Country Morning Bacon BLT with Smokey Pimento Cheese Spread

Ingredients

Featured ingredient: Country Morning Blend Coffee 10 oz Bag Ground

Coffee Bacon Ingredients:

• • 15 slices thick cut bacon (11 slices for coffee bacon, 4 slices for cheese spread)
  • ¼ cup fine ground Door County Country Morning Blend coffee
  • ¼ tsp chili powder
  • 5 tablespoon brown sugar divided
  • 2 tablespoon molasses
  • 2 tablespoon Dijon Mustard
  • 2 tablespoons water
  • 1 Head Lettuce washed/drained and leaves separated
  • 2 large Tomatos, sliced
  • 2 Avocados, sliced
  • 1 large sweet or red onion, sliced thin
  • 2 large poblano peppers
  • 1 loaf dark rye or brown bread

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
  • 1/3 teaspoon granulated garlic
  • 1/3 teaspoons granulated onion
  • About 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • About 1 tablespoon Dijon Mustard
  • 2/3 cup mayonnaise
  • 1 teaspoon Coffee Rub
  • salt and pepper to taste

Instructions

Coffee Bacon Directions:

1. 1. Lay 11 slices thick cut bacon on prepared baking sheet.
   2. In a small bowl combine ¼ cup fine ground Door County Country Morning Blend coffee, ¼ tsp chili powder, 2 tablespoon brown sugar, 2 tablespoon molasses, 2 tablespoon Dijon Mustard, and 2 tablespoons water.
   3. Stir ingredients to make a thick paste. IMPORTANT You have just made a very potent coffee rub be advised that a little goes a long way.
   4. Brush about ¼ -1/2 teaspoon coffee rub onto each slice of bacon, turn bacon over (You should have a few teaspoons of the rub left in the bowl, save for pimento spread).
   5. Sprinkle the remaining 3 tablespoon brown sugar over the bacon to facilitate cooking a crisp/candied bacon.
   6. Bake in the 400-degree F. oven for 20-35 minutes. Turn bacon twice during cooking process. Turn oven off and remove cooked bacon from oven, rest at room temperature until ready to build the sandwich.
   7. Bacon will crisp up as it cools.
   8. Meanwhile, in a large cast iron or heavy bottom skillet cook remaining 4 strip of bacon until crisp.
   9. Remove bacon from skillet and coarse chop. Reserve cooked bacon for cheese spread (reserve bacon grease for blistering poblano peppers).
   10. 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.
   11. 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.
   12. Slice peppers into 4 large pieces. Set aside.

 

Coffee Bacon Pimento Cheese Spread Directions:

1. 1. 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, 1/3 teaspoon granulated garlic, 1/3 teaspoons granulated onion, about 1/2 teaspoon freshly ground black pepper, pinch cayenne pepper, about 1 tablespoon Dijon Mustard, 2/3 cup mayonnais,e 1 teaspoon Coffee Rub and salt and pepper to taste.
   2. Stir in ½ cup chopped cooked bacon and refrigerate for 15-30 minutes.

 

To Build the Sandwich:

1. 1. Spread 1 tablespoon Coffee Bacon Pimento Cheese Spread onto three slices of dark rye or brown bread.
   2. Use only two slices of bread, place a few leaves of lettuce over the cheese spread and 4 slices of Coffee Bacon, add second layer of bread.
   3. Then layer each sandwich with 1 slice poblano pepper avocado slices and tomato slices.
   4. Top with 4 more slices of coffee bacon and thin sliced red or sweet onion.
   5. 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.

ENJOY