Pimiento cheese frequently is served on soft white bread or with crackers, but it sings a special song when used to make a grilled cheese sandwich. Consider amending the cheese in the sandwich with sliced fresh tomatoes and/or grilled bacon. This recipe comes from chef Philip Bardin at the Old Post Office restaurant on Edisto Island, South Carolina.
Recipe Source: Old Post Office
Preparation Time: 8
Cook Time: 0
1 pound grated sharp cheddar cheese
1 medium onion, grated
1/4 pound cream cheese, cut into the smallest cubes possible
1 tablespoon sweet pickle relish
6 cornichons, minced
6 large stuffed Spanish olives, minced
1 roasted red pepper, cubed (you can use canned diced pimiento)
1 tablespoon Hellmanns mayonnaise
1 tablespoon Dijon mustard
1 dash cayenne pepper
- In a mixing bowl, fold all ingredients together (do not overmix) and refrigerate until ready to use. As hors d'oeuvre or in a non-grilled sandwich, take it out of the refrigerator at least 15 minutes before serving.