This grilled cheese uses the southern staple, Pimento Cheese, to make the cheesiest grilled cheese and perfect partner for tomato soup
Hi, my name is Meme {pronounced mee-mee} and I love Pimento Cheese.
Hi Meme
And apparently, or according to my statistics and comments from readers, y’all love Pimento Cheese, too.
Don’t know what Pimento Cheese is? Oh man, are you missing out! And how happy I am that you are here to get the lowdown on this cheesy delight.
Pimento Cheese is a Southern thing. It’s a cheese spread that’s made with cheese, pimentos, mayo (usually) and some spices.
It’s gloriously simple, and I’ve yet to meet someone who doesn’t like it {unless they don’t/won’t eat cheese, but that should go without saying}.
It’s great to take to a party, a tailgate, bring to a new neighbor, keep in the fridge for a snack, anywhere, anytime. It’s a snack/dip hybrid, and it can be served as a sandwich spread or as a dip.
I keep it in the fridge and eat it with celery, carrots, bell peppers, maybe some crackers.
Basically, Pimento Cheese is a surefire people pleaser, and while it’s typically not your healthiest option, it can be when using the right ingredients.
Ok so now that I’m {sort of} finished rhapsodizing about a cheese spread, let’s get to the actual point.
Well, I took my beloved Pimento Cheese and made it into a grilled cheese. While this might not be the most exciting thing you’ve ever heard, it is. It really really is. Trust me on this…
Since I use cottage cheese to bind the cheddar in the Pimento Cheese, it’s extra cheesy. The best way to describe this grilled cheese: cheesy! Ooey, gooey, ultimate grilled cheese
After making the Pimento Cheese, I realized that this grilled cheese would have hardly any veggies, and that made me feel sad. So I made some Easy Tomato Soup to go with it.
And because I wanted to make this fun, I cut the Pimento Cheese Grilled Cheese into small squares to make them into little grilled cheese croutons.
Adorable right?
You obviously don’t have to do that, but I do recommend serving this grilled cheese with some extra veggies.
Make the Pimento Cheese first to give the flavors time to mix {Use this recipe, omitting the celery}. Then use the leftover onion and chop that up for the Easy Tomato Soup. Make the Tomato Soup.
When you’re ready to eat {about 30-40 minutes later}, you can make your Pimento Cheese Grilled Cheese and enjoy this glorious heaven of the most perfect soup and sandwich combo ever imagined.
Try it. You’ll like it. Promise.
Pimento Cheese Grilled Cheese
Ingredients
- 2 slices whole grain bread like Ezekiel Sprouted Bread
- 1 tsp butter softened
- 1/4 cup Pimento Cheese
Instructions
- Preheat a skillet or griddle over medium-high heat.
- Rub the bread evenly with about 1/2 tsp each of butter. Put the bread butter-side-down, and spread with Pimento Cheese. Top with the other slice of bread, butter-side-up.
- Transfer bread {with the buttered sides on the outside} to the skillet and cook about 3-5 minutes per side until cheese is melted and bread is toasted. Enjoy!
Meme
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