8 slices sourdough bread, 1/2-inch thick/1 cm thick slices
1/4 cup butter or margarine, softened
1 cup pimiento cheese
1 1/2 cups small dill pickles
8 slices cooked bacon
Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Top 4 bread slices equally with pimiento cheese, pickles and bacon. Cover with remaining bread slices, buttered side up, and press together gently.
Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.