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This pimento grilled cheese sandwich features homemade pimento cheese slathered on two slices of bread and toasted to golden brown perfection. It’s the perfect 15-minute comfort meal.
Want to try more savory sandwiches with cheesy goodness? Try these cheesy breakfast sliders or fluffy egg sandwiches next.
About This Recipe
Traditional pimento cheese is a Southern staple that combines grated cheese with diced pimento peppers, mayonnaise, and various seasonings. Its creamy texture and tangy flavor take a regular grilled cheese to the next level.
This sandwich is rich, savory, full of texture, and robust in flavor. It makes the perfect lunch or dinner entree when you need something quick and hearty. And it’s something everyone in the family will love.
Use any leftover cheese as a dip for your favorite crackers and veggies, a sandwich spread, or even a burger topping.
Looking to make more of your own cheese recipes? Try this Boursin cheese recipe, vegan cashew queso, or blueberry goat cheese next time!
How to Make Pimento Grilled Cheese
Here are the basic steps, with images, for this pimento grilled cheese sandwich. Skip down to the recipe card below for the full printable recipe.
1. Make the pimento cheese recipe.
Add all of the pimento cheese ingredients to a large mixing bowl and stir until the creamy spread is well combined.
2. Prep each piece of bread.
Spread the butter on one side of each bread slice. With the butter facing the outside on both pieces of bread, fill each sandwich with 2-3 heaping tablespoons of pimento cheese.
3. Grill the sandwich.
Heat a medium or large nonstick skillet over medium heat. Place two sandwiches in the hot skillet and cover with a lid. Cook for 2-3 minutes, until the bread is golden brown and crispy. Flip and repeat on the other side, until the outside of the bread is golden and crunchy and the cheese is melted.
Expert Recipe Tips
- Use hearty bread: For the best results, I like the way hearty sourdough or ciabatta bread holds up to the heat, butter, and cheese. You could use any bread you have on hand like white bread, wheat bread, or brioche. I’ve tested this with gluten-free bread and it worked well too.
- Add bacon jam: This recipe originally included this bourbon bacon jam as well. You can add it to the grilled cheese or simply add a few slices of crispy bacon.
What to Serve with Pimento Grilled Cheese
This creamy, savory sandwich would taste great with a lighter side to complete the meal. Here are a few ideas to pair it with:
- Crunchy kale salad with apples and balsamic.
- A bowl of soup like this light, easy vegetable soup.
- Our healthy fruit salad or fresh slices of your choice of fruit.
- Pickle spears and coleslaw.
Freezing and Storing Tips
Store the pimento cheese on its own in an airtight container for up to 5 days. Leftover sandwiches will keep in the fridge for up to 3 days.
To reheat the sandwich, place it on a skillet over medium heat until warmed and the cheese is melted.
If you make these pimento cheese sandwiches, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Cheese Recipes
- Fried goat cheese balls
- Honey walnut vegan cheese spread
- Cottage cheese dip
- Baked white cheddar mac and cheese
- Boursin cheese pasta
Pimento Grilled Cheese
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Ingredients
Homemade Pimento Cheese
- 4 ounces full-fat block cream cheese room temperature
- 1 1/2 cups extra sharp cheddar cheese grated
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon red wine vinegar
- 1 (6-ounce) jar pimiento chilis chopped
- 1/2 teaspoon EACH: onion powder, garlic powder, and paprika
- 1-2 teaspoons hot sauce
Grilled Cheese
- 8 slices of bread, I used Sourdough (Note 1)
- 2-3 Tablespoons salted butter
Instructions
- Add all of the pimento cheese spread ingredients to a large bowl and stir to combine with a rubber spatula. Alternately, use an electric mixer until creamy and well combined. Store the pimento cheese in an airtight container for up to 5 days or use it right away in the grilled cheese sandwich.
- Spread the butter on one side of the bread slices. With the butter facing the outside, fill the the sandwiches with a generous amount of pimento cheese (I used 2-3 heaping Tablespoons each).
- Heat a medium nonstick skillet over medium heat. Working in batches of 2 sandwiches, place the sandwiches in the hot skillet and cover with a lid. Allow to cook for 2-3 minutes, until the bread is golden brown and crispy then flip and repeat on the other side, until the outsides are golden and crunchy and the cheese is melted. Serve right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
