Comments on: Posh Pimento Grilled Cheese

By: Frannabelle

Frannabelle — Thu, 21 Apr 2011 15:08:34 +0000

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!

By: Jody

Jody — Wed, 20 Apr 2011 20:31:53 +0000

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!

By: Amy | She Wears Many Hats

Amy | She Wears Many Hats — Tue, 19 Apr 2011 11:55:37 +0000

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

By: Kathy H

Kathy H — Tue, 19 Apr 2011 03:16:20 +0000

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!

By: chefjenwin

chefjenwin — Tue, 19 Apr 2011 00:41:32 +0000

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.

By: Kara Lynn

Kara Lynn — Mon, 18 Apr 2011 16:28:58 +0000

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!!!!!

By: Elizabeth

Elizabeth — Mon, 18 Apr 2011 03:02:53 +0000

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.

By: redfinch

redfinch — Mon, 18 Apr 2011 01:36:29 +0000

I’m going to make this ASAP!!!

By: LibraLoves

LibraLoves — Sun, 17 Apr 2011 20:39:50 +0000

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.

By: Andi

Andi — Sun, 17 Apr 2011 15:41:22 +0000

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