Spicy, cheesy and savory. Creamy, melty pimento cheese atop a fresh, crunchy baguette sprinkled with crisp, wood-fired bacon. This bread will blow your taste buds away.
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When ready to cook, set the Traeger to 275℉ and preheat, lid closed for 15 minutes.
Place bacon and peppers on the grill. Cook bacon for 10 to 15 minutes, or until it’s crispy, and cook the serrano and bell peppers for 20 to 25. Let cool. Chop the peppers and bacon.
In a mixer fitted with a paddle (or in a mixing bowl), combine the cheddar cheese, chopped pimentos, chopped peppers, mayonnaise, black pepper, and garlic powder. Mix at low speed until thoroughly combined. Season with cayenne pepper to taste. Cover and refrigerate for at least 2 hours.
In a bowl, mix together the butter, parsley, garlic, salt, and pepper.
Cut the baguette in half length-wise. Spread the garlic-butter mixture on the inside of the baguette and place directly on the grill until it is toasted and has a nice color (about 10 minutes).
Let bread cool, then spread the pimento-cheese spread on the two halves. Sprinkle chopped bacon on top and take back to the grill until cheese melts completely and becomes golden. Enjoy!
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