Recipe: Grilled Pimento Cheese Sandwich

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Pimento Cheese Sandwich from 100 Days of Real FoodAll I have to say about this sandwich is OMG! It is so incredibly good that my husband and I almost could not believe it. I was momentarily in shock that my kids didn’t like it, but then I said oh well – more for us! It certainly would be more convenient if they liked it too, but this is one of those things that we like so much that it’s worth it to make something different for them (like a plain grilled cheese). Don’t let us stop you from trying it on your kids though!

You can also eat this pimento cheese cold on plain bread, which is still good too. But once we discovered the cooked version (which is like a grilled cheese sandwich with a kick) we were hooked! Just imagine the soft pimento cream cheese mixture melted between two pieces of crispy bread that are grilled to perfection. Need I say more?

5.0 from 7 reviews
Grilled Pimento Cheese Sandwich
Serves: 5-6
 
Ingredients
  • 5 ounces organic white sharp cheddar cheese, freshly grated (not the pre-grated stuff which contains an anti-caking agent)
  • 4 ounces organic cream cheese, softened (I stick it in the microwave for a few seconds, after I take the metal foil off of course)
  • Half of a 4 ounce jar of diced pimentos, with juice
  • 2 garlic cloves, minced
  • ¼ teaspoon Dijon mustard
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon paprika
  • 1 – 2 drops of hot sauce
  • Whole-wheat sandwich bread
  • Butter for frying
Instructions
  1. Blend all ingredients (down to the hot sauce) together very well with a spoon or fork.
    Can be served cold or continue with directions below for a hot sandwich.
  2. Melt 1 – 2 tablespoons of butter in a sauté pan set just slightly higher than medium heat or use a griddle set at 375 degrees F.
  3. Just after the butter has melted (and before it turns brown) rub one side of each piece of bread in the melted butter for full coverage.
  4. Remove the buttered bread from the pan and spread a layer of pimento cheese onto the side of the bread that doesn’t have the melted butter on it. Top that with another piece of prepared bread (non-melted butter side facing down) to make a sandwich.
  5. Put sandwich back into the pan onto remaining melted butter and cook until golden brown on each side.
Notes
To make recipe gluten-free, substitute gluten-free bread for whole-wheat bread.
*We recommend organic ingredients when feasible.

 

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53 comments to Recipe: Grilled Pimento Cheese Sandwich

  • Beka

    Mmmm … this is yummy! I’d read about pimento cheese in old Southern cookbooks, but I’ve never tried it. We tried it hot and cold and I think I actually prefer it cold on a piece of whole wheat toast. I used a sprinkle of garlic powder instead of chopped garlic, because I’m pregnant and my stomach is a little sensitive to strong garlic flavors at the moment. My husband suggested a thin slice of tomato on top, which is also delicious, especially sprinkled with salt and pepper. :) Thank you!

  • Robyn

    I am from Texas and have enjoyed store-bought pimento cheese salad all my life. I was delighted to find out that I could make it myself. I made it last weekend and it is good but the garlic is way too much. If I were to make this again, I might try just a little bit of garlic powder instead. I didn’t try it grilled, just cold as this is what I have been used to, but I bet it would be good grilled.

  • This looks wonderful. I’m always in charge of food for trips and I will be using this for our big group trip to the beach in two days! We have picky eaters but with this recipe it should be terrific. Thanks (also Im obsessed with garlic so Im using cloves like recommended).

  • Becky

    I just made this and it is SOOOOOO good. It totally hit the spot and it took all of five minutes to pull together. I was born and raised in the south so I’ve definitely had my fair share of pimento cheese through the years but I swear this is the best version. I love that there’s no mayonnaise. I’ve never liked that addition in traditional recipes. Thanks for everything you do, Lisa!

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