Pimento grilled cheese

If you didn’t already know, I love me some grilled cheese. I’m in my 30s and eat grilled cheese on a regular basis. Honestly, if I see any kind of grilled cheese on a restaurant menu, I will probably order it. Enter pimento grilled cheese, as known as culinary bliss. Throw some pimento cheese on a grilled cheese, and I will be there.

The trick to making a great pimento grilled cheese is using great ingredients. You can use my recipe for pimento cheese, your own preferred recipe, or store-bought. If you’re looking for pimento cheese in the store, keep an eye out for Palmetto Cheese. It’s the best pre-made cheese I’ve found (not sponsored). I would recommend either a nice, crusty, absurdly complicated 15 multi-grain bread or a rich, eggy bread like brioche or challah. I used a great artisan sourdough for these photos. You’ll want slices at least a quarter of an inch thick. And be sure to use something to get your brown nice and toasted. I’m personally on team butter, but you can use mayonnaise if that floats your boat.

You can also upgrade this pimento grilled cheese. I love to add tomatoes and bacon. Be sure to use fresh, ripe tomatoes. I like to scrape out the pulp and seeds to keep the grilled cheese from getting too soggy. And thick-cut bacon crisps up well to give the sandwich a nice oomph. I slice the pieces of bacon in half and place four of the halves on each sandwich.

If you want to go full Southern, serve this pimento grilled cheese with fried green tomatoes or fried okra. If you’re staying in on a rainy day, pair it with a nice cup of tomato soup or a spicy Tex-Mex soup. Or you could just have a salad to balance out all of the cheese and butter.

Enjoy!