What happens when you combine a grilled cheese and a pimento cheese sandwich? Maybe one of the best lunches around! This grilled pimento cheese sandwich is savory, melty, crispy, and so perfect.
I grew up eating loads and loads of pimento cheese sandwiches.
They were pretty simple: my great-grandmother’s homemade pimento cheese on white bread, often with big slices of summer-fresh tomatoes.
Don’t get me wrong, that’s pretty much a perfect sandwich, especially in the height of summer when tomatoes are at their very best.
But it wasn’t until one of my friends shared about a grilled pimento cheese sandwich that she had on her honeymoon that it occurred to us to use pimento cheese in a grilled cheese sandwich.
LET ME TELL YOU, friends. I am sure glad my family saw the light on that one.
Get ready for one of the simplest yet most comforting sandwiches you could eat.
MAKING A PERFECTLY CRISPY GRILLED CHEESE
Before we talk specifically about this grilled pimento cheese sandwich, let’s talk about my top tip for making an amazing grilled cheese sandwich:
Use mayonnaise on the outside of the bread instead of butter.
I grew up with my mom spreading butter on the outside of the sandwich before toasting our grilled cheese sandwiches and was an adult before I ever heard of using mayo for this purpose.
It sounds weird, I’ll admit. But don’t knock it until you try it: it WORKS!
One reason I prefer to use mayo is because it spreads better on soft breads without tearing into the bread.
The other reason I like using mayo is because it gives you a perfect crispy sandwich without any greasiness. And if you use a good mayo (we love using Duke’s or a homemade mayonnaise at our house), it’ll add extra flavor to the sandwich, too.
Oh, and one last tip for you:
Keep the heat to medium-low.
I know it’s tempting to crank up the heat on your griddle, but if you do, you risk burning the bread before the cheese is melted. Keep the heat lower so you get melty cheese and a golden crust.
HOW TO MAKE A GRILLED PIMENTO CHEESE SANDWICH
If you work from home like I do, you’ll be tempted to whip up one of these sandwiches for lunch at least weekly. And really, no one could blame you!
Ingredients you’ll need
To make this grilled pimento cheese sandwich, you’ll need:
- 2 slices of soft white or sourdough bread: I personally like a softer bread for this sandwich. You could use any bread you like, but I think a sandwich sourdough loaf is perfect.
- ⅓ to ½ cup of my homemade pimento cheese: You could use any pimento cheese you like (as long as it’s not from a jar), but I’ll stick with my great-grandmother’s recipe.
- 1 tablespoon of mayonnaise: Like I said above, I recommend using a good mayo so that you get some nice flavor added to your sandwich.
And that’s it! You can add slices of tomato if you like, but that’s totally optional.
Making grilled pimento cheese
Heat a griddle or skillet over medium-low heat while you prep your sandwich.
Spread the pimento cheese evenly over 1 slice of the bread and top with the second slice.
Spread the mayo evenly on the top and bottom of the sandwich, then place the sandwich on the heated skillet or griddle.
Cook for about 3 minutes per side, until the bread is golden brown on both sides and the cheese is melty.
Move the grilled pimento cheese sandwich to a cutting board and let it rest for 1-2 minutes before cutting and serving.
I certainly don’t mind gobbling up this grilled pimento cheese sandwich alongside my favorite potato chips or a big bowl of fresh fruit.
Oh, and don’t forget the pickles! My husband and daughter would say you have to have a pickle spear or some pickled cucumbers, too.
Grilled Pimento Cheese Sandwich
- 2 slices soft white or sourdough bread
- ⅓ to ½ cup homemade pimento cheese
- 1 tablespoon mayonnaise
- Heat a skillet or cast iron griddle over medium-low heat.
- Spread the pimento cheese evenly over 1 slice of the bread. Top with the second slice.
- Thinly spread the top and bottom of the sandwich with mayonnaise.
- Place the sandwich on the heated skillet or griddle. Cook for about 3 minutes per side, until golden brown on both sides and the pimento cheese is melty.