Recipe courtesy of Claire Robinson
Grilled Pimento Cheese Sandwich
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- Level: Easy
- Total: 3 hr 27 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 12 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 397
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 55 mg
- Sodium
- 463 mg
- Level: Easy
- Total: 3 hr 27 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 12 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 397
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 55 mg
- Sodium
- 463 mg
Ingredients
Directions
- Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours.
- Spread some additional mayo on 1 side of each slice of toasted bread. Arrange 6 slices, mayo-side down, on a clean work surface. Place 2 heaping tablespoons pimento cheese evenly on the 6 slices of bread and top with the remaining 6 slices of bread, mayo-side facing up.
- In a large nonstick skillet over moderate heat, cook 3 sandwiches until the bread is golden brown and the cheese is starting to melt, about 3 minutes. Turn the sandwiches over and cook until golden brown, about 3 minutes more. Wipe the pan clean and repeat with the remaining 3 sandwiches.
- What To Toss In: If you like your pimento really spicy, you can always add some chipotle in adobe sauce to give it a smoky flavor. This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it.
