Peppy Pimento Grilled Cheese Recipes

GRILLED PIMENTO CHEESE SANDWICHES

Grilled Pimento Cheese Sandwiches image

Provided by Damaris Phillips

Time 30m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
8 ounces sharp Cheddar, shredded
8 ounces aged Gouda, shredded
1 roasted red pepper, diced (about 1/2 cup)
Kosher salt and freshly ground black pepper
8 slices cracked wheat bread
3 tablespoons mayonnaise or softened unsalted butter

Steps:

For the pimento cheese: Combine the cream cheese and mayonnaise in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, about 1 minute. Add the Cheddar and Gouda and mix to combine on low, about 1 minute. Stir in the roasted red peppers by hand. Taste and season with salt and pepper, but go heavy on the pepper; start with 1/2 teaspoon and go from there.
For the sandwiches: On low heat, warm a cast-iron skillet. Put a heaping 1/2 cup of the pimento cheese between 2 slices of bread. Don't spread the mixture all the way to the crust because it will soften and spread as it heats in the skillet. Repeat with the remaining bread and cheese.
Smear one side of each sandwich with mayonnaise, and place the sandwiches in the skillet mayonnaise-side down. Smear the top pieces of bread with mayonnaise. Cook until golden brown and the cheese has just started to melt, about 5 minutes. Flip and cook the other side until golden, another 3 minutes. Slice into halves or quarters and serve immediately.
Reserve any remaining pimento cheese in the refrigerator for up to 3 days.

GRILLED PIMENTO CHEESE SANDWICH

Grilled Pimento Cheese Sandwich image

Provided by Claire Robinson

Time 3h27m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 cup shredded best-quality sharp Cheddar
1/2 cup real mayonnaise, plus more for grilling
1 (4-ounce) jar chopped pimentos, drained
Pinch of cayenne pepper
Kosher salt and freshly cracked black pepper
12 slices brioche bread, lightly toasted

Steps:

Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours.
Spread some additional mayo on 1 side of each slice of toasted bread. Arrange 6 slices, mayo-side down, on a clean work surface. Place 2 heaping tablespoons pimento cheese evenly on the 6 slices of bread and top with the remaining 6 slices of bread, mayo-side facing up.
In a large nonstick skillet over moderate heat, cook 3 sandwiches until the bread is golden brown and the cheese is starting to melt, about 3 minutes. Turn the sandwiches over and cook until golden brown, about 3 minutes more. Wipe the pan clean and repeat with the remaining 3 sandwiches.
What To Toss In: If you like your pimento really spicy, you can always add some chipotle in adobe sauce to give it a smoky flavor. This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it.

GRILLED PIMIENTO CHEESE SANDWICHES

Grilled Pimiento Cheese Sandwiches image

Rich and creamy pimiento cheese is a southern favorite. It makes this grilled pimiento cheese sandwich shine, especially when sweet-hot pepper jelly is added. -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories Dinner Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

4 slices sourdough bread
1/4 cup butter, softened
1/2 cup pimiento cheese spread
2 tablespoons pepper jelly
6 cooked thick-sliced bacon strips

Steps:

Spread both sides of bread slices with butter. In a large skillet, toast bread on 1 side, over medium heat until golden brown, 3-4 minutes. Remove from heat; place toasted-side up. Spread cheese over toasted bread slices. Top 2 slices with jelly, then with bacon. Top with remaining bread slices, cheese facing inward. Cook until bread is golden brown and cheese is melted, 3-4 minutes on each side. If desired, serve with additional jelly.

Nutrition Facts : Calories 869 calories, Fat 52g fat (28g saturated fat), Cholesterol 105mg cholesterol, Sodium 1856mg sodium, Carbohydrate 70g carbohydrate (19g sugars, Fiber 2g fiber), Protein 27g protein.

GRILLED PEACH TOAST WITH PIMIENTO CHEESE

Grilled Peach Toast With Pimiento Cheese image

Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.

Provided by Todd Richards

Categories Summer Dinner Appetizer Grill/Barbecue Peach Cheese Avocado Bell Pepper Quick & Easy Bacon Soy Free Peanut Free Tree Nut Free

Yield Serves 4 as an appetizer or 2 as an entrée

Number Of Ingredients 10

Ingredients

2 firm-ripe peaches, halved and pitted
2 tablespoons plus 1 teaspoon blended oil
1 medium-size ripe avocado
4 (1⁄2-inch-thick) slices multigrain boule-style bread
Smoky Pimiento Cheese With Bacon
2 tablespoons extra-virgin olive oil
1⁄4 cup thinly sliced red radishes (about 3 ounces)
1 bunch watercress
1 teaspoon gray sea salt
1⁄2 teaspoon coarsely ground black pepper

Steps:

Preheat a grill to medium-high (450°F).
Brush the peach halves with 1 tablespoon of the blended oil, and place on the grill grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice. Set aside.
Cut the avocado in half lengthwise, pit, and brush cut sides with 1 teaspoon of the blended oil. Place halves, cut sides down, on the grill grates. Grill, uncovered, just until the avocado is charred and begins to soften, about 5 minutes. Remove from the grill.
Brush the bread slices with the remaining 1 tablespoon oil, and place on the grill grates. Grill until the bread is toasted, about 2 minutes per side. Remove from the grill.
Spread Pimiento Cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together.
Scoop the avocado from the peel into a medium bowl and mash with 1 tablespoon of the extra-virgin olive oil until it is chunky and spreadable. Spoon onto the toast, and top with sliced peaches.
Top the toast slices with radish slices and watercress leaves. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the toast slices, and sprinkle with gray sea salt and black pepper.

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