Go Back
–+ servings
pimento grilled cheese halves stacked with melty cheese coming out

Pimento Grilled Cheese

No ratings yet
Pimento grilled cheese
PRINT RECIPE PIN RECIPE
Prep Time10 minutes
Cook Time3 minutes
Total Time15 minutes
Servings: 4 sandwiches
Author: Molly Thompson

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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!