Grilled Pimento Cheese Sandwich

by | | No comments | Breakfast,Kids

A grilled cheese sandwich is a  favorite comfort food for many people.  This recipe takes the plain grilled cheese up a notch by using Pimento Cheese  as the main ingredient.Look at all that melty, cheesy goodness oozing out.

Ingredients:

  • 1/4 cup cream cheese, at room temperature
  • 3 tablespoons mayonnaise
  • 1 teaspoon grated onion
  • 1/8 teaspoon garlic powder
  • Pinch of salt
  • Pinch of fresh ground pepper
  • pinch of cayenne pepper, optional
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup shredded Pepper Jack cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 jar (4 ounces) chopped pimentos, drained & smashed
  • Thick slices of hearty white bread
  • Butter, softened for easy spreading

 

Method:

  •  In a food processor, using the knife-blade attachment, process cream cheese, mayonnaise, onion, garlic powder, salt, and peppers until fully incorporated and the mixture is smooth.
  •  Add in the other cheeses and pimentos and combine without over-processing. This time chunky is good. Transfer pimento cheese to a bowl and stir if needed to combine ingredients thoroughly. Cover and chill for at least 3 hours.
  •  Heat a skillet or griddle to medium heat. Be careful not to let it get too hot or it will burn the butter and bread before it even melts the cheeses.
  • Butter one side of two bread slices. Spread a thick layer of pimento cheese on the un-buttered side of a bread slice.
  • Place the pimento cheese covered bread slice butter side down in the skillet/griddle. Cover the sandwich with a lid and cook for 1-2 minutes, or until pleasantly browned and cheese has begun to melt.
  •  Remove lid and top sandwich with the other slice butter side up. Cook until bottom is lightly browned and toasted.
  • Flip sandwich over and cook until the other side is also lightly browned and toasted.
  • Transfer sandwich to a plate and allow it to cool slightly before slicing it in half.
  •  Repeat with the remaining bread and pimento cheese or grill 2-4 sandwiches at a time, depending on size of skillet. Be careful not over-crowd the skillet.
  • Refrigerate any extra pimento cheese for up to one week.