Pimento Grilled Cheese
Pimento grilled cheese
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Servings: 4 sandwiches
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
Serving: 1sandwich | Calories: 668kcal | Carbohydrates: 68g | Protein: 24g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 1231mg | Fiber: 3g | Sugar: 6g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 371mg | Iron: 5mg
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