Southern Pimento Cheese Grilled Sandwiches

Instructions:

1. In a medium bowl, combine the shredded cheddar, cream cheese, mayonnaise, drained pimentos, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Mix until smooth and well blended.
2. Lay out 4 slices of bread and spread each with a generous amount of the pimento cheese mixture. Top with the remaining 4 slices to form sandwiches.
3. Butter the outside of each sandwich on both sides.
4. Heat a skillet or griddle over medium heat. Add sandwiches and cook for 3–4 minutes per side, pressing lightly, until the bread is golden brown and the cheese is melted.
5. Remove from skillet, let cool slightly, then slice in half and serve warm.

Variations :

• Bacon Boost: Add a slice or two of crispy bacon to each sandwich before grilling.
• Spicy Style: Layer in pickled jalapeños or a dash of hot sauce for added heat.
• Southern BLT: Add a slice of tomato and arugula or lettuce along with the bacon.
• Hearty Version: Use thick-cut Texas toast or brioche for a bakery-style upgrade.
• Mini Grilled Bites: Cut sandwiches into quarters and serve as appetizers with toothpicks.

Tips :

• Use room temperature cream cheese for a smooth, easy-to-mix filling.
• For extra crispiness, grill with a cast-iron skillet or sandwich press.
• Don’t overfill—a modest spread melts evenly and prevents leaks.
• Pair with tomato soup, kettle chips, or a vinegar-based slaw for the perfect side.
• Leftover pimento cheese can be stored in the fridge for up to 5 days—perfect for spreading on crackers or dipping veggies.

Creamy, crispy, and unapologetically Southern, these grilled pimento cheese sandwiches are the kind of comforting, nostalgic food that always hits the spot.