Peppy Pimento Grilled Cheese

Lori Frazee


I confess, I'm a cheese monger, OK I don't deal in it, but I LOVE IT!!!! All of it! And when I think about good ol' Southern cheese, I think about Pimento Cheese. So I put my own spicy twist on it, and you guessed, to the grill I go!!! Remember, girls can grill too!!! I'm making this as a sandwich, but this peppy pimento cheese makes a great spread or appetizer dip as well

pinch tips: How to Grate Cheese for Easy Clean Up





20 Min


15 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a really snappy grilled cheese sandwich! I have long enjoyed grilled pimento cheese sandwiches at a local restaurant, but this one steps it up several notches. There is just enough heat in this to make you take notice but not enough to set you on fire. A great grilled sandwich.


8 oz
freshly shredded sharp cheddar cheese
8 oz
freshly shredded pepper jack cheese
4 oz
2 Tbsp
chopped jalapenos
1/4 c
crumble feta cheese
1/4 c
cottage cheese
1/4 c
2 tsp
fresh cracked black pepper
1 tsp
garlic salt
pieces multigrain bread per person
olive oil or butter for both side of bread
2 Tbsp
fire roasted salsa

Directions Step-By-Step

Shred your cheese
Note: keep it cold, so work fast, so it won't gum up.
In a large bowl place all you ingredients and mix thoroughly. Except King Crab.
Lightly oil or butter both sides of the bread to be grilled.
Grill one side of the bread till golden brown. Flip it over, and spread pimento mix on each of the browned side of the bread. Add your Crab at this point on top of the pimento cheese mix, you could substitute shrimp or another crab favorite
Place on grill or hot skillet, uncooked, oiled side down, until toasted to your desired doneness.
Place the two sides together, slice and serve with a fresh salad or a side of fruit. I love a light style pasta salad with this sandwich.

About this Recipe

Main Ingredient: Dairy
Regional Style: Southern
Collection: World Food Champs