serves four to six
1/2 lb Swiss cheese, grated
1/2 lb pepper Jack cheese, grated
1 c Creole mustard aïoli
6 oz diced pimentos
salt and fresh cracked black pepper to taste
1 Tbsp butter
1 red onion, julienned
1 c Port wine
1/2 c red wine vinegar
2 c cooked and diced applewood-smoked bacon
6 Tbsp brown sugar
8 slices country bread
For the pimento cheese: Combine Ingredients until fully incorporated and refrigerate for 2 hours.
For the bacon jam: Melt butter in a heavy pan and caramelize the onions. Deglaze the pan with Port wine and vinegar. Add bacon and brown sugar and reduce to a low simmer. Continue to cook until it thickens to a syrupy consistency; reserve.
To finish: Preheat oven to 400 degrees. Grill two slices of country bread and top with pimento cheese. Bake until the cheese has melted. Top with bacon jam and serve with pickled vegetables.