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This pimento grilled cheese started when I was down in Alabama visiting my aunt and she served this amazing pimento cheese that completely changed my mind about the stuff. I'd only ever had the store-bought version, which honestly tastes like plastic to me, but hers was creamy and tangy and actually had flavor. When I got back home, I tried making my own and figured it would be perfect in a grilled cheese sandwich. After some trial and error getting the mixture right and not burning the bread, these became our new favorite comfort food lunch.
My neighbor Kim tried one of these when she came over for coffee and immediately asked for the recipe. She said her teenagers had been complaining about boring lunches, but these got them excited about grilled cheese again. Now she makes a big batch of the pimento cheese every Sunday and uses it for sandwiches all week.
Getting the Ingredients Right
- Sharp cheddar works best: Mild cheese just disappears with all the other flavors
- Room temperature cream cheese: Cold cream cheese won't mix properly and you get lumps
- Good mayonnaise matters: Since it's a main ingredient, cheap mayo really affects the taste
- Fresh chives over dried: Adds brightness and color that dried herbs can't match
- Texas toast or thick bread: Regular bread gets soggy and falls apart
- Real butter for the outside: Makes better golden crust than margarine
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Making Them Step by Step
- Making the pimento cheese
- Mix together shredded sharp cheddar, diced pimentos, room temperature cream cheese, mayonnaise, lemon juice, chopped chives, salt, and pepper in a medium bowl. Stir until it's all combined and creamy.
- Letting it chill
- Cover the mixture and stick it in the fridge for at least an hour. This step really makes a difference in the flavor - everything gets a chance to blend together properly.
- Preparing the butter
- Mix softened butter with Italian seasoning and salt in a small bowl. This adds way more flavor than just plain butter on the bread.
- Assembling the sandwiches
- Heat a large skillet over medium heat. Butter one side of each bread slice with the seasoned butter. Put four slices butter-side down and spread about a third of a cup of pimento cheese on each one. Top with the remaining slices, butter-side up.
- Grilling them properly
- Cook the sandwiches over medium-low heat for three to four minutes until the bottom gets golden brown. Flip carefully and cook until the other side is golden too. Don't rush this with high heat or the bread burns before the cheese melts.
- Serving them right
- Let them sit for just a minute before cutting so the cheese doesn't all run out when you slice them.
I messed up my first batch because I tried to use the pimento cheese right away without letting it chill. It was hard to spread and didn't taste nearly as good. I also cranked the heat too high and ended up with burnt bread and barely warm cheese inside.
How to Serve Them
These are perfect with tomato soup for the classic grilled cheese experience, or with a simple salad to cut through all the richness. Sweet tea goes great with them if you want the full Southern experience, or just regular iced tea works fine too.
Making Them Different
Sometimes I add thin tomato slices or crispy bacon for extra flavor. You can also put a little hot sauce or diced jalapeños in the pimento cheese if you want some heat. Different breads work too - sourdough gives it a tangy flavor that's really good.
Storage and Leftovers
The pimento cheese keeps in the fridge for about a week and actually gets better after a day or two. The sandwiches are definitely best fresh, but leftover pimento cheese is great on crackers or for making more grilled cheese later in the week.
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This pimento grilled cheese sandwiches have become our go-to weekend lunch when we want something that feels special but doesn't require a lot of work. They're comfort food at its finest - familiar flavors made better with just a little extra effort. My kids actually request these now instead of regular grilled cheese, which says something about how much better they taste.
Frequently Asked Questions
- → Can I buy pimento cheese instead of making it?
- Sure! Store-bought works fine, but homemade tastes so much better and you can control the flavors. Plus it's really easy to make.
- → What are pimento peppers?
- Pimentos are sweet red peppers that come diced in small jars. You'll find them in the pickle aisle at most grocery stores.
- → How long does homemade pimento cheese last?
- It keeps in the fridge for up to a week in a covered container. The flavors actually get better after a day or two!
- → Can I use different bread?
- Texas toast works best because it's thick and sturdy, but any thick-sliced bread like sourdough or brioche will work great too.
- → Why do I need to chill the pimento cheese?
- Chilling helps the flavors blend together and makes the mixture easier to spread without tearing the bread.
- → Can I make this dairy-free?
- You could try using dairy-free cheese and butter alternatives, but it won't have that classic pimento cheese taste and texture.