Grilled Pimento Cheese Sandwich

The Swedish Chef

This recipe is extremely similar to the one that I've been using for years, which I found in a very old Southern Living magazine from decades ago. They suggested adding 1 tsp. Worcestershire sauce, 1 tsp. dehydrated onion flakes, and 1/4 tsp. of Red Pepper Flakes or Ground Red Pepper. The ratio given above is exactly how I make it; other recipes have waaaay too much cheese and not nearly enough mayo to bind the ingredients together. I use Kraft Extra Sharp Cheddar Cheese but after reading another review, here, I want to try out some Extra Sharp White Cheddar!  I did the grilled cheese exactly per instructions....and it turned out it was NOT for me. ~insert Sad Face~ The problem was that the cheese spread melted EVERYWHERE and never solidified enough in the sandwich to bite down upon without the filling oozing out all over the place. So, I then tried just toasting and buttering 2 slices of bread and spreading some slightly room temp pimento spread onto the warm toast and that worked like a charm! I've eaten this spread for decades on Ritz crackers and on celery but never thought of eating it on toast. I'm happy for those that liked their grilled cheese sammies, but I'll be eating mine on toast when I want one with a bowl of homemade tomato soup. :D<br /><br />