PIMIENTO CHEESE SANDWICH RECIPES

Name: Grilled Pimiento Cheese Sandwiches
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings.
Cuisine: North America, Southern
Ingredients: 4 slices sourdough bread; 1/4 cup butter, softened; 1/2 cup refrigerated pimiento cheese; 2 tablespoons pepper jelly; 6 cooked thick-sliced bacon strips

GRILLED PIMIENTO CHEESE SANDWICHES RECIPE: HOW TO MAKE IT

Grilled Pimiento Cheese Sandwiches Recipe: How to Make It image

Rich and creamy pimiento cheese is a southern favorite. It makes this grilled pimiento cheese sandwich shine, especially when sweet hot pepper jelly is added. —Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories Dinner Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 5

Ingredients

4 slices sourdough bread
1/4 cup butter, softened
1/2 cup refrigerated pimiento cheese
2 tablespoons pepper jelly
6 cooked thick-sliced bacon strips

Steps:

Spread both sides of bread slices with butter. In a large skillet, toast bread on 1 side over medium heat until golden brown, 3-4 minutes. , Remove from heat; place toasted side up. Spread cheese over toasted bread slices. Top 2 slices with jelly, then with bacon. Top with remaining bread slices, cheese facing inward. Cook until bread is golden brown and cheese is melted, 3-4 minutes on each side. If desired, serve with additional jelly.

Nutrition Facts : Calories 869 calories, FatContent 52g fat (28g saturated fat), CholesterolContent 105mg cholesterol, SodiumContent 1856mg sodium, CarbohydrateContent 70g carbohydrate (19g sugars, FiberContent 2g fiber), ProteinContent 27g protein.

THE LEE BROTHERS’ PIMENTO CHEESE RECIPE - NYT COOKING

The Lee Brothers’ Pimento Cheese Recipe - NYT Cooking image

A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee.

Provided by The New York Times

Total Time 5 minutes

Yield About 1 1/2 cups, enough for 4 sandwiches

Number Of Ingredients 6

Ingredients

8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
1/4 cup softened cream cheese (2 ounces), pulled into several pieces
Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
1/2 teaspoon dried red chile flakes
Salt and freshly ground black pepper to taste

Steps:

In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.

Nutrition Facts : @context http//schema.org, Calories 240, UnsaturatedFatContent 9 grams, CarbohydrateContent 2 grams, FatContent 22 grams, FiberContent 0 grams, ProteinContent 10 grams, SaturatedFatContent 10 grams, SodiumContent 320 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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