Pimento Grilled Cheese turns a chilled sharp-cheddar spread into four crisp, herb-buttered sandwiches. Drained pimentos, cream cheese, mayonnaise, lemon, and chives make the filling creamy and balanced, while seasoned butter browns the eight bread slices over medium-low heat.
The recipe makes exactly 4 sandwiches. It lists 10 minutes of preparation, 70 minutes of cooking, and 80 minutes total, reflecting the required minimum 1-hour chill as well as the 3–4-minute cook on each side.
Pimento Grilled Cheese Ingredients
For the spread, gather 8 ounces freshly shredded sharp cheddar, ¼ cup drained diced pimento peppers, 4 tablespoons room-temperature cream cheese, ¼ cup mayonnaise, ½ tablespoon fresh lemon juice, ½ tablespoon finely chopped fresh chives, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.
For four sandwiches, use 3 tablespoons softened unsalted butter, ¾ teaspoon Italian herb seasoning, ½ teaspoon kosher salt, and exactly 8 thick Texas toast or rustic bread slices.
If you enjoy this recipe, you may also like Instant Pot Baked Ziti.
How to Make Pimento Grilled Cheese
- Mix cheddar, drained pimentos, cream cheese, mayonnaise, lemon juice, chives, ¼ teaspoon salt, and ¼ teaspoon pepper until creamy.
- Cover and refrigerate at least 1 hour, or preferably overnight.
- Mix softened butter with Italian herbs and ½ teaspoon salt.
- Spread herb butter on one side of all 8 bread slices. Place 4 butter-side down and add about ⅓ cup pimento cheese to each unbuttered side.
- Top with the remaining 4 slices, butter-side up.
- Cook over medium-low for 3–4 minutes per side until golden and melted. Rest 1 minute, cut diagonally, and serve.
For storage details after serving, the USDA leftovers and food safety guidance.
Freshly Shred Eight Ounces of Cheddar
Drain One-Quarter Cup Pimentos
Bring the Cream Cheese to Room Temperature
Add Chives, Salt, and Pepper
Do Not Skip the Chilling Stage
Prepare the Separate Herb Butter
Butter One Side of Eight Bread Slices
Start Four Sandwich Bases
Close with Four Butter-Side-Up Slices
Use Medium-Low Heat
Cook Three to Four Minutes per Side
Rest One Minute Before Cutting
Keep Both Salt Measures Separate
Plan the Eighty-Minute Timeline
Store Extra Spread Correctly
Conclusion
Mix 8 ounces sharp cheddar, ¼ cup drained pimentos, 4 tablespoons cream cheese, ¼ cup mayonnaise, lemon, chives, ¼ teaspoon salt, and ¼ teaspoon pepper. Cover and chill at least 1 hour. Mix 3 tablespoons butter with ¾ teaspoon Italian herbs and ½ teaspoon salt. Butter one side of 8 bread slices; place 4 butter-side down, spread about ⅓ cup filling on each, and top with the remaining slices butter-side up. Grill four sandwiches over medium-low for 3–4 minutes per side, rest 1 minute, and cut.
Frequently Asked Questions
- → How long must the pimento cheese chill?
Refrigerate it for at least 1 hour; chilling overnight is also recommended for deeper flavor and easier spreading.
- → How much filling goes in each sandwich?
Use about ⅓ cup chilled pimento cheese on each of the four sandwich bases.
- → Which side of the bread gets herb butter?
Butter one side of every slice. Those buttered faces point outward toward the skillet.
- → How many sandwiches does the recipe make?
Exactly 8 bread slices make 4 sandwiches, each cooked 3–4 minutes per side over medium-low heat.