I had never heard of Pimento Cheese until my sister-in-law made it for a Super Bowl party we were having at Walt Disney World. My family loved it. Then when we visited family last Christmas she made a whole dish just for us!
The other night I was trying to think of something simple to replace a dinner that no one was going to eat. We have had that awful, gunky, flu/cold thing going through our house. I have not and will not get it. I am determined. But, no one really wanted to eat much and I thought a casserole would just go to waste.
What to do? I remembered this cheese dip. I had extra sharp cheddar cheese so I thought even stuffy noses might still be able to taste some of the flavor and if I add a bit of garlic to the dish maybe it will help their colds.
I started by spreading it on crackers for the kids My daughter was the one who thought of making the dish into grilled cheese. She thought it would be perfect on cheap, white bread. We had to give it a try.
Oh, and she also thought Pimento Cheese Macaroni and Cheese sounded really good so that may be making an appearance soon.
This ooey, gooey grilled cheese was just what the doctor ordered. Two of my family turned their noses up at it until it was made and they tasted it. They were converts. They both even asked me to bake the Pimento Cheese dip next time and serve it with bread sticks as they thought it was even better warm. I changed the recipe just a tad so that they could taste the cheese dip even through their colds.
Serve this with a nice hot soup and your meal is quick and tasty!
Grilled Pimento Cheese Sandwich
- 8 oz. extra sharp cheddar, freshly shredded (Do NOT use pre-shredded cheese in this recipe!)
- 1/4 cup softened cream cheese
- 1/2 cup jarred pimentos, drained
- 3 heaping tablespoons Hellman’s mayonnaise
- 1/2 teaspoon garlic powder
- a dash of red pepper flakes, if desired
- salt and black pepper, to taste
- white bread for sandwiches
- butter for sandwiches
- Mix all ingredients in a large bowl until it is smooth and spreadable. Taste and adjust salt, pepper and garlic to your liking. If you can make the cheese mixture a day before and refrigerate it overnight the flavors blend together much better but it is fine served right after you make it.
- Butter one side of bread and place it butter side down on a griddle over low heat. Spread pimento cheese over bread. Top with a second slice of buttered bread, butter side up.
- Once bread has browned and become crispy flip the sandwich over to the second buttered side. Watch this side as it will cook a bit faster than the first side.
- Once golden and crispy remove sandwich from pan and serve.