Grilled Pimento Cheese Sandwiches

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!