Randys Grilled Pimiento Cheese Food

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.

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.

RANDY'S GRILLED PIMIENTO CHEESE

Steps:

• Mix first 5 ingredients together.
• Spread 1/2 cup of cheese mixture on 1 side of 4 slices of the Pumpernickel.
• Top each with 2-3 slices of tomato.
• Top with remaining bread slices.
• In non-stick skillet over medium-high heat, brown both sides of each sandwich in a small amount of butter.

THE LEE BROTHERS' PIMENTO CHEESE

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.

THREE CHEESE PIMIENTO CHEESE

Steps:

• Combine cheeses, pimientos, mayo, salad dressing, and hot pepper sauce in medium bowl; mix well.
• Serve immediately as an appetizer or sandwich spread.
• Store covered in refrigerator.

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 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.

HOMEMADE PIMIENTO CHEESE

Steps:

• Mix all ingredients until well blended.
• Serve on crackers or use for sandwiches.

GRILLED PIMIENTO CHEESE SANDWICHES

Steps:

• Stir together first 6 ingredients in a large bowl until blended; stir in cheeses.
• Heat electric griddle to 350 degrees, or a nonstick skillet over medium-hgh heat. Spread 1/3 cup cheese on 4 bread slices. Top with tomato slices and remaining 4 bread slices. Brush one side of sandwiches evenly with 1 tablespoon melted better.
• Spray hot griddle or skillet with cooking spray. Place sandwiches, buttered side down, on griddle or in skillet. Brush tops with melted butter. Cook 2-3 minutes on each side or until golden. Serve immediately.

PIMIENTO CHEESE SANDWICHES

Steps:

• Combine cheese, mixing well.
• Add next 3 ingredients, mixing well.
• Cover and chill at least 1 hour.
• Cut pocket bread rounds in half; line each half with lettuce, and fill with 1/4 cup cheese mixture.

PIMIENTO CHEESE

Steps:

• In small saucepan, beat egg and sugar until well blended.
• Stir in vinegar and water.
• Cook over low heat until thick. Stir with a wire whisk. Usually takes about 5 minutes. You'll know when it is ready as it will be frothy and a lemon yellow colour.
• Set aside until cool.
• In medium bowl, mix together cheese, pimientos and sauce.
• Stir in cayenne, Worcestershire sauce, hot sauce and garlic. Adjust to taste.
• Chill until ready to use.

GREEN CHILE-PIMIENTO CHEESE

Steps:

• Stir together all ingredients in a large bowl and serve with crackers or make sandwiches.