Grilled Pimento Cheese Sandwich

Ruth Scott
Servings: 4
1 to 30 min

Give your regular old grilled cheese some spice with this twist on the classic comfort food.

  • Ingredients
  • step-by-step directions
Grilled Pimento Cheese Sandwich
  • For the Pimento cheese
  • 1/2 cup mayonnaise
  • 3 small jars diced pimento (in water and drained)
  • 1 tablespoon dry English mustard
  • 1 1/2 tablespoons Worcestershire
  • couple dashes pepper sauce
  • 3/4 teaspoon celery seeds
  • 3/4 teaspoon apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 5 cups freshly grated sharp yellow cheddar cheese (freeze cheese block and grater before grating cheese)
For the Sandwich
  • 8 slices white bread
  • 8 tablespoons butter, softened
  • pimento cheese
  • In a large mixing bowl, combine all the pimento cheese ingredients except for the cheddar cheese.  Add in the grated cheese and mix well.  Cover the cheese and place in the refrigerator.  Allow to sit in the fridge overnight.
  • To make the Sandwiches: Preheat a griddle over medium-low heat.
  • Lay the bread slices out and butter each slice on one side. Spread pimento cheese onto the non-buttered side of four slices.  Top each with the remaining four slices of bread. Make sure the buttered sides are facing out.
  • Place the sandwiches onto the griddle.  You may have to do this in batches depending on your griddle size. When the bottom side is golden brown, about 2-3 minutes, flip the sandwiches.  Cook until the other side is also golden brown and the cheese is heated through.
  • Remove from the griddle and cut in half on the diagonal. Serve immediately.
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