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Avocado League honors Williams' sandwich recipe

Olivia Fortson
Posted: Tuesday, Oct. 27, 2009

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  • Grilled Carolina Pimento Cheese With Avocado and Bacon

    3 slices of bacon

    1/2 an avocado, peeled, pitted and sliced

    2 slices seedless rye bread

    Butter

    2 cups grated sharp cheddar cheese

    1 4-ounce jar of chopped pimentos, drained

    1/4 cup mayonnaise

    1 tablespoon vinegar

    1/8 teaspoon garlic powder

    Cayenne pepper to taste

    COOK bacon in skillet over medium heat until crisp. Remove and drain on paper towels.

    PLACE two slices of rye bread on a plate. Spread desired amount of pimento cheese onto one slice.

    Top with cooked bacon and sliced avocado, evenly.

    PLACE the second slice on top. Spread even layer of butter on top of the bread. Flip over the sandwich and do the same to the other side.

    HEAT a skillet over low heat. Once heated, place sandwich on skillet. Heat over low heat for a few minutes, checking occasionally to make sure it doesn't get too brown. Flip the sandwich over. Lightly press on the sandwich with a spatula.

    COOK for few minutes longer, until the cheese is somewhat melted and bread is golden brown.


Avocado League honors Williams' sandwich recipe

Christy Williams of Charlotte won third place in a cooking contest sponsored by the Avocado League. Below is her winning sandwich recipe for Grilled Carolina Pimento Cheese With Avocado and Bacon.

Olivia Fortson

News from the I'll Bite blog

Learn how to make paella and tres leche cake with chef Bill Bigham at Paula Gillman & Co., 295 Herlong Ave., Rock Hill. The class is $65, at 6:30 p.m. Thursday. Call 803-329-4567 for a reservation.

The Day of the Dead Festival is noon-4 p.m. Sunday at the Levine Museum of the New South. Dia de los Muertos will include sugar skulls, dead bread and the traditional trappings. Museum admission is free all that day.

The 4th Annual New South Barbecue Bus Tour is at 6p.m. Nov. 6 and 11 a.m. Nov. 7. Levine Museum curator Tom Hanchett says Charlotte newcomers are bringing new types of barbecue traditions to the area. He'll take you to try Vietnamese barbecue, Salvadoran pupusas, Caribbean jerk and Mexican barbacoa. Cost: $30 for museum members, $35 for nonmembers. Reservations fill up fast. Call 704-333-1887 or e-mail rsvp@museumofthenewsouth.org.

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For more food news from food writer Kathleen Purvis, go to obsbite.blogspot.com.

Chow down on these fun videos

The Web site Chow (www.chow.com) has some cute videos with creative ideas for Halloween.

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And for creating a punch bowl surrounded by "fog," go to www.chow.com/stories/11922. Olivia Fortson

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