Pimento Grilled Cheese

Pimento Grilled Cheese
Staff Writer

Laura Werlin

Pimento Grilled Cheese

A trip to the magnificent Blackberry Farm in Walland, Tenn., convinced me that as a Californian, I'd grown up without one of the most important yet basic cheese-related foods ever invented: pimento cheese. The Blackberry Farm version uses their flagship sheep's milk cheese called Singing Brook, but the recipe is no less spectactular with Cheddar. The celery is my nod to the oft-found accompaniment to pimento cheese. 

4
Servings
355
Calories Per Serving
Deliver Ingredients

Notes

To read more about Laura and her fabulous grilled cheese recipes, visit her website

Ingredients

For the pimento cheese

  • 1  Teaspoon  finely chopped garlic
  • 6  Tablespoons  mayonnaise
  • 2  Tablespoons  dill pickle brine
  • 1 1/2  Teaspoon  Dijon mustard
  • 1  Teaspoon  Frank's Red Hot sauce
  • 1/2  Teaspoon  salt
  • 1/4  Teaspoon  freshly ground black pepper
  • 1/3  Cup  finely chopped red bell peppers
  • 16  Ounces  Cheddar cheese, finely grated

For the grilled cheese

  • 3/4  Cups  pimento cheese
  • 1/2  Cup  coarsely chopped celery
  • 2  Tablespoons  butter, at room temperature
  • slices brioche

Directions

For the pimento cheese

In a medium bowl, mix together the garlic, mayonnaise, pickle brine, mustard, hot sauce, salt, and black pepper. Stir in the red peppers and cheese, and mix well. 

For the grilled cheese

In a medium bowl, mix together the pimento cheese and celery. Spread the butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, on your work surface. Spread the cheese mixture on the bread. Top with the remaining bread slices, buttered side up.

Heat a large nonstick skillet over medium-low for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3-4 minutes, until the undersides are golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2-3 minutes, until the undersides are well browned. Remove the cover, turn the sandwiches once more, and press firmly with the spatula again. 

Cook for 1 more minute, or until the cheese is warmed through completely and the bread is crisp. Remove from the pan and let cool for 5 minutes. Cut in half and serve. 

Nutritional Facts

Total Fat
16g
23%
Sugar
9g
10%
Saturated Fat
8g
33%
Cholesterol
55mg
18%
Carbohydrate, by difference
34g
26%
Protein
20g
43%
Vitamin A, RAE
237µg
34%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
58mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
713mg
71%
Choline, total
49mg
12%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
4µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
40mg
13%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
1183mg
100%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
1668mg
100%
Water
154g
6%
Zinc, Zn
2mg
25%

Pimento Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Pimento Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.