While most Southern dishes have long since jumped the Mason-Dixon line and can easily be found on menus and store shelves from New York to L.A., pimento cheese is one that’s still firmly stuck in the South. I blame the nasty cheap-store bought containers containing slimy orange goo occasionally peppered with flakes of things that vaguely resemble pimentos. To anyone else who grew up with Pimento cheese… move away from the soulless, processed stuff sold in supermarkets. Come home to the wonderful, chunky and flavorful hand-made version.
If you read this blog on the regular, you have probably gathered by now that I like cheese. And if you’re especially perceptive, you know that I like melted cheese. It’s like a hidden message I have buried deep within the posts. Subtlety is my forte.
This sandwich is a cheese-lovers dream. In fact, it’s so mind-blowingly simple — so forehead-slappingly perfect — that I couldn’t believe I’d never of it before: grilled pimento cheese.
Grilled Pimento Cheese Sandwich.
recipe adapted from Magnolia Days
1/4 cup cream cheese, at room temperature
3 tablespoons mayonnaise
1 teaspoon grated onion
1/8 teaspoon garlic powder
Pinch of salt
Pinch of fresh ground pepper
pinch of cayenne pepper, optional
2 cups shredded sharp Cheddar cheese
1 cup shredded Pepper Jack cheese
1 cup shredded Monterey Jack cheese
1 jar (4 ounces) chopped pimentos, drained & smashed
Thick slices of hearty white bread
Butter, softened for easy spreading
Look at all that melty, cheesy goodness oozing out. My sandwich runneth over.
Directions
1. In a food processor, using the knife-blade attachment, process cream cheese, mayonnaise, onion, garlic powder, salt, and peppers until fully incorporated and the mixture is smooth.
2. Add in the other cheeses and pimentos and combine without over-processing. This time chunky is good. Transfer pimento cheese to a bowl and stir if needed to combine ingredients thoroughly. Cover and chill for at least 3 hours.
3. Heat a skillet or griddle to medium heat. Be careful not to let it get too hot or it will burn the butter and bread before it even melts the cheeses.
4. Butter one side of two bread slices. Spread a thick layer of pimento cheese on the un-buttered side of a bread slice.
5. Place the pimento cheese covered bread slice butter side down in the skillet/griddle. Cover the sandwich with a lid and cook for 1-2 minutes, or until pleasantly browned and cheese has begun to melt.
6. Remove lid and top sandwich with the other slice butter side up. Cook until bottom is lightly browned and toasted.
7. Flip sandwich over and cook until the other side is also lightly browned and toasted.
8. Transfer sandwich to a plate and allow it to cool slightly before slicing it in half.
9. Repeat with the remaining bread and pimento cheese or grill 2-4 sandwiches at a time, depending on size of skillet. Be careful not over-crowd the skillet.
10. Refrigerate any extra pimento cheese for up to one week.
Got a thing for all things grilled & cheesy? Try these recipes next:
Chicken & Broccoli Grilled Cheese
4 Sons 'R' Us 