Grilled Pimento Cheese Sandwiches Recipes
PIMENTO CHEESE CHICKEN SALAD SANDWICHES
These tasty and versatile Pimento Cheese Chicken Salad Sandwiches can be served chilled or grilled!
Provided by Emily Bites
Categories Main Course
Time 15m
Number Of Ingredients 13
Steps:
- Combine the cream cheese, mayonnaise, yogurt, shredded cheddar, pimientos, garlic powder, onion powder, and paprika in a mixing bowl and stir until mixed. Add the shredded chicken and stir with a fork until well combined. Sprinkle on salt and black pepper, to taste.
Nutrition Facts : Calories 219 kcal, ServingSize 1 serving
GRILLED PIMENTO CHEESE SANDWICHES
This recipe sounds great and I cannot wait to try it! From Southern Living Magazine-- it says this recipe makes 4 c of pimento cheese and the sandwiches only use 1 1/3 c so plan accordingly!
Provided by Julia Lynn
Categories Lunch/Snacks
Time 24m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir together first 6 ingredients in a large bowl until well blended; stir in cheeses.
- Head griddle or nonstick skillet over medium-high heat. Spread 1/3 c cheese mixture on each of 4 slices. Top with tomato slices and remaining 4 bread slices. Sp[read one side of sandwiches with 1tbsp butter.
- Coat hot griddle or skillet with cooking spray. Place sandwiches, buttered sides down, on griddle or in a skillet. Spread tops with remaining butter. Cook two to three minutes on each side or until golden brown. Serve immediately.
Nutrition Facts : Calories 669.1, Fat 43.3, SaturatedFat 21.9, Cholesterol 107.3, Sodium 1361, Carbohydrate 36, Fiber 2.5, Sugar 6.7, Protein 33.9
GRILLED PIMIENTO CHEESE SANDWICHES
Steps:
- Spread both sides of bread slices with butter. In a large skillet, toast bread on 1 side, over medium heat until golden brown, 3-4 minutes. Remove from heat; place toasted-side up. Spread cheese over toasted bread slices. Top 2 slices with jelly, then with bacon. Top with remaining bread slices, cheese facing inward. Cook until bread is golden brown and cheese is melted, 3-4 minutes on each side. If desired, serve with additional jelly.
Nutrition Facts : Calories 869 calories, Fat 52g fat (28g saturated fat), Cholesterol 105mg cholesterol, Sodium 1856mg sodium, Carbohydrate 70g carbohydrate (19g sugars, Fiber 2g fiber), Protein 27g protein.
GRILLED PIMENTO CHEESE SANDWICH
Provided by Claire Robinson
Time 3h27m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours.
- Spread some additional mayo on 1 side of each slice of toasted bread. Arrange 6 slices, mayo-side down, on a clean work surface. Place 2 heaping tablespoons pimento cheese evenly on the 6 slices of bread and top with the remaining 6 slices of bread, mayo-side facing up.
- In a large nonstick skillet over moderate heat, cook 3 sandwiches until the bread is golden brown and the cheese is starting to melt, about 3 minutes. Turn the sandwiches over and cook until golden brown, about 3 minutes more. Wipe the pan clean and repeat with the remaining 3 sandwiches.
- What To Toss In: If you like your pimento really spicy, you can always add some chipotle in adobe sauce to give it a smoky flavor. This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it.
GRILLED PIMENTO CHEESE SANDWICHES
Provided by Damaris Phillips
Time 30m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- For the pimento cheese: Combine the cream cheese and mayonnaise in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, about 1 minute. Add the Cheddar and Gouda and mix to combine on low, about 1 minute. Stir in the roasted red peppers by hand. Taste and season with salt and pepper, but go heavy on the pepper; start with 1/2 teaspoon and go from there.
- For the sandwiches: On low heat, warm a cast-iron skillet. Put a heaping 1/2 cup of the pimento cheese between 2 slices of bread. Don't spread the mixture all the way to the crust because it will soften and spread as it heats in the skillet. Repeat with the remaining bread and cheese.
- Smear one side of each sandwich with mayonnaise, and place the sandwiches in the skillet mayonnaise-side down. Smear the top pieces of bread with mayonnaise. Cook until golden brown and the cheese has just started to melt, about 5 minutes. Flip and cook the other side until golden, another 3 minutes. Slice into halves or quarters and serve immediately.
- Reserve any remaining pimento cheese in the refrigerator for up to 3 days.
GRILLED PIMENTO CHEESE AND BACON SANDWICHES
This is a great variation of the classic grilled cheese sandwich. It also goes well with tomato soup.
Provided by Chuck in Killbuck
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the cheese, mayonnaise, and pimentos.
- Divide the mix and spread onto two of the bread slices.
- Top with the bacon and add the other bread slices.
- Melt the butter in a large skillet.
- Add the sandwiches and lightly brown on both sides.
- Serve warm.
Nutrition Facts : Calories 521, Fat 38.1, SaturatedFat 20.2, Cholesterol 91.3, Sodium 823.3, Carbohydrate 27.2, Fiber 1.7, Sugar 3, Protein 17.5
GRILLED HAM AND PIMENTO CHEESE SANDWICHES
Provided by Joy the Baker
Time 30m
Number Of Ingredients 12
Steps:
- In a medium bowl combine the grated cheese, grated onion, and chopped peppers. Set aside.
- In a small bowl, whisk together mayonnaise, cream cheese, salt, pepper, and paprika. Mix until thoroughly combined. Taste and season accordingly.
- Dollop the mayonnaise mixture over the grated cheese and toss together until well combined. The mixture will be thick. Taste and add more seasoning if you'd like.
- Lightly butter one side of all the bread slices. Turn over overthe buttered bread and spread pimento cheese spread across all of the slices. Top 6 of the bread slices with a folded piece of ham. Sandwich together and grill in a nonstick skillet over medium heat until golden brown on each side, melty inside. Enjoy warm!
Nutrition Facts : ServingSize 6
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- In a food processor, using the knife-blade attachment, process cream cheese, mayonnaise, onion, garlic powder, salt, and peppers until fully incorporated and the mixture is smooth.
- Add in the other cheeses and pimentos and combine without over-processing. This time chunky is good. Transfer pimento cheese to a bowl and stir if needed to combine ingredients thoroughly. Cover and chill for at least 3 hours.
- Heat a skillet or griddle to medium heat. Be careful not to let it get too hot or it will burn the butter and bread before it even melts the cheeses.
- Butter one side of two bread slices. Spread a thick layer of pimento cheese on the un-buttered side of a bread slice.
PIMENTO GRILLED CHEESE RECIPE WITH FRIED GREEN TOMATOES
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- For the Fried Green Tomatoes: Preheat the oven to 400 degrees F. Set out a baking sheet. Slice the green tomato into 1/4 inch rounds. Place the buttermilk on one small (cereal) bowl, the flour in a second bowl, and the breadcrumbs in a third bowl. Stir the creole seasoning into the buttermilk.
- One at a time, dunk the green tomato slices into the flour. Then dunk them in the buttermilk. And finally, dunk them in the bread crumbs. Lay the tomato slices on the baking sheet. Brush the tops generously with oil. Bake for 20 minutes, flipping once in the middle.
- For the Pimento Grilled Cheese: Once the "fried" green tomatoes are out of the oven, set a large skillet on the stovetop. Preheat on medium-low.
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- 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.
- 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.
- Bake the sandwiches in the oven until the cheese is completely melted, 5 minutes, then cut each in half and serve.
CHICKEN AND PIMENTO CHEESE SANDWICH - CHATTAVORE
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Estimated Reading Time 5 mins
- Place the chicken breasts in a 10-inch skillet and pour the beer over. Sprinkle with salt. Add enough water to cover the chicken in liquid (don't obsess, though...they'll float a little bit). Turn the heat to medium-high and bring to a boil. Reduce the heat to low and cover. Simmer for until temperature in the thickest part of the chicken reaches 165 degrees Fahrenheit (this took about 8 minutes for me).
- If you are using ciabatta rolls, slice them in half. If you are using large sourdough slices, you can make 2 large sandwiches and cut them half.
- Divide the pimento cheese among the bottom slices of bread. Top with the chicken and drizzle with desired amount of Sriracha. Top with the tomato slices and the pickles, then the top slices of bread. Serve immediately.
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- Combine sharp cheddar, softened cream cheese,mayonnaise, pimento peppers, garlic powder, bacon and Kosher salt in a food processor and pulse it several times until a pale pink and fully combined but still chunky.
- Heat a large skillet to medium heat (large enough for two sandwiches). Working in two batches, add one slice of bread, butter side down and top with another slice, butter side up. Do two sandwiches at a time.
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- To make the pimento cheese: Roast pepper over gas stove, grill, or broiler until skin is completely charred. Place in a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 10 to 15 minutes. Remove the charred outer skin, cut in half and remove the seeds and core. Finely chop pepper.
- In a medium bowl mix together cheese, mayonnaise, pepper, hot sauce, and cayenne. If not using immediately, store pimento cheese in an airtight container in the refrigerator for up to a week.
- To make the sandwiches: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Butter one slice of bread, place non-buttered side up, and spread on a generous layer of pimento cheese. Place a second slice of bread on top and butter. Repeat with remaining slices of bread.
- Place sandwiches near, but not directly over, the fire. Cook until bread is crusty and cheese has melted, 4-5 minutes, flipping sandwiches halfway through cooking. If you would like your bread more deeply browned, move sandwiches to hot of side of grill and cook until your desired toastiness. Transfer sandwiches to a plate, slice each in half, and serve immediately
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