Pimento Cheese Sandwich Recipe
A staple of the South, pimento cheese spread onto sandwiches is often found at a summer picnic, or two. Grated cheese, mayonnaise, and pimiento peppers are the cheese's humble beginnings, but its popularity has escalated this dish into a sought-after and coveted recipe. Here, cookbook author and cheese expert Laura Werlin uses the famed southern cheese in a grilled cheese recipe.
Ingredients For the Pimento Cheese
- 1 teaspoon finely chopped garlic
- 6 tablespoons mayonnaise
- 2 tablespoons dill pickle brine
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Frank's Red Hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup finely chopped red bell peppers
- 16 ounces Cheddar cheese, finely grated
Ingredients for the Grilled Cheese
- 3/4 cup pimento cheese
- 1/2 cup coarsely chopped celery
- 2 tablespoons butter, at room temperature
- 8 slices brioche
Directions for the Pimento Cheese
In a medium bowl, mix together the garlic, mayonnaise, pickle brine, mustard, hot sauce, salt, and black pepper. Stir in the red peppers and cheese, and mix well.
Directions for the Grilled Cheese
In a medium bowl, mix together the pimento cheese and celery. Spread the butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, on your work surface. Spread the cheese mixture on the bread. Top with the remaining bread slices, buttered side up.
Heat a large nonstick skillet over medium-low for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3-4 minutes, until the undersides are golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2-3 minutes, until the undersides are well browned. Remove the cover, turn the sandwiches once more, and press firmly with the spatula again.
Cook for 1 more minute, or until the cheese is warmed through completely and the bread is crisp. Remove from the pan and let cool for 5 minutes. Cut in half and serve.
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