Grilled Pimiento Cheese Sandwiches Food

GRILLED PIMENTO CHEESE SANDWICH

Steps:

• 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.

GRILLED PIMIENTO CHEESE SANDWICHES

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.

CARI MARTENS

Steps:

• 1 Combine cream cheese, mayonnaise, pimentos, Tabasco® and Worcestershire sauce in bowl and stir to blend. Add shredded Cheddar cheese and stir until fully blended. 2 Brush outer sides of bread lightly with melted butter; place on work surface, buttered sides down. Spread pimento cheese evenly on bottom four slices of bread; close with top slices of bread. 3 Grill in a large skillet over medium-low heat on both sides, until bread is golden and cheese is melted. 4 Open grilled cheese sandwiches; layer lettuce, tomato and bacon on bottom halves of sandwiches. Close with top halves of sandwich, insert picks if desired and diagonal slice.

GRILLED PIMENTO CHEESE SANDWICHES

Steps:

• Stir together first 6 ingredients in a large bowl until well blended; stir in cheeses.
• Head griddle or nonstick skillet over medium-high heat. Spread 1/3 c cheese mixture on each of 4 slices. Top with tomato slices and remaining 4 bread slices. Sp[read one side of sandwiches with 1tbsp butter.
• Coat hot griddle or skillet with cooking spray. Place sandwiches, buttered sides down, on griddle or in a skillet. Spread tops with remaining butter. Cook two to three minutes on each side or until golden brown. Serve immediately.

GRILLED PIMIENTO CHEESE SANDWICH

Steps:

• On one side of each slice of bread, thinly spread margarine.
• Place one piece of bread in cold skillet, margarine side down.
• Spread pimiento cheese on bread in skillet.
• Place other slice of bread on top of cheese, margarine side up.
• Turn on stove, and brown on each side for about 4 or 5 minutes or until lightly browned.

GRILLED PIMENTO CHEESE, HAM, AND HOMEMADE PICKLES SANDWICH RECIPE

Steps:

• For the Pickles: Toss cucumbers with salt in colander set over bowl. Allow to stand at room temperature for 1 hour. Discard all liquid released by cucumbers.
• Place 1/2 cup fresh dill, peppercorns, dill seeds, and mustard seeds in square of cheesecloth and tie together. Place spice bag in medium saucepan along with vinegar, sugar, and garlic and bring to boil over medium-high heat. Add cucumbers and reduce heat to medium-low.
• Cook until cucumbers turn dark green, about 5 minutes. Transfer cucumbers and cooking liquid to bowl, add ice, and stir until melted. Chill, uncovered, at least 1 hour before serving. Discard spice bag and garlic and stir in remaining 1/2 cup fresh dill.
• Pickles may be made up to 2 weeks ahead and stored, refrigerated, in a covered container.
• For the Pimento Cheese: Melt 2 tablespoons mayonnaise in small skillet over medium heat. Add onion, dry mustard, and cayenne and cook, stirring often, until onion is softened, about 3 minutes. Transfer to large bowl and cool to room temperature, about 5 minutes.
• Add cheddar cheese, cream cheese, peppers, Worcestershire, and remaining 2 tablespoons mayonnaise to bowl and stir to thoroughly combine. Season to taste with salt, pepper, and (optional) hot sauce.
• Pimento cheese may be made up to 1 week ahead and stored, refrigerated, in a covered container. Bring the spread to room temperature prior to using in this recipe or serving.
• For the Assembly: Brush one side of each slice of bread with melted butter, then flip so that un-buttered side is facing up.
• Spread 1/4 cup pimento cheese on each slice of bread. Arrange 3 slices ham on 4 slices bread. Top ham with enough pickles to cover. Press remaining cheese-spread slices (cheese side down) over pickles.
• Heat large skillet or griddle over medium heat. Cook sandwiches until golden and beginning to ooze cheese, 2 to 3 minutes per side. Transfer sandwiches to cooling rack and allow to rest 2 minutes before cutting in half.
• Serve with additional pickles.

GRILLED PIMENTO CHEESE SANDWICHES

Steps:

• For the pimento cheese: Combine the cream cheese and mayonnaise in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, about 1 minute. Add the Cheddar and Gouda and mix to combine on low, about 1 minute. Stir in the roasted red peppers by hand. Taste and season with salt and pepper, but go heavy on the pepper; start with 1/2 teaspoon and go from there.
• For the sandwiches: On low heat, warm a cast-iron skillet. Put a heaping 1/2 cup of the pimento cheese between 2 slices of bread. Don't spread the mixture all the way to the crust because it will soften and spread as it heats in the skillet. Repeat with the remaining bread and cheese.
• Smear one side of each sandwich with mayonnaise, and place the sandwiches in the skillet mayonnaise-side down. Smear the top pieces of bread with mayonnaise. Cook until golden brown and the cheese has just started to melt, about 5 minutes. Flip and cook the other side until golden, another 3 minutes. Slice into halves or quarters and serve immediately.
• Reserve any remaining pimento cheese in the refrigerator for up to 3 days.