4
1 rating

Pimento Grilled Cheese

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. 

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
Servings4
Calories Per Serving1073
Total Fat80g100%
Sugar3gN/A
Saturated38g100%
Cholesterol223mg74%
Protein45g91%
Carbs42g14%
Vitamin A532µg59%
Vitamin B121µg24%
Vitamin B60.2mg9.9%
Vitamin C19mg31%
Vitamin D1µgN/A
Vitamin E2mg8%
Vitamin K11µg14%
Calcium1134mg100%
Fiber3g10%
Folate (food)100µgN/A
Folate equivalent (total)148µg37%
Folic acid28µgN/A
Iron3mg16%
Magnesium61mg15%
Monounsaturated21gN/A
Niacin (B3)4mg21%
Phosphorus974mg100%
Polyunsaturated13gN/A
Potassium328mg9%
Riboflavin (B2)1mg61%
Sodium1682mg70%
Thiamin (B1)0.4mg27.4%
Trans2gN/A
Zinc6mg40%