Parker & Otis' Pimento Cheese (+ Grilled Sandwiches With Bacon & Tomato)

• Pimiento Cheese Dip
• 2 cups sharp yellow cheddar cheese, coarsely grated (about 8 ounces)
• 2 cups extra-sharp white cheddar cheese, coarsely grated (about 8 ounces)
• 1 cup drained pimentos or roasted red peppers, finely chopped
• 1/2 cup mayonnaise
• 1/2 teaspoon celery salt
• Salt and freshly ground pepper
• To serve: crackers, baguette slices, assorted raw vegetables
• Grilled Pimento Cheese Sandwiches with Bacon & Tomato
• Pimento Cheese Dip (above)
• 12 slices sourdough bread
• 12 slices bacon, cooked till crisp
• 1 large, ripe tomato, sliced

1. Mix ingredients in large bowl. Season with salt and pepper to taste. Can be made 3 days ahead. Cover; chill. Transfer dip to serving bowl. Surround with crackers, baguette slices, and vegetables. Alternately, make sandwiches (below).
2. Heat oven to 350 degrees F. Spread pimento cheese on 6 of the slices of sourdough. Top the cheese for each sandwich with 2 slices of bacon, 1 slice of tomato, then a second slice of bread. Toast each sandwich in a large skillet over low heat till golden brown on both sides, flipping as needed.
3. Transfer sandwiches to a baking sheet in the oven to finish warming through and melt the cheese. Serve hot.

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Taken from food52.com/recipes/24195-parker-otis-pimento-cheese-grilled-sandwiches-with-bacon-tomato (may not work)