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Grilled Pimento Cheese Sandwiches

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Roasted jalapeños add a smoky flavor to this decadent Southern sandwich.

Ingredients

  • FOR THE ROASTED JALAPEÑO PIMENTO CHEESE:
  • 2 whole Jalapeño Peppers
  • Olive Oil
  • 2 teaspoons Yellow Onion, Grated
  • ¼ pounds Mild Cheddar Cheese, Finely Grated
  • ¼ pounds Plus A Pinch Of Extra Extra Sharp Cheddar Cheese, Coarsely Grated
  • 4 ounces, weight Cream Cheese
  • 3 Tablespoons Mayonnaise
  • 2 Tablespoons Pimentos, Drained And Minced
  • 1 pinch Kosher Salt And Black Pepper To Taste
  • FOR THE GRILLED PIMENTO CHEESE SANDWICHES:
  • 4 slices Sourdough Bread
  • 2 Tablespoons Butter, Melted

Preparation

For the roasted jalapeño pimento cheese:
When working with jalapeños, you may want to wear gloves. Slice each jalapeño lengthwise and remove the stem, seeds, and ribs. Place each half skin side up on a piece of foil on a baking sheet.

Touch each with a bit of olive oil and broil for about 5 minutes until skin is just charred. Watch them closely as this process happens quickly. Allow them to cool and remove charred skin. Mince each roasted pepper and place in a large bowl.

Add all other ingredients in a large bowl and mix well. Add a bit more of the coarse grated extra sharp cheddar at the end for a nice texture. Store in refrigerator and enjoy for up to 1 week.

For the grilled pimento cheese sandwiches:
Heat a grill pan over medium high heat. Brush one side of a slice of bread with butter and spread as much pimento cheese as you’d like on the other side. Top with the other slice of bread.

Place buttered side of sandwich on the pan. Using a spatula, smash the sandwich down to create grill marks.

Brush butter on the top of the sandwich at this time. Flip sandwich once the face-down side is golden brown (about 2-3 minutes). Continue cooking other side until golden brown. Serve warm.

Makes 2 sandwiches, and you’ll have a whole lot of pimento cheese left over to make more!

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2 Reviews

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Katie on 10.7.2014

I have made this recipe a few times and it is the best! It is perfect for the fall season to eat with your tomato soup! Grilled Cheese will never be the same without this recipe.

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hinanci on 3.3.2013

We loved this recipe!! The combination of cheeses and the roasted jalapeno was perfect–I wouldn’t change a thing.

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