Pimento Grilled Cheese with a Southern twist
Author: Jake Cohen
Cuisine: American
Serves: 4 sandwiches
- For the Pimento Cheese:
- 4 ounces extra-sharp cheddar, coarsely grated
- 4 ounces white cheddar, coarsely grated
- 1 cup drained pimento or roasted red peppers, finely chopped
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons hot sauce
- 1½ tablespoons dried parsley
- 1 tablespoon Worcestershire sauce
- ½ tablespoon lemon juice
- ¼ yellow onion, finely grated
- Kosher salt and freshly ground black pepper, to taste
- For the Pimento Grilled Cheese:
- Four 6-inch focaccia rolls, halved
- 20 pickled jalapeño slices
- 2 vine-ripe tomatoes, thinly sliced
- Pimento cheese
- 1 stick unsalted butter, divided
- Make the pimento cheese: In a large bowl, stir all of the pimento cheese ingredients until smooth.
- Make the grilled cheese: Preheat the oven to 400° and place a wire rack on a sheet pan. Lay out the bottoms of the focaccia rolls on a cutting board and top each with 5 pickled jalapeño slices. Divide the tomato slices among the bottoms, followed by the pimento cheese, then add the tops of the focaccia rolls, and press to close.
- In a large cast-iron skillet, heat 2 tablespoons of the butter over medium heat. Place 2 of the sandwiches in the pan and place a heavy pan on top to weigh them down. Cook until golden, 3 to 4 minutes. Flip the sandwiches, add 2 more tablespoons of butter and cook, replacing the pan on top, until the other sides are golden, 3 to 4 minutes. Transfer the sandwiches to the prepared sheet pan and repeat this process with the remaining sandwiches and butter.
- Bake the sandwiches in the oven until the cheese is completely melted, 5 minutes, then cut each in half and serve.
Recipe by Finesse Corner at https://finessecorner.com/pimento-grilled-cheese-with-a-southern-twist/
3.4.3177