Pimento Grilled Cheese

Your favorite sandwich, with a Southern twist

We're no strangers to a good grilled cheese sandwich. From a bagel grilled cheese to one filled with ricotta and berries, we've seen, and happily eaten, it all. But when Sam Talbot opened Pretty Southern in Brooklyn, we fell hard for another grilled cheese. Homemade pimento cheese is stuffed between focaccia (they call their thin version "magic bread") with tomatoes and pickled jalapeños for a spicy and cheesy sandwich that's beyond addictive.

We love this pimento cheese on its own, too, so feel free to make a few grilled cheeses and put out the rest with some crudités and crackers. But if you've never experienced this Southern staple warmed between two pieces of bread, brace yourself.

To learn more, read "Spread the Love."

Recipe adapted from Sam Talbot, Pretty Southern, Brooklyn, NY

Pimento Grilled Cheese
4.5 from 53 ratings
Spicy and tangy pimento cheese is layered with vine-ripe tomatoes and pickled jalapeños on focaccia to make the ultimate Southern grilled cheese.
Prep Time
15
minutes
Cook Time
10
minutes
Servings
4
sandwiches
Total time: 25 minutes
Ingredients
  • For the Pimento Cheese
  • 4 ounces extra-sharp cheddar, coarsely grated
  • 4 ounces white cheddar, coarsely grated
  • 1 cup drained pimento or roasted red peppers, finely chopped
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons hot sauce
  • 1½ tablespoons dried parsley
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon lemon juice
  • ¼ yellow onion, finely grated
  • Kosher salt and freshly ground black pepper, to taste
  • For the Pimento Grilled Cheese
  • Four 6-inch focaccia rolls, halved
  • 20 pickled jalapeño slices
  • 2 vine-ripe tomatoes, thinly sliced
  • Pimento cheese
  • 1 stick unsalted butter, divided
Directions
  1. Make the pimento cheese: In a large bowl, stir all of the pimento cheese ingredients until smooth.
  2. Make the grilled cheese: Preheat the oven to 400° and place a wire rack on a sheet pan. Lay out the bottoms of the focaccia rolls on a cutting board and top each with 5 pickled jalapeño slices. Divide the tomato slices among the bottoms, followed by the pimento cheese, then add the tops of the focaccia rolls, and press to close.
  3. In a large cast-iron skillet, heat 2 tablespoons of the butter over medium heat. Place 2 of the sandwiches in the pan and place a heavy pan on top to weigh them down. Cook until golden, 3 to 4 minutes. Flip the sandwiches, add 2 more tablespoons of butter and cook, replacing the pan on top, until the other sides are golden, 3 to 4 minutes. Transfer the sandwiches to the prepared sheet pan and repeat this process with the remaining sandwiches and butter.
  4. Bake the sandwiches in the oven until the cheese is completely melted, 5 minutes, then cut each in half and serve.
Nutrition
Calories per Serving 318
Total Fat 18.7 g
Saturated Fat 6.4 g
Trans Fat 0.3 g
Cholesterol 26.0 mg
Total Carbohydrates 28.6 g
Dietary Fiber 2.1 g
Total Sugars 2.7 g
Sodium 575.5 mg
Protein 9.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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