Pimento Grilled Cheese with a Southern twist
 
Prep time
Cook time
Total time
 
Author:
Cuisine: American
Serves: 4 sandwiches
Ingredients
  • 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
Instructions
  1. Make the pimento cheese: In a large bowl, stir all of the pimento cheese ingredients until smooth.
  2. 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.
  3. 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.
  4. 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/