PIMENTO GRILLED CHEESE makes 4-6 open-faced melts
This is a play on a southern classic and inspired by Sean Brock’s pimento cheese recipe. Full of contrasts – a ’tish of sweetness, a pop of sour with creamy and sharp cheese – let’s “adult-ify” the child’s favorite meal of tomato soup and grilled cheese sandwiches.
Time to Prepare : 20 minutes … Ease : Easy
For the spread
- 7 oz sharp yellow cheddar cheese, grated
- 4 oz jar of sweet sliced pimento pepper
- 1/2 c minced dill pickle
- 1 tsp paprika
- 1 tsp dry mustard
- 1 tsp sugar
- 1 tsp worchestershire sauce
- 1 tsp lemon juice
- 1/4 c cream cheese, softened
- several long grinds of white pepper
For the melts
- country white bread, sliced
Preheat your broiler on high for 15 minutes. Place your rack so that it is about 4 inches from the heating element. You can alternatively use a toaster oven for this whole process or toast your bread in the toaster. Then use the broiler or a toaster oven.
Line a dinner plate with several sheets of paper towel – spread the pimento and pickles throughout. Blot with additional paper towel until relatively dry. In a bowl, combine with the rest of the ingredients for the spread.
On a sheet pan, broil each side of your bread until very toasty (approx 1 minute per side). Spread mayo on one side and spread the cheese on each slice (no more than a 1/4 inch thick, I know it’s tempting to add more, but trust me). Put your tray back in the oven. Turn the broiler off and let the cheese slowly melt, approximately 5 minutes.
REPEATER EATER : Spread can be refrigerated and used again another time, just bring to room temperature before putting the cheesy toasts in the oven to melt.
Breakfast of champions – Add some bacon, maybe a slice of tomato. After toasting your bread, add crisped bacon and tomato, then the cheese spread on top of that. Let the cheese melt in the warm oven, serve.