At Atlanta's new Empire State South, chef Hugh Acheson is recasting regional Southern dishes such as Frogmore Stew and chicken-fried pork steak with a modern eye. The chef even refreshes pimento cheese--that classic, creamy spread--by using just-roasted red peppers, homemade mayonnaise and smoked paprika. At the restaurant, he serves this "Southern pâté" as an appetizer and on grilled cheese sandwiches that boast a perfect combination of molten filling and crunchy crust. Acheson admits he can't go a week without eating one of these oozing indulgences. Make this once, and you won't be able to either.
Grilled Pimento Cheese SandwichesRecipe adapted from Hugh Acheson, Empire State South, Atlanta
Yield: 4 sandwiches