Pimento Cheese and Pork Belly Breakfast Sandwich
Created by Chef Martha Wiggins
8 oz sharp Cheddar cheese, shredded
2 red bell pepper
1 jalapeno pepper
2 cloves garlic, chopped
1 shallot, minced
1 Tbsp Worcestershire
2 Tbsp olive oil
Salt and pepper to taste
12 slices pork belly, or your favorite thick-cut bacon
2 avocados, sliced thin
2 tomatoes, sliced thin
1 red onion, sliced thin
1. To make pimento cheese, place red bell pepper* and jalapeno in a 500° F oven dressed with a little olive oil and roast about 10-20 minutes or until skin is charred and peppers are tender.
2. Remove peppers and place in a bowl and cover with plastic wrap. Let sit 15 minutes. Once cooled, peel peppers and rough chop, removing ribs and seeds.
3. In a food processor combine roasted peppers, Cheddar cheese, garlic, shallot, Worcestershire and olive oil. Pulse until mostly smooth, I like to leave a little texture. Season to taste with salt and pepper.
4. If using slab pork belly from your butcher, you’ll need about a lb. Season well with a simple BBQ rub** or seasoning salt and let sit at least overnight. The next day roast in the oven at 300° F for about 2 hours or until very tender. Chill. Cut 12 slices and brown pork belly or premade bacon in a skillet. Set aside.
5. In another pan, fry the eggs and set aside.
6. To construct sandwich, toast the Thomas’® Original English muffins in a toaster or oven and spread both sides with pimento cheese. Then layer sliced red onion, tomato, avocado and pork belly. Top this with a fried egg, then cap of with the other half of the Thomas’® Original English muffin and enjoy!
* If you don’t have time to roast peel red bell peppers, canned or in a jar will be just as good. Probably a ⅔ cup. Add a pinch of crushed red pepper to substitute the jalapeno.
** Simple BBQ rub: ½ cup salt, 1 cup brown sugar, 1 Tbsp ground cumin, 1 Tbsp garlic powder, 1 Tbsp paprika, 1 Tbsp chili powder, 1 Tbsp black pepper, 1 tsp cayenne pepper