A grilled pimento cheese sandwich is a grilled cheese made with homemade pimento cheese, and once you’ve had one, it’s hard to go back to plain sliced cheddar. Sharp cheddar, cream cheese, and pimentos melt into a tangy filling that oozes just enough at the edges, and butter crisps the bread so itโs golden brown. If you’ve only ever had pimento cheese cold on crackers, it’s even better hot. The spread goes straight from the mixing bowl to the skillet, so you’ll have lunch ready in less than 15 minutes.
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Key Ingredients and Substitutions
The complete ingredient list and measurements are listed in the printable recipe below.
- Sharp cheddar: Grate it from a block. Bagged shredded cheese has a coating to keep it from clumping, and that coating keeps it from melting as smoothly. Sharp cheddar has enough bite to come through the mayo and cream cheese.
- Whipped cream cheese: Cream cheese isn’t traditional in pimento cheese, but it gives the spread a softer, creamier texture and helps it melt. We prefer whipped cream cheese so you don’t need to soften it or chill the spread before using it.
- Mayonnaise: A traditional pimento cheese ingredient, mayo binds the cheese and pimentos into a smooth, spreadable mix. We prefer Duke’s, a Southern cult classic.
- Pimentos: Jarred, diced pimentos are the classic choice. Drain them well so the spread doesn’t get watery. Diced roasted red peppers work if that’s what you have.
- Garlic powder and kosher salt: Garlic powder adds a savory note without fresh garlic’s sharp bite. Half a teaspoon of salt is plenty, since the cheddar and mayo bring their own.
- Bread: We prefer a soft brioche. It’s rich and tender, and it toasts to a deep golden brown. If you like a sturdier, tangier sandwich, sourdough works too.
- Butter: Soften it first so it spreads without tearing holes in the bread.
Make-Ahead and Storage
Make-Ahead: Mix the pimento cheese up to 5 days ahead and keep it covered in the fridge. Cold spread is stiff, so let it sit on the counter for about 10 minutes before spreading. Soft brioche tears easily, and a cold center takes longer to melt in the pan.
How to Store: Keep leftover pimento cheese in an airtight container in the fridge for up to 5 days. The sandwiches are best eaten fresh, right out of the skillet.
Recipe Tips and Notes
- Cover the pan for the first minute. A lid traps the heat and starts melting the filling before the brioche gets too dark. Uncover it for the rest of the time so the bread can crisp up.
- Don’t overfill. About โ cup per sandwich is the right amount. Any more and the filling slides out the sides before the center melts.
- Keep the heat at medium. Brioche browns fast thanks to its sugar and eggs. If the outside darkens before the cheese melts, turn the heat down a notch.
- Make it spicy. Stir in a spoonful of diced pickled jalapeรฑos, or use our jalapeรฑo pimento cheese as the filling.
- Serve it with soup. Tomato soup is the classic, and we also enjoy it with broccoli cheese and bacon soup or Texas chili.
- Use up the extra spread. Serve it with crackers and celery sticks for an afternoon snack, or add it to a small meat-and-cheese board with charcuterie skewers and marinated ciliegine.
Frequently Asked Questions
More Recipes to Try
If grilled cheese is your go-to lunch, try these:
- BBQ Chicken Grilled Cheese โ Leftover chicken, BBQ sauce, and melty American cheese on buttery brioche.
- BBQ Pulled Pork Grilled Cheese โ Leftover pulled pork and BBQ sauce grilled with American cheese on brioche until crispy.
- Brie and Apple Grilled Cheese โ Melted brie, crisp apple slices, and fig jam between buttery toasted bread.
- Caprese Panini โ Fresh mozzarella, ripe tomatoes, and basil pesto pressed between crispy bread.
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Grilled Pimento Cheese Sandwich
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Equipment
- Medium Bowl
- Large Skillet (10 inches)
- Box Grater or Food Processor
Ingredients
- 4 ounces sharp cheddar cheese
- ยผ cup mayonnaise
- 1 teaspoon garlic powder
- ยฝ teaspoon kosher salt
- ยฝ cup whipped cream cheese
- 1 ยฝ tablespoons pimentos, diced and drained (or diced red peppers)
- 4 thick slices brioche or sourdough bread
- 2 tablespoons butter, softened
Instructions
- Grate the cheddar cheese using a box grater or food processor.
- In a medium bowl, combine the mayonnaise, garlic powder, and kosher salt.
- Add the whipped cream cheese and pimentos to the mayonnaise mixture and mix well.
- Add the grated cheddar cheese and stir until fully combined.
- Heat a skillet or griddle over medium heat.
- Butter one side of each of the 4 bread slices.
- Place 2 slices buttered-side down. Spread โ cup of pimento cheese evenly over each. Top with the remaining 2 slices, buttered-side up.
- Place the sandwiches on the heated skillet or griddle and cover with a lid for about 1 minute. Uncover and cook for 2 more minutes, until golden brown. Flip, cover for 1 minute, then uncover and cook for about 2 more minutes, until the second side is golden and the cheese is melted.
