| Level: | Easy |
| Total: | 3 hr 27 min |
| Prep: | 15 min |
| Inactive: | 3 hr |
| Cook: | 12 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cup shredded best-quality sharp Cheddar
- 1/2 cup real mayonnaise, plus more for grilling
- 1 (4-ounce) jar chopped pimentos, drained
- Pinch of cayenne pepper
- Kosher salt and freshly cracked black pepper
- 12 slices brioche bread, lightly toasted
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 397 |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 55 mg |
| Sodium | 463 mg |
Reviews
This recipe is extremely similar to the one that I’ve been using for years, which I found in a very old Southern Living magazine from decades ago. They suggested adding 1 tsp. Worcestershire sauce, 1 tsp. dehydrated onion flakes, and 1/4 tsp. of Red Pepper Flakes or Ground Red Pepper. The ratio given above is exactly how I make it; other recipes have waaaay too much cheese and not nearly enough mayo to bind the ingredients together. I use Kraft Extra Sharp Cheddar Cheese but after reading another review, here, I want to try out some Extra Sharp White Cheddar! I did the grilled cheese exactly per instructions….and it turned out it was NOT for me. ~insert Sad Face~ The problem was that the cheese spread melted EVERYWHERE and never solidified enough in the sandwich to bite down upon without the filling oozing out all over the place. So, I then tried just toasting and buttering 2 slices of bread and spreading some slightly room temp pimento spread onto the warm toast and that worked like a charm! I’ve eaten this spread for decades on Ritz crackers and on celery but never thought of eating it on toast. I’m happy for those that liked their grilled cheese sammies, but I’ll be eating mine on toast when I want one with a bowl of homemade tomato soup. 😀
I never knew pimiento cheese was soo easy to make! I do add a dash of garlic salt and sometimes use half mayo/half cream cheese. Delicious on crackers, in toasted and untoasted sandwiches, and even in deviled eggs..yep, just a add a little of it to your mashed yolk mixture..DELISH! I didn’t have brioche bread, but it was pretty darn good on 100% wheat.
Grilled Cheese Sammies must have Mayo or Miracle Whip on them, Period, with a good American Cheese. I have been making them for decades. Made with a homemade Tomato Soup and it is always a winner combo!!!
Delicious and super easy spread! Will definitely make again.
Okay, as a Derby girl who grew up in Louisville, I was very excited to try this recipe. I went for organic ingredients. My cheese was “white” sharp cheddar so I added paprika and Tony’s creole seasoning to make the spread more orange. And I used a dill bread from my local organic bakery. OMG, can I tell you how good this is! Claire made it look so easy and while I’ve loved pimento cheese my whole life (yes Southerners do I’ve usually bought it. Dang there is so much junk in most store-bought recipes. SO I AM SO EXCITED to learn this easy and oh-so-tasy recipe. So, I’m thrilled to now have this spread as a staple for lunches and quick meals at my house now. Thanks Claire! I love your show and I learn something new every show. Please keep up the good work. You rock!
This is amazing. I never cared for pimento and cheese, but my husband loves it. Made this for him, and we both loved it! Make a big bowl every weekend for snacks throught the week. Have shared it with everyone and have not had one complaint!
I loved this! Mayo is like my favorite condiment, but I never thought to spread it on the outside of the bread instead of butter, it worked wonderful! Pimento cheese has got to be the best thing anyone ever thought up, I’ve always loved it and this recipe really delivered! I live in a real small town and couldn’t find brioche (of course) none of the big markets have it either and we have no bakeries close by, so I found a recipe for brioche on the King Arthur Flour website and made the dough in my bread machine and then braided it and baked it in loaf pans. It was well worth it because this pairing of the pimento cheese with the brioche was like heaven! Oh Claire, another wonderful recipe! Thanks!
+I LOVE PIMENTO CHEESE AND ALWAYS LOOKING FOR NEW WAYS TO IMPROVE RECIPES. i LOVE THE IDEA OF GRILLING WITH MAYO INSTEAD OF BUTTER;
I think this would be delicious. Really liking the idea of slathering with Mayo.
I didnt do the grilling thing, I used seseme crackers like a dipwasawsome! loved i live in the north and travelsouth a lot and i cant findpimentocheese anywhere here so thanx it was awsome and easy to make