Pimento Grilled Cheese Sandwich is a crispy, creamy, and boldly flavored classic comfort food. Deeply satisfying and perfectly rich.
From the Ground Philly Cheesesteak Grilled Cheese, Fig and Bacon Grilled Cheese, and now the Pimento Grilled Cheese Sandwich. This classic Sandwich Recipe is easy to change up and perfect for lunch.
Sabrina’s Pimento Grilled Cheese Sandwich Recipe
Pimento Grilled Cheese is great to whip up when you’re starving, but want something a little fancier than your average grilled cheese. You’ll have a smooth velvety center with an enjoyable savory taste with every bite. This sandwich offers minimal prep for those who want a meal now! Besides Tomato Soup, this goes great with Cream of Broccoli Soup or serve with an Italian Salad on the side. Check out the variations under the recipe card for an even more creative meal.
Recipe Card
Ingredients
- 2 cups shredded extra-sharp Cheddar cheese
- 8 ounces cream cheese , softened
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 ounces pimento , diced and drained
- 1/2 teaspoon kosher salt
- 12 slices white bread
- 4 tablespoon butter
Instructions
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, pimento and salt into the large bowl of a mixer.
- Beat at medium speed, with paddle if possible, until thoroughly combined.
- Spread the butter on one side of each of the 12 slices of bread.
- Butter side down on the cutting board.
- Top four slices with the cheese mixture and close the sandwiches pressing down lightly.
- In a cast iron pan or griddle on medium low, add the sandwiches and cook for 5-7 minutes on each side
Nutrition
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Chef’s Note
If you want the gooiest result, the key is to cook on medium low heat. If the stovetop is too high, you’ll brown the bread quickly without allowing the filling inside to fully melt. Don’t flip too often, or the bread won’t toast properly.
Table of contents
Can this be made ahead of time?
This sandwich is best served fresh, however you can make the Pimento Cheese ahead of time for grilled sandwiches later. Store the pimento mixture properly, and use within 5 days of making.
How to Store
- Serve: Don’t leave out at room temperature for longer than 2 hours.
- Store: If you don’t finish, you can keep it in plastic wrap or an airtight container after it has cooled to room temperature in the fridge for up to 5 days. I wouldn’t suggest leaving it to the last minute to eat, however, as the bread will be very soggy. For best results, store the cheese mixture on its own without slices of bread.
- Freeze: I don’t recommend freezing this recipe.
Variations
- Cheese: Mix it up a little with different varieties of cheese. You can use Irish cheddar, mozzarella, pepper jack, or Swiss.
- Sauce: Add a dash of any temperature hot sauce to have a bolder, zestier flavor. If hot sauce isn’t your flavor of choice, add a drizzle of Worcestershire sauce. The rich, savory taste of the sauce goes great with the smoothness of the sandwich.
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