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Posh Pimento Grilled Cheese

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Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

 
I don’t know why National Grilled Cheese month is in April. Grilled Cheese (and tomato soup) reminds me of chilly autumn days when my dad would make my sister and me rake leaves on Saturday afternoons. We loathed this chore and practically loathed him by the time we were called in for lunch. Nine times out of ten, there were grilled cheese sandwiches waiting. And thank goodness for dad’s sake that there were, because there wasn’t much that could make us un-furrow our brows and un-cross our arms other than that ooey-gooey-melty-cheesy-goodness we loved so much.

Now I’ve grown up a bit and my taste buds have matured. While I still love a grilled cheese straight up, there are so many ways to make it more fun. Inspired by a Grilled Pimento Cheese Sandwich submitted by Tasty Kitchen user amaddux, I developed a recipe for this Posh Pimento Grilled Cheese made with homemade mayonnaise to celebrate National Grilled Cheese Month. And also to celebrate the fact that I’m grown up, live in an apartment and never have to rake leaves again.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

To make a Posh Pimento Grilled Cheese you need the following ingredients: eggs, Dijon mustard, light olive oil, lemon, salt, pepper, cheese, pimento-stuffed olives (or just pimento), Worcestershire sauce, bread and butter. I’ve shown pimento and pimento-stuffed olives. For those who don’t like olives, just use plain pimento instead.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Let’s make the mayonnaise first. Start by putting the three egg yolks into your food processor. I had high hopes for three perfect yolks, but of course I busted one.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Then add one teaspoon of Dijon mustard. Process the yolks and mustard for a few seconds until just mixed.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Then slowly start to add the oil (I used a light olive oil). You can start adding the oil a bit faster when you hear and see that the mayonnaise is starting to form.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Then you get this: beautiful, golden mayonnaise. If you had known it was this easy, wouldn’t you always make it yourself? Once I tasted it, I knew I would never go back to store-bought mayonnaise again.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Make this already perfect mayonnaise more delicious by adding a good squeeze of lemon juice …

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

And a generous sprinkling of salt and black pepper.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Now we make the pimento cheese. Here we are divided. For the olive-lovers we have pimento-stuffed olives; for those who are not olive-lovers, we have plain pimento. Give those a rough chop or a quick dice.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Cheese is important. Get good sharp, cheddar. The sharper the better.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

To the cheese, add the olives (we’re going with olives because I love ‘em).

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Then you want to add 1/4 cup plus one tablespoon of your lovely mayo (the rest you can save in a jar and it will keep for up to a week).

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Add some Worcestershire sauce and pepper, then mix to combine. This makes about 1 and 1/3 cup pimento cheese.

I completely understand if you want to stop here, grab a bag of pita chips and dig into this cheesy goodness. But if you’ll bear with me for just a few more minutes, we’re going to take it to the next level. And you’ll be glad we did.

Place a large skillet over medium heat. Low (temperature) and long (time) are best for grilled cheeses. You want to let the outside crisp up and the cheese inside to melt.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Get eight slices of bread and put 1/3 cup of pimento cheese on each half.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.>

Evenly distribute the cheese before covering it with the other slice of bread.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Spread butter on one side of the bread, then place it (butter side down) on the skillet.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

While it’s on the skillet, butter the other slice of bread. Toast on both sides until golden brown.

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

Cut in half and serve. Enjoy!

 
 
 
Tasty Kitchen Blog: Posh Pimento Grilled Cheese. Guest post by Maggy Keet of Three Many Cooks, recipe from Three Many Cooks and inspired by TK member amaddux.

 
Thanks for the inspiration, amaddux!

 
 

Printable Recipe

Posh Pimento Grilled Cheese

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

Prep Time:

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Difficulty: Easy

Servings: 4

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Description

April is National Grilled Cheese month! Celebrate with this Posh Pimento Grilled Cheese (with homemade mayonnaise!).

Ingredients

  • FOR THE MAYONNAISE:
  • 3 whole Eggs Yolks
  • 1 teaspoon Dijon Mustard
  • 1 cup Light Oil Such As Olive Oil Or Ground Nut Oil (the Less Flavor The Better)
  • 1 dash Lemon Juice To Taste
  • 1 pinch Salt And Pepper, to taste
  • FOR THE PIMENTO CHEESE:
  • ½ cups Chopped Pimento-stuffed Olives OR Chopped Pimento (if You’re Not A Fan Of Olives)
  • 8 ounces, weight Sharp Cheddar Cheese, Grated
  • 5 Tablespoons Homemade Mayonnaise
  • ½ teaspoons Worcestershire Sauce
  • ¼ teaspoons Pepper
  • FOR THE SANDWICH:
  • 8 slices Bread
  • 4 Tablespoons Butter, Softened

Preparation Instructions

Place egg yolks and dijon mustard in a food processor. Process for a few seconds until just mixed. Slowly add the oil (you can start adding the oil a bit faster when you hear and see that the mayonnaise is forming).

Add a good squeeze of lemon juice and a generous sprinkling of salt and black pepper.

In a separate bowl, mix the olives or pimento and the cheese.

Add 1/4 cup plus one tablespoon (5 tablespoons total) of the mayonnaise to the cheese and pimento mix, followed by the Worcestershire sauce and pepper, then mix to combine. This makes about 1 and 1/3 cup pimento cheese.

Place a large skillet over medium heat. Put 1/3 cup of the pimento cheese on each of four slices of bread.

Cover the cheese with the other slice of bread. Spread butter on one side of the bread, then place it (butter side down) on the skillet, then butter the other slice of bread.

Toast on both sides until golden brown. Cut in half and serve. Enjoy!

 
 
_______________________________________

Three Many Cooks is the always-entertaining food blog of Pam Anderson and her two daughters, Maggy and Sharon. Pam is a well-known and much-respected food writer and author, Maggy is a “hippy adventurer meets 1950s housewife,” and Sharon refers to herself as a recovering food snob learning to survive on a graduate student’s budget. Theirs is a strong relationship both inside and outside the kitchen, and it shows in the food they create and the stories they tell.

 

38 Comments

Comments are closed for this recipe.

Frannabelle on 4.21.2011

Well, doncha know I woke up CRAVING this very item for breakfast, after reading it probably 14 times since it was published. So I go through the pantry and I have EVERYTHING! (insert happy dance here) I almost started to load the 10 year old Cuisinart when I hear this kinda springy, boingy kinda noise. This can’t be good. Well ding dang it, my bowl won’t work because the springy-boingy thing in the handle has broken! GRRRRR! So, not to be deterred by technology, I poke my head in the fridge and spy Dukes mayo and multigrain tortillas. I think this was the best quesadilla I ever tasted. Sublime! (burp!) Sorry. S’cuse please. Now I’ve gotta find a bowl online so I can make 3MC’s mayo next time. (like, for dinner!) When that happens, I’ll probably rapture on outa here! This pimento cheese is GOOOOOD, Peeps!

Jody on 4.20.2011

Nom!! This sandwich looks amazing, I can hardly wait to try it. I don’t have a food processor, I’ll be attempting to make the mayo using my trusty stick blender.

Thanks for the great post!

Amy | She Wears Many Hats on 4.19.2011

I don’t know how I missed this one last week, but me oh my…

Kathy H on 4.18.2011

OMG that looks amazing! When I first moved from NY to GA my best friend there could not believe that I never had pimento cheese! Wait until I send him this recipe….we are both olives fanatics!

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chefjenwin on 4.18.2011

Kara Lynn, I wonder if you are adding the olive oil in drips or just putting it all in the small food chopper at once. That could be the problem with thickening as it does really require almost a drop-by-drop procedure. If that isn’t possible with your chopper, you can try doing it by hand with a whisk – definitely be ready for some arm fatigue!
As far as “safe” mayo, in order to completely achieve that you must have pasteurized egg yolks. Which actually are pretty easy to do. Here is a link: http://hubpages.com/hub/Safe_homemade_mayonnaise_An_easy_technique_that_guarantees_safe_homemade_mayonnaise
Incidentally, most salmonella contamination comes from the shell of the egg, not the egg itself.

Kara Lynn on 4.18.2011

So… am I a total doofus or what?? I cannot get the mayo to thicken. It just stays in liquid form. I don’t have a food processor. I tried using my small food chopper, which I’ve used as a substitute for the processor before.
Help!!! Someone, for the love of Pete… I want to make this sandwich for lunch!!!!!

Elizabeth on 4.17.2011

I love grilled cheese sandwiches, and I love pimento cheese, but never thought of combining the two! That looks yummy. I’ll have to try.

Home made mayo was one of the first things I learned to make as a teen. I quit because of salmonella scares. Do you have any hints for those of us who can’t always get ranch fresh eggs? I’d love to do home made mayo again.

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redfinch on 4.17.2011

I’m going to make this ASAP!!!

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LibraLoves on 4.17.2011

I keep hearing about Pimento cheese sandwiches lately – they’re very popular in Brooklyn right now. It looks awesome! Will definitely give it a try.

Andi on 4.17.2011

Blush! Looks delicious can’t wait to try it.

Janelle on 4.17.2011

maybe it’s during April b/c of Lent. We used to have tomato soup and grilled cheese often during the Lenten season. Looks fabulous, will have to give it a try.

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bestfoodies on 4.17.2011

This is really good and quick with a panini press….yum! Your detailed pictures are great.

Courtney on 4.16.2011

Oh this looks so good! Now I am going to have to make grilled cheese for dinner.

I usually make two different versions of pimiento; one with half white and half yellow cheddar and some chipotle for heat, and the other with white cheddar, garlic mayo and lots of fresh herbs…but I am going to have to add this olive version to my pimiento arsenal!

Lori E. on 4.16.2011

I love making grilled cheese but instead of buttering the bread before making the sandwich, I use mayo – it makes a really good crispy, golden crust. I wonder how it would work to use the dijon mayo on the outside of the sandwich? Too much of a good thing or would it make the sandwich even more “posh”?

Susan on 4.16.2011

What about food poisoning issues with the uncooked eggs? I used to make my own mayonnaise (and loved it) but stopped because of the contamination possibilities.

laura on 4.15.2011

Sounds yummy, but I am not a fan of dijon mustard…….what would i put in the mayo instead??? Thanks!

Michelle on 4.15.2011

Freakin’ YUM!!! I will definitely be making this. It is calling (Nay, screaming) my name. I will use orange cheese just because.

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warmvanillasugar on 4.15.2011

This looks crazy good. Creative!

Wenderly on 4.15.2011

Be still my heart. This has *everything* that I LOVE. And would you believe that I have never made my own mayo? After watching you, I’ll never go back!

I shall be forever grateful to you, Mags, for leading me to the make-your-own-mayo light.

Heather of Kitchen Concoctions on 4.15.2011

What a great twist on an old classic!

Tracee on 4.15.2011

Perfect putting it on my weekend menu, drooling already !

Liz Bruner on 4.15.2011

This is the PERFECT Lenten Lunch! Thanks so much, your pictures are beautiful! Happy Easter!

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rmhaugen on 4.15.2011

YUM! Definitely trying this out this weekend! =)

Hillary on 4.15.2011

I love how this whirled spread will just melt creamy good when toasted. When I make grilled cheese sandwiches, I spread Djon mustard on the bread instead of butter and it works just as well, adds a bit more tang. Lovely recipe, thanks!

Kim on 4.15.2011

YUMMY! Ive always been happy with cream cheese and green olives on my grilled cheese. This sounds like a huge step up!! I am so making this for dinner tonight!

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ThreeManyCooks on 4.15.2011

Liv, feel free to swap orange cheese for the white and add a bit a cayenne. I think the heat would be great in this, you’re right. I’ve got strong Southern roots, but I was born and raised in the North :) This is just my take on pimento cheese.

Emily, great comments on keeping mayo! Thanks for that.

Kara on 4.15.2011

Oh my goodness. I bet this is a little like PW’s olive cheesy bread that I adore. Must try this soon.

liv on 4.15.2011

interesting…in the south, we’d be wondering why not a little orange cheese (at least for color) and where is the cayenne? pimiento cheese needs some heat.

Emily on 4.15.2011

Yummy. I always make my own mayonnaise after I discovered how simple it was. And you can avoid all the junk that’s in the store bought stuff! To make it keep longer in the fridge just add a tablespoon of whey to the egg yolks, and after you’ve made it let it sit on the counter at room temperature for about 7 hours. Then you can stick it in the fridge and it will keep for WEEKS. I always do this, because we have a hard time eating it all in time.

Amy at CreativeSpace on 4.15.2011

How did you know that I’ve been dreaming of pimento cheese lately? This looks scrumptious, you mind reader, and a tastier version that what I had thought up. Thank you!

Maggy on 4.15.2011

Hey Kristen – Click on the recipe at the bottom of the post! All the measurements and ingredients are there :)

lauren in arkansas on 4.15.2011

my butt has doubled in size by the time I finished reading this recipe! hahahaha! I can’t wait to try this one!

Kristen on 4.15.2011

This looks amazing! Can’t wait to make it! Maybe I am missing it somewhere, but how much olive oil goes into the mayo?

Monica Hoff on 4.15.2011

Mmmmmm, it contains two of my favorite things, green olives & dijon mustard, looks delicious!!!!!!!!!

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callimakesdo on 4.15.2011

That last photo with the cheese oozing out has my mouth watering. What a lovely sandwich! I think I have everything to make them today. Yum!

Manny on 4.15.2011

I do a similar sandwich, but I butter both sides of the bread and just put it on a cookie sheet in a 400 degree oven. Less mess and the bread gets super crispy!

Michelle on 4.15.2011

That is a fancy pants sandwich! It sounds tangy and full of flavor. I want it and it is only 6am!

Jessica @ How Sweet It Is on 4.15.2011

I think I know what’s for lunch today!