Pimento Cheese with Bacon on Cottage Cheese Wrap
Pimento Cheese is a tried and true favorite comfort food for many people. Unfortunately, commercially made pimento cheese has lots of additives which make it unhealthy. I like to make a batch of pimento cheese and store in the fridge to as a snack when hungry. Pimento cheese is great with celery sticks or by itself. This Pimento Cheese with Bacon on Cottage Cheese Wrap is absolutely delicious! I take the wraps on the go and they are a delicacy for me.
This recipe was inspired from a tea room I tried years ago, The Chocolate Angel. They served pimento cheese sandwiches with raspberry jalapeño jam and bacon on small cut sandwiches. I loved the contrasting flavors of sweet, salty and spicy all together.
In an attempt to remove excess carbs and seed oils from my diet, I eat a version of the tea room’s sandwich. I make my own mayo for the pimento cheese and a sandwich wrap using a Viral Cottage Cheese Flatbread recipe. Here is my mayo recipe: https://tanastastings.com/?p=193
A few tips for the best success:
*Do not use pre shredded cheese. Grate your cheese fresh if possible to avoid the yucky additives like potato starch, natamycin, and powdered cellulose used to keep pre grated cheese from clumping together.
*You can use a jar of pimentos if you want, but roasting your own red pepper(s) will intensify the flavor of the pimento cheese. Here is a recipe for roasting red peppers: https://www.wellplated.com/roasted-red-peppers/
*Someday there may be a version of a seed oil free mayo that is bought in the store and tastes good. I haven’t found it yet. I make my own and am amazed at how easy it is!
Pimento Cheese with Bacon on Cottage Cheese Wrap
Ingredients
Pimento Cheese
- 1/2 lb extra sharp yellow cheddar cheese
- 1/2 lb extra sharp white cheddar cheese
- 4 oz softened cream cheese full fat
- 1/2 cup mayo *I make my own with 1 egg and 1 cup of avocado oil.
- 1-2 chopped, roasted red pepper(s) Put 2 peppers if you love love that flavor!
- 1/2 tsp Louisiana Hot Sauce *optional but recommend!
- Salt and Pepper to taste salt is optional!
- 2 pieces crispy bacon *optional to add to the sandwich
Cottage Cheese Flatbread
- 12 oz cottage cheese Do not buy low-fat
- 1/2 cup shredded parmesan cheese Use freshly grated
- 2 large eggs
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- avocado oil to lightly grease parchment paper
Instructions
Cottage Cheese Flatbread
- Preheat the oven to 350 and line a baking sheet with parchment paper which has been lightly greased with avocado oil.
- Blend cottage cheese in a food processor or blender (I like the small Ninja blenders) until smooth.
- Add the rest of the ingredients except bacon to your blended cottage cheese. Stir until well combined.
- Pour the mixture onto the parchment paper and spread it into a thin rectangle (about 1/4 ” thick)
- Bake the mixture for 20 minutes until golden brown and firm to the touch. Take out and gently remove from the parchment paper. Cool on a wire rack.
- Cut the flatbread into 4 long strips to use as your sandwich bread.
Pimento Cheese
- Cut your peppers in half. Remove the stem, membrane and seeds.Place red peppers cut side down on a pan lined with parchment paper. Roast until charred in your 450 oven. Cool with a dish towel on top to make the pepper “sweat” for a few minutes. Remove the skin. Pat dry and coarsely chop.
- Grate your cheddar cheeses and add to softened cream cheese.
- Add your mayo (homemade is best!) pimentos, hot sauce and spices.
- Mix together but don’t over do it. It’s best the next day, so wait if you can.
Assemble the Wrap
- Add a generous amount of pimento cheese and a cut piece of bacon to your flatbread piece and fold over.
- A dab of raspberry jelly is really tasty too! Chopped jalapeño is another additive you may desire. Chopped lettuce is another topping that is great!