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The combination of the grilled pimiento cheese and the golden, crunchy bread makes for a comforting sandwich. Rooted in the tradition of modest, home-cooked meals, this hearty recipe is a jewel of the Midwest. Nothing beats this sandwich to bring the family together around the dinner table on brisk afternoons when the wind tinkles the chimes into tune and the fields beyond my porch wave in amber and gold. Pimiento cheese, a sign of ingenuity and the ability to make do, has been a guest at many a table, elevating the most basic of ingredients to a culinary masterpiece. This is the perfect treat for those moments when you’re craving something comforting, when you want a nibble that reminds you of the loving meals your mom used to make for you.
The adaptability of the Grilled Pimiento Cheese Sandwich is its most appealing feature. To dip those crispy edges in some hot tomato soup or to add some acidity, serve it with homemade pickles. A refreshing green salad tossed in a mild vinaigrette cuts through the heavy sauce. For that ideal crunch, don’t leave home without a handful of kettle-cooked potato chips.
Pepper Cheese Sandwiches with Grilled Pimiento
Four servings What You Need:
– 8 pieces of sourdough or other hearty bread of your choice
2-1/2 cups of softened cream cheese- 2 cups of shredded sharp cheddar
“Mayonnaise” measuring 1/3 cup
1-Drained and chopped pimientos from a 4-ounce jar
2- At room temperature, 2 tablespoons of unsalted butter
half a teaspoon of purified garlic
— Season with salt and pepper, according to personal preference.
– For an extra kick, you may finish it off with a sprinkle of cayenne pepper or spicy sauce.
How to Follow
1. Combine the cream cheese, mayonnaise, chopped pimientos, garlic powder, salt, and pepper in a bowl with the shredded cheddar and cream cheese. Spice it up with some cayenne pepper or spicy sauce if you’re feeling adventurous.
Pat a little butter onto each piece of bread. Make careful to include every inch.
3. Spread a good amount of the pimiento cheese mixture over four pieces of bread, making sure the unsalted sides are facing up.
Fourth, place the remaining bread pieces on top, butter side up, so they may be prepared to meet the skillet.
Fifth, put a big griddle or pan over medium heat. Put the sandwiches on the pan carefully and cook for three to four minutes on each side, or until they are golden brown and the cheese starts to melt.
6. Slice diagonally and serve immediately as you listen to the comforting sounds of home cooking.
Tips and Variations: Feel free to mix and match the cheeses. To make it more mild, some people like to combine cheddar and Monterey Jack.
To make your sandwich more special, you may add toppings like jalapeños, sliced tomatoes, or crispy bacon.
– A Substitute Greek yogurt with the mayonnaise for a lighter version. – Patience, my darling, is the secret ingredient for the ideal grilled sandwich. To get the perfect golden crisp on the bread without overcooking it and leaving the cheese chilly and alone, cook on medium heat.
Now go ahead and get your stuff. It’s time to pass the delight of making sandwiches from my kitchen to yours.