes about 8 small sandwiches.

Recipe Notes

If you are short on time, consider using a store-bought Pimento cheese and a rotisserie chicken.