This warm and comforting pimento grilled cheese sandwich is a from-scratch spin on a classic favorite. Learn the best tips and tricks to take your grilled pimento cheese sandwich to the next level!
With homemade pimento cheese and the best crusty bread options, you’ll soon know the joy of this delicious sandwich! It will be hard to go back to a traditional grilled cheese after this.
It’s so easy to make, and so easy to customize. What are you waiting for?
There’s just something about a classic grilled cheese sandwich. It’s filling, comforting, and warm… just what you need on a cold winter day.
Honestly, we don’t even need a winter day around here! We loved grilled cheese sandwiches any day of the year.
One thing I’ve learned over the years is that a few easy tips and tricks will really make these traditional sandwiches special. That’s the case with this fabulous pimento grilled cheese!
Why You’ll Love this Pimento Grilled Cheese
- Family friendly
- On the table in under 10 minutes
- Easy to customize
- Perfect for lunch or a weeknight meal
Ingredients and Substitutions
- Pimento Cheese – You can buy your favorite store bought brand. But you can also make your own – try my fabulous homemade pimento cheese! Just make sure you learn how to grate cheese the right way first!
- Bread – Choose your favorite, but for this recipe we like a soft but crusty sliced baguette. Read more about the Best Bread for Grilled Cheese.
- Butter – We tend to have salted butter on hand, so that’s what we use in our grilled cheeses. Use mayo instead of butter for a Mayo Grilled Cheese. It totally changes the flavor!
- Protein – Add sliced deli meat. Bacon, ham, salami, prosciutto, pancetta, capicola, or guanciale are great additions.
Test Kitchen Tip
Cook the sandwich low and slow on medium heat. This will prevent the bread from burning while allowing the cheese to melt to a nice gooey consistency.
Frequently Asked Questions
Pimento cheese is made with shredded cheddar. You can make your own or buy a store bought version, but it’s a Southern delicacy made with a combination of shredded cheddar, mayo, and pimentos.
You can use salted or unsalted butter, it’s personal preference. We like a little salt to play against the creamy cheese in our house! You can also make a grilled cheese with mayo, which is equally delicious.
How to Store
- At Room Temperature – Grilled cheese sandwiches can sit out while serving for up to two hours safely. Of course, they are absolutely best when they’re hot out of the skillet.
- Refrigerate – You can refrigerate your grilled cheese for up to three days when wrapped in an airtight container. Slowly reheat in your skillet after bringing it to room temperature for 30 minutes (allowing for more even heat in the skillet).
- Freeze – Flash freeze on a sheet pan before wrapping tightly and storing in your freezer for up to three months.
More Grilled Cheese Recipes
Pimento Grilled Cheese
Ingredients
- 2 slices bread sliced thick, we used Italian bread
- 3 tablespoons pimento cheese
- 1 tablespoon butter salted, softened for spreading
Instructions
- Spread softened butter on one side of each slice of bread.
- Warm skillet to medium heat. Place one slice of bread butter side down, top with a scoop of pimento cheese, and then add a second slice of bread, buttered side up.
- Grill 2 – 2½ minutes until bread is slightly golden in color. Use a spatula to flip.
- Grill other side 2 – 2½ minutes until golden brown.
Julie’s Tips
- Cook the sandwich low and slow on medium heat. This will prevent the bread from burning while allowing the cheese to melt to a nice gooey consistency.
- If you’re making my homemade pimento cheese recipe, be sure to grate the cheddar cheese fresh. It makes all the difference in the world, over pre-shredded bagged cheddar!
Storage Tips
- At Room Temperature – Grilled cheese sandwiches can sit out while serving for up to two hours safely.
- Refrigerate – You can refrigerate your grilled cheese for up to three days when wrapped in an airtight container. Slowly reheat in your skillet after bringing it to room temperature for 30 minutes (allowing for more even heat in the skillet).
- Freeze – Flash freeze on a sheet pan before wrapping tightly and storing in your freezer for up to three months.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
