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
790
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
  • 8 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
38g
54%
Sugar
20g
22%
Saturated Fat
15g
63%
Cholesterol
65mg
22%
Carbohydrate, by difference
85g
65%
Protein
27g
59%
Vitamin A, RAE
112µg
16%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
420mg
42%
Choline, total
25mg
6%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
145µg
36%
Iron, Fe
6mg
33%
Magnesium, Mg
35mg
11%
Niacin
7mg
50%
Phosphorus, P
583mg
83%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
1867mg
100%
Thiamin
1mg
91%
Water
74g
3%
Zinc, Zn
3mg
38%

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.