by Savour
View
my 28 other recipes »
A&M's Testing Notes:
Expand CollapseSavour's Notes:
Expand
12 ounces
extra sharp cheddar cheese
Ask the
hotline about
this ingredient!
6 ounces
roasted piquillo peppers
Ask the
hotline about
this ingredient!
4
cloves garlic
Ask the
hotline about
this ingredient!
1/2 cup
good prepared mayonnaise (Hellman's or homemade)
Ask the
hotline about
this ingredient!
2
slices good sandwich bread (my favorite is variations on French country bread like Pain Poilane)
Ask the
hotline about
this ingredient!
1 tablespoon
butter (give or take)
Ask the
hotline about
this ingredient!
Break the cheese into large chunks and put it in the bowl of your food processor. Pulse until mixture resembles coarse gravel.
Ask the hotline about this step!Add peppers and garlic to food processor. Process until mixture is finely chopped.
Ask the hotline about this step!Add mayonnaise, and process until the mixture is smooth. Put into a container for refrigerator storage.
Ask the hotline about this step!Lightly butter both sides of the bread and preheat a cast iron skillet.
Ask the hotline about this step!Place two slices of bread in the skillet and heat until lightly toasted. Turn over bread.
Ask the hotline about this step!Spread about 1/3 c. cheese mixture onto one of the toasted bread surfaces. Place other slice of bread onto the cheese, toasted side facing cheese.
Ask the hotline about this step!Cook sandwich, turning, until exterior is toasted and cheese is melty.
Ask the hotline about this step!Can you make the sandwich ahead of time and reheat? In microwave or on the stove?
Can you make the sandwich ahead of time and reheat? In microwave or on the stove?
Did you roast the peppers yourself or use jarred?
I saw this recipe after reading about Savour in the Cook's Spotlight and made it as soon as I got home! Wow... this was great. I halved the recipe because it makes a lot and, instead of making a sandwich, I used it as dip for celery sticks and grape tomatoes. I loved the garlic bite, but next time I might try using roasted garlic just so my husband won't sit so far away from me on the couch after I eat it. :-)
You would save a fair number of calories if you skipped the butter altogether and just grilled or toasted the sandwich. The cheese itself will melt through the bread somewhat. And the sandwichc will still be nice and gooey.
You would save a fair number of calories if you skipped the butter altogether and just grilled or toasted the sandwich. The cheese itself will melt through the bread somewhat. And the sandwichc will still be nice and gooey.
Yummmmm! Sounds great!
I would suggest putting 8 oz of cheese in for blending. Then have the other 4 oz chopped into gravel chunks for mixing in after it has been blended.
This sounds great. My favorite sandwich when I was a child was pimento cheese. I was feeling a little nostalgic this week and made a batch at home. However, the pimentos from a jar that I used were absolutely tasteless. No flavor whatsoever. They tasted more like noodles than pimentos. What's up with that? I can't wait to try this sandwich with roasted fresh piqullos and hopefully satiate my craving. :)
This sounds great. My favorite sandwich when I was a child was pimento cheese. I was feeling a little nostalgic this week and made a batch at home. However, the pimentos from a jar that I used were absolutely tasteless. No flavor whatsoever. They tasted more like noodles than pimentos. What's up with that? I can't wait to try this sandwich with roasted fresh piqullos and hopefully satiate my craving. :)
Made it for lunch today. It was delicious. A bit too runny though because about half of it ended up oozing away from the sandwich. It was still awesome and I can't wait to have the rest.
Recommending Hellman's rather than Duke's for a riff on Pimento Cheese??!!
YANKEE!
Pimento grilled cheese sandwiches are found all over in the south. They remind me of visiting my in-laws in KY. Especially good with bacon!
Delicious. Thank-you! I used marinated red peppers, and it was amazing! So simple to make too.
The colors are beautiful! What a great way to update a grilled cheese sandwich. Thanks for the idea!
I love your take on the grilled cheese. This would make a perfect snack on a rainy day.
Mmm... My dad's from the South where pimento cheese is nothing new--but this recipe is a great update. Looking forward to trying it.
This is a lovely recipe and I love the "single food" reference! I'd eat your sandwich (or maybe even a small stack of your sandwiches) standing up while reading fashion magazines : ) You got my vote, good luck!
Pimento cheese? Only thing missing might be the Ritz Crackers. For those Crackers in the house. I love pimento cheese.
Congrats on being a finalist! I just got a jar of piquillo peppers, so I'm going to have to try this soon :)
what fun! this sounds terrific :)
oooh jeeezzzzz, could you have concocted a more delectable grilled cheese?
I think it's the neon color that makes it so weirdly fascinating. Amanda and Merrill used white cheddar, which tones it down a bit, but if you use orange cheddar it's really striking!
Just delicious. Your rendition is inspiring -- it's got me thinking of all kinds of great ways to make heavenly grilled cheese.
Me too. And, at times, I've done just that...
Sounds extremely yummy- I love grown up grilled cheese sandwiches!
Running downstairs to see if I can make this right now. :)
It's a perfect dish for winter weather -- maybe with some tomato soup!
Perfect!
Beautiful pic...It sounds like the kind of mixture that I come up with when home alone
I always default to cheese when I'm eating by myself -- and often when I'm not!
Dan is the founder of Kitchen Options
photo 1 of 15
photo 2 of 15
We quartered the pepper cheese recipe, as we only had a bit of cheddar on hand. First, we weighed out 1.5 ounces of roasted piquillos. They're kind of like red calamari tubes.
photo 3 of 15
Good ol' Hellman's!
photo 4 of 15
You pulse the cheddar in a food processor before adding the rest of the ingredients.
photo 5 of 15
photo 6 of 15
The cheddar immediately turns the color of a brilliant sunset once the peppers and garlic are added.
photo 7 of 15
photo 8 of 15
A bit of mayo adds creaminess to the pepper cheese.
photo 9 of 15
Amanda makes sure both sides of both bread slices are well-buttered before we start grilling.
photo 10 of 15
Making sure the pan is got enough. Savour recommends using cast iron, and we wholeheartedly agree.
photo 11 of 15
photo 12 of 15
Once one side is toasted, you flip and toast the other.
photo 13 of 15
Be careful not to use too much pepper cheese, and try to keep it in the center of the bread. Otherwise, you'll lose most of it when it oozes out the sides.
photo 14 of 15
Just the right amount of ooze.
photo 15 of 15
What an interesting take on Pimento Cheese Sandwiches ( I made Pimento Cheese for New Years Eve and have been having sandwiches ever since). I will try this next time I find a jar of Piquillo Peppers (not easily found in the backwoods of NJ).