Pimento Grilled Cheese (Print Version)
# Ingredients:
→ For the Pimento Cheese Spread
01 -
8 ounces sharp cheddar cheese, freshly shredded
02 -
¼ cup diced pimento peppers, drained
03 -
4 tablespoons cream cheese, room temperature
04 -
¼ cup mayonnaise
05 -
½ tablespoon fresh lemon juice
06 -
½ tablespoon fresh chives, finely chopped
07 -
¼ teaspoon kosher salt
08 -
¼ teaspoon freshly ground black pepper
→ For the Sandwiches
09 -
3 tablespoons unsalted butter, softened
10 -
¾ teaspoon Italian herb seasoning
11 -
½ teaspoon kosher salt
12 -
8 slices thick Texas toast or rustic bread
# Instructions:
01 -
In a medium bowl, combine shredded cheddar, diced pimentos, softened cream cheese, mayonnaise, lemon juice, chopped chives, salt, and pepper. Mix everything together until well combined and creamy.
02 -
Cover the pimento cheese mixture and refrigerate for at least 1 hour, or preferably overnight. This helps the flavors meld together and makes it easier to spread.
03 -
In a small bowl, mix softened butter with Italian seasoning and salt until well combined. This seasoned butter will give your sandwich extra flavor and help it brown beautifully.
04 -
Spread the herb butter mixture on one side of each bread slice. Place 4 slices butter-side down, then spread about ⅓ cup of pimento cheese on the unbuttered side. Top with remaining bread slices, butter-side up.
05 -
Heat a large skillet over medium-low heat. Place sandwiches in the pan and cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully and cook another 3-4 minutes until the second side is golden and the cheese is melted.
06 -
Remove from heat and let cool for just a minute before cutting. Slice diagonally and serve while the pimento cheese is still warm and gooey inside.
# Notes:
01 -
Freshly shredded cheese melts much better than pre-shredded
02 -
The pimento cheese tastes even better after sitting overnight
03 -
Keep the heat at medium-low to prevent burning while the cheese melts
04 -
The herb butter adds amazing flavor to the crispy exterior
05 -
Leftover pimento cheese keeps in the fridge for up to a week