I think I live in the real south now. Florida, it doesn’t count. Even Tallahassee is pushing near-Georgia status, but Birmingham, AL is where sweet tea flows through most water fountains and my accent is weird. There a few things I am still getting used to, but there is one thing I am finding easier to love than others: pimento cheese. For those who aren’t familiar, pimento cheese spread is essentially peanut butter to Southerners in terms of familiarity and versatility. It starts with shredded cheddar cheese and is then introduced to mayo and pimento peppers. Mine also incorporates cream cheese, which most would scoff at, but I promise it’s all for the sake of the melty, gooey cheese sandwich. Hooked? Read on.
Pimento Grilled Cheese
DISCLAIMER: I am aware this isn’t your normal pimento cheese spread! A lot of these ratios and ingredients are for the sake of gooey grilled cheese so please don’t judge me too hard, Birmingham natives! Makes: 2 sandwiches
- 4 oz cheddar cheese, grated
- 1 oz cream cheese, softened
- 1 tbs mayo
- 1 tbs chopped pimento peppers
- 1 tsp paprika
- 1 tsp cayenne pepper
- 4 slices of good bread
- 2 slices of tomato
- In a bowl, combine cheddar, cream cheese, pimentos, paprika and cayenne. Work the spread with a spoon; it’s going to be difficult to completely incorporate everything, but that’s ok! Cover and chill in the fridge for at least 15 minutes.
- Heat a skillet over medium-low. Butter one side of the bread slices and spread cheese on unbuttered size. Top with another slice of bread, butter side up.
- Place sandwiches into the pan and cover with a lid to steam-melt the cheese. Once the bread has browned and the cheese has melted, take your sandwich out of the pan. As soon as it is cool enough to touch, take off the top bread and place the tomato inside. Once you return the bread, you have a beautiful, decadent, southern-style sandwich!
Stay tuned for next week’s Stupid Good Summer School!
School may be out for the summer, but it’s time to get your kitchen game onto the honor roll! ‘Stupid Good Summer School’ features a technique every Tuesday, and a recipe using that technique every Thursday.