Seriously, this sandwhich is amazing. Pimento cheese was first introduced to me as a dip...and even then it was good. Once I learned that in the south, it's used in all kinds of recipes, especially grilled cheese, I was really excited. It's fast, easy to keep in the fridge, and pretty versitile. give it a try and you just might think twice before making your next grilled cheese with your old boring cheese slices....
Keep in mind, the recipe below is for Pimento Cheese - you can use it as a dip, spread, etc. This version of the recipe makes about 8 (6 ounce) servings.
Pimento Grilled Cheese
1 pound grated Cheddar
1/2 pound grated Pepper Jack
1 (4-ounce) can diced pimentos, with their juice
1/3 teaspoon granulated garlic
1/3 teaspoons granulated onion
About 1/2 teaspoon freshly ground black pepper
Pinch cayenne
About 1/2 tablespoon green chili sauce (optional)
2/3 cup mayonnaise
In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.
1 pound grated Cheddar
1/2 pound grated Pepper Jack
1 (4-ounce) can diced pimentos, with their juice
1/3 teaspoon granulated garlic
1/3 teaspoons granulated onion
About 1/2 teaspoon freshly ground black pepper
Pinch cayenne
About 1/2 tablespoon green chili sauce (optional)
2/3 cup mayonnaise
In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.
To make a grilled cheese:
Preheat a skillet to medium heat. Take 2 slices of bread and butter one side. On the non-buttered side, spread some pimento cheese. Slap them together and grill on the skillet until the bread is golden and the pimento cheese is melted.
Enjoy!
YUMMM!!
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