Eat Like
A LOCAL
by Kelsey Butler
G
ive the turkey and ham a break
this week, and try your hand at
one of the best-selling Panini’s
found only at Rosie’s Gourmet 2
Go, in Anniston.
Stacey Hardy and Katrina Watson invited
INSIGHT to the kitchen to learn how to
create their famous Pimento and Bacon
Panini.
Luke, sous-chef at Rosie’s, walked us through
the process.
What You’ll Need:
• Rosie’s Pimento Cheese
• Five-Grain Sourdough Bread (Artisanal
Bakery – Anniston, Alabama)
• Applewood Bacon*
32
This Panini begins with a well-crafted
Pimento Cheese. Rosie’s staff blends their
Pimento fresh each morning with cheese
from Calhoun County’s own Wright Dairy,
located in Alexandria. Rosie’s Gourmet 2 Go
Pimento Cheese is available by the half pint,
pint, and quart.
1. Butter and toast 2 slices of Five-Grain
Sourdough Bread.
2. Ball up a healthy portion of Rosie’s
Pimento Cheese and place on a heated
griddle or frying pan to warm the
cheese.
3. Add one layer of bacon to a piece of
your toasted Five-Grain Sourdough
4. Use a spatula to scoop it up your
December 2016
INSIGHT