In a large saute pan over medium heat, render the bacon until crisp. Transfer the bacon to a paper towel lined plate and discard all but 1 tablespoon of the bacon fat. Set the pan aside until you are ready to use it.

Lay the slices of sourdough bread on a work surface and spread the softened butter on each slice. Flip the bread over and spread 2 heaping tablespoons of the Smoky Pimento Cheese on each slice of bread. Place 2 slices of bacon on 4 slices of the bread. Sandwich the remaining 4 slices of bread on top of the bacon.

Heat the pan with the reserved bacon fat over medium-low heat and transfer the sandwiches to the pan. Cook until golden brown on both sides, about 2 minutes per side. Transfer the sandwiches to a plate and serve with a pickle and potato chips, if desired.