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.
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.
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.
Then add one teaspoon of Dijon mustard. Process the yolks and mustard for a few seconds until just mixed.
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.
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.
Make this already perfect mayonnaise more delicious by adding a good squeeze of lemon juice …
And a generous sprinkling of salt and black pepper.
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.
Cheese is important. Get good sharp, cheddar. The sharper the better.
To the cheese, add the olives (we’re going with olives because I love ‘em).
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).
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.
Get eight slices of bread and put 1/3 cup of pimento cheese on each half.
Evenly distribute the cheese before covering it with the other slice of bread.
Spread butter on one side of the bread, then place it (butter side down) on the skillet.
While it’s on the skillet, butter the other slice of bread. Toast on both sides until golden brown.
Cut in half and serve. Enjoy!
Thanks for the inspiration, amaddux!
April is National Grilled Cheese month! Celebrate with this Posh Pimento Grilled Cheese (with homemade mayonnaise!).
- 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
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.