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I love throwing together Pimento Grilled Cheese Sandwiches when I need a fun twist on a classic grilled cheese. I started making them for lazy weekend lunches and now my friends beg me for them. The cheesy pimento mix gets all gooey, sandwiched between buttery, thick-cut bread. It's creamy, a little tangy, and hits you with that perfect crunchy bite.
The first time I pulled these together was for a casual picnic with friends, and nobody could get enough of that tangy cheesy center. Now if there's a cozy night in, these are always in the mix for a little Southern touch.
Ultimate Ingredients
- Texas toast or rustic thick bread: sturdy slices make sure nothing falls apart Find a loaf with a crunchy outside so it stays together
- Italian blend dried herbs: brings a pop of flavor Feel free to grab any herby mix you like
- Unsalted butter: for that rich crispy bite Leave it out to soften so it’s easy to spread
- Black pepper: peps up the taste Freshly cracked works best
- Kosher salt: just a sprinkle wakes up all the flavors
- Chopped fresh chives: a gentle onion note Snip them fresh for punch
- Lemon juice: makes everything zing Use real lemon if you can
- Mayonnaise: makes it smooth and rich Real mayo only, trust me
- Cream cheese: brings the creamy vibes Let it warm up first for easy mixing
- Chopped pimento peppers: sweet and tangy, they do all the magic Pick the brightest, firmest jars
- Sharp cheddar cheese: deep, nutty flavor Shred your own for best melty results
Simple Step-by-Step
- Grill the Sandwiches:
- Set a big skillet over medium heat and let it get hot. Add your sandwiches and cook for 3–4 minutes until the bottom is super golden and crispy. Flip with care and keep going for another 2–3 minutes on the other side. The cheese inside should be hot and so melty that it stretches as you pull it apart.
- Put It All Together:
- Lay out four pieces of bread, butter side down. Scoop about a third of a cup of that chilled pimento mix onto each. Top with the other four slices of bread, making sure the buttered side faces up. You’ll end up with four loaded sandwiches, ready to sizzle.
- Spread on the Herby Butter:
- In a little bowl, mash the soft butter with a bunch of Italian herbs and a pinch of salt. Cover just one side of every bread slice with this mix. This is your secret to extra golden crusts.
- Mix Up the Pimento Cheese:
- Grab a bowl and stir together cheddar, pimentos, cream cheese, mayo, lemon juice, chives, salt, and pepper. Make sure it’s smooth and even. Stick it in the fridge for at least an hour—this makes it easier to spread and brings the flavors together.
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The sharp cheddar is my favorite part. It totally makes the cheese blend pop. I still remember my sister fighting me for the last of it, licking the spoon clean. We crammed into my old kitchen, just laughing and cooking together.
Smart Storage
Leftover pimento cheese goes in a container in the fridge. It'll last up to five days. As for extra sandwiches, wait for them to cool, wrap them up tight, and stash in the fridge. Eat cold if you like, or throw them in a pan and crisp them up for a super quick bite.
Swap It Out
If cheddar isn't your thing or you want some kick, throw in some pepper jack or Monterey Jack for half the cheese. For gluten free needs, just grab your favorite gluten free bread. No Italian blend? A little dried basil and oregano does the trick.
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Fun Ways To Serve
Pair these with hot tomato soup or crunchy dill pickles for a killer combo. When it’s warm, chop into sticks and add piles of crisp veggies. If it’s movie night, slice them up for easy bite-size snacks.
How It All Started
Pimento cheese came alive in the American South in the early 1900s when folks started mixing cheddar with sweet pimento peppers as an easy spread. It quickly turned into a go-to for lunches—showing up at soda shops and picnics all over the South.
Recipe FAQs
- → How can I make the pimento cheese spread smoother?
Mix sharp cheddar, mayo, cream cheese, and a bit of lemon juice in a blender. Refrigerating it allows all the flavors to come together nicely.
- → What type of bread is ideal for these sandwiches?
Go for thick-cut rustic bread or Texas toast, as they hold up better to grilling and the gooey filling.
- → Can I make the cheesy spread in advance?
Absolutely! Refrigerate it for an hour or even overnight—it gets tastier the longer it sits.
- → What’s the secret to an extra-crispy sandwich?
Make sure the bread is buttered evenly and grill it over medium-low heat for that deep, golden crunch without burning.
- → What sides go well with these sandwiches?
A bowl of tomato soup, tangy pickles, or a light salad complement these sandwiches perfectly.