Grilled Pimiento Cheese Sandwich Recipes

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.

Steps:

• On one side of each slice of bread, thinly spread margarine.
• Place one piece of bread in cold skillet, margarine side down.
• Spread pimiento cheese on bread in skillet.
• Place other slice of bread on top of cheese, margarine side up.
• Turn on stove, and brown on each side for about 4 or 5 minutes or until lightly browned.

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.

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.

Steps:

• Stir together first 6 ingredients in a large bowl until blended; stir in cheeses.
• Heat electric griddle to 350 degrees, or a nonstick skillet over medium-hgh heat. Spread 1/3 cup cheese on 4 bread slices. Top with tomato slices and remaining 4 bread slices. Brush one side of sandwiches evenly with 1 tablespoon melted better.
• Spray hot griddle or skillet with cooking spray. Place sandwiches, buttered side down, on griddle or in skillet. Brush tops with melted butter. Cook 2-3 minutes on each side or until golden. Serve immediately.

Steps:

• Stir together first 6 ingredients in a large bowl until well blended; stir in cheeses.
• Head griddle or nonstick skillet over medium-high heat. Spread 1/3 c cheese mixture on each of 4 slices. Top with tomato slices and remaining 4 bread slices. Sp[read one side of sandwiches with 1tbsp butter.
• Coat hot griddle or skillet with cooking spray. Place sandwiches, buttered sides down, on griddle or in a skillet. Spread tops with remaining butter. Cook two to three minutes on each side or until golden brown. Serve immediately.