Instructions:
- In a medium bowl, combine the shredded cheddar, cream cheese, mayonnaise, drained pimentos, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Mix until smooth and well blended.
- Lay out 4 slices of bread and spread each with a generous amount of the pimento cheese mixture. Top with the remaining 4 slices to form sandwiches.
- Butter the outside of each sandwich on both sides.
- Heat a skillet or griddle over medium heat. Add sandwiches and cook for 3–4 minutes per side, pressing lightly, until the bread is golden brown and the cheese is melted.
- Remove from skillet, let cool slightly, then slice in half and serve warm.
Variations :
- Bacon Boost: Add a slice or two of crispy bacon to each sandwich before grilling.
- Spicy Style: Layer in pickled jalapeños or a dash of hot sauce for added heat.
- Southern BLT: Add a slice of tomato and arugula or lettuce along with the bacon.
- Hearty Version: Use thick-cut Texas toast or brioche for a bakery-style upgrade.
- Mini Grilled Bites: Cut sandwiches into quarters and serve as appetizers with toothpicks.
Tips :
- Use room temperature cream cheese for a smooth, easy-to-mix filling.
- For extra crispiness, grill with a cast-iron skillet or sandwich press.
- Don’t overfill—a modest spread melts evenly and prevents leaks.
- Pair with tomato soup, kettle chips, or a vinegar-based slaw for the perfect side.
- Leftover pimento cheese can be stored in the fridge for up to 5 days—perfect for spreading on crackers or dipping veggies.
Creamy, crispy, and unapologetically Southern, these grilled pimento cheese sandwiches are the kind of comforting, nostalgic food that always hits the spot.
