Grilled Pimento Cheese Sandwich

Yield: 6 servings.


  • 1 1/2 cup shredded best quality sharp cheddar cheese
  • 1/2 cup real mayonnaise + extra for grilling
  • 1 (4 oz) jars chopped pimentos, drained
  • pinch of cayenne pepper
  • Kosher salt and freshly ground cracked black pepper
  • 12 slices brioche bread, lightly toasted


  1. Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined.  Season to taste with salt and pepper.  Cover and chill for at least 3 hours.
  2. Spread mayo on one side of each slice of toasted bread.  Arrange 6 slices, mayo side down, on clean work surface. Divide 2 heaping tablespoons of pimento cheese evenly among 6 slices of bread and top with remaining slices of bread, mayo side facing up.
  3. In a large non-stick skillet over moderate heat cook 3 sandwiches until bread is golden and cheese is starting to melt, about 3 minutes.  Turn sandwiches over and cook until golden brown, about 3 minutes more.  Wipe pan clean and repeat with remaining sandwiches.

 What to toss in: if you like your pimento really spicy you can always add some chipotle in adobe sauce to give it a smoky flavor.   This can also be used as a entertaining dip.  Just arrange some baby carrots and cut up some celery sticks around the cheese. People will be flocking to it.