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.
- 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