Thursday, January 12, 2012

Pimento Grilled Cheese

Hello, meet my friend, Pimento Grilled Cheese. He's the amazing, gooey, tangy, Southern gentleman cousin of your boring old grilled cheese. He's the grilled cheese you've been looking for your whole life.

Seriously, this sandwhich is amazing. Pimento cheese was first introduced to me as a dip...and even then it was good. Once I learned that in the south, it's used in all kinds of recipes, especially grilled cheese, I was really excited. It's fast, easy to keep in the fridge, and pretty versitile. give it a try and you just might think twice before making your next grilled cheese with your old boring cheese slices....

Keep in mind, the recipe below is for Pimento Cheese - you can use it as a dip, spread, etc. This version of the recipe makes about 8 (6 ounce) servings.

Pimento Grilled Cheese

1 pound grated Cheddar
1/2 pound grated Pepper Jack
1 (4-ounce) can diced pimentos, with their juice
1/3 teaspoon granulated garlic
1/3 teaspoons granulated onion
About 1/2 teaspoon freshly ground black pepper
Pinch cayenne
About 1/2 tablespoon green chili sauce (optional)
2/3 cup mayonnaise

In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.

To make a grilled cheese:
Preheat a skillet to medium heat. Take 2 slices of bread and butter one side. On the non-buttered side, spread some pimento cheese. Slap them together and grill on the skillet until the bread is golden and the pimento cheese is melted.