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+ servings
four pimento cheese grilled cheese sandwiches stacked on top of each other
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4.67 from 3 votes

Grilled Pimento Cheese Sandwich

Homemade pimento cheese is so easy to whip together, it makes enjoying an ooey, gooey grilled pimento cheese sandwich a breeze. Lunch or dinner time, when the craving hits- a good grilled cheese always hits the spot. Skip the traditional sliced cheese and spring for a savory pimento cheese filling instead to really take your grilled cheese to the next level.
Prep Time10 mins
Cook Time10 mins
Chill Time3 hrs
Total Time3 hrs 20 mins
Course: Dinner, Lunch, Sandwich
Cuisine: American
Servings: 4
Calories: 563kcal


  • 1/4 cup cream cheese at room temperature
  • 3 tablespoons mayonnaise
  • 1 teaspoon grated onion
  • 1/8 teaspoon garlic powder
  • Pinch salt
  • Pinch fresh ground pepper
  • pinch cayenne pepper optional
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup shredded Pepper Jack cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 4 oz jar chopped pimentos drained & smashed
  • Thick slices of hearty white bread we recommend sour dough
  • Butter softened for easy spreading


  • 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.
  • 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.
  • 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.
  • Butter one side of two bread slices. Spread a thick layer of pimento cheese on the un-buttered side of a bread slice.
  • 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.
  • Remove lid and top sandwich with the other slice butter side up. Cook until bottom is lightly browned and toasted.
  • Flip sandwich over and cook until the other side is also lightly browned and toasted.
  • Transfer sandwich to a plate and allow it to cool slightly before slicing it in half.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.
  • Refrigerate any extra pimento cheese for up to one week


Calories: 563kcal | Carbohydrates: 3g | Protein: 29g | Fat: 49g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 766mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1205IU | Vitamin C: 1mg | Calcium: 847mg | Iron: 1mg