You aren’t from the South unless you know about this sandwich!

Grilled Pimiento Cheese Sandwiches
There’s a certain kind of comfort that comes with the golden, crispy bread and the warm, gooey center of a Grilled Pimiento Cheese Sandwich. This hearty creation is a gem of the Midwest, with roots deeply buried in the tradition of simple, home-cooked meals. On chilly afternoons when the wind tickles the chimes into melody and the fields beyond my porch wave in amber and gold, nothing calls like this sandwich to gather kin around the kitchen table. A symbol of resourcefulness and the art of making do, pimiento cheese has graced many a table, turning the humblest of ingredients into a feast. It’s for those times when you yearn for a taste of nostalgia, for a bite that takes you back to your mama’s kitchen, where every meal was a labor of love.
The charm of a Grilled Pimiento Cheese Sandwich lies in its versatility. Pair it with a steaming bowl of tomato soup to dip those crispy edges in, or a side of homemade pickles for some tang. On a lighter note, a crisp green salad dressed in a simple vinaigrette balances the richness beautifully. And let’s not forget a handful of kettle-cooked potato chips for that perfect crunch.
Servings: 4


  • – 8 slices of your favorite sturdy bread (I love a good sourdough)
  • – 2 cups of sharp cheddar cheese, grated
  • – 1/2 cup of cream cheese, softened
  • – 1/3 cup of mayonnaise
  • – 1 (4 oz) jar of pimientos, drained and chopped
  • – 2 tablespoons of unsalted butter, room temperature
  • – 1/2 teaspoon of garlic powder
  • – Salt and pepper, to taste
  • – A dash of hot sauce or cayenne pepper for a little kick (optional)


  • 1. In a bowl, mix the grated cheddar cheese, cream cheese, mayonnaise, chopped pimientos, garlic powder, and a sprinkle of salt and pepper. If you’re feeling a tad daring, add that hot sauce or cayenne pepper.
  • 2. Butter one side of each slice of bread with a tender touch. Be sure to cover edge to edge.
  • 3. On the non-buttered side of four bread slices, spread a generous portion of the pimiento cheese mixture.
  • 4. Top with the remaining bread slices, butter-side up, ready to greet the skillet.
  • 5. Heat a large skillet or griddle over medium heat. Carefully place your sandwiches in the pan, and cook until golden brown and the cheese begins to melt its heart out, about 3-4 minutes on each side.
  • 6. Serve immediately, sliced diagonally, and watch as the steam and the aromas speak of home.

Variations & Tips

  • – Vary your cheeses if you like. Some folks enjoy a mix of cheddar and Monterey Jack for a milder flavor.
  • – Add-ins such as crispy bacon, sliced tomatoes, or even some jalapeños can elevate your sandwich for those special occasions.
  • – For a lighter version, you can substitute the mayonnaise with Greek yogurt.
  • – Remember, dear heart, the key to a perfectly grilled sandwich is patience. Always cook on a medium heat to ensure your bread achieves that desired golden crisp without leaving the cheese cold and alone.
  • Now go on, gather your ingredients, and carry forth this tradition from my kitchen to yours, spreading joy one sandwich at a time.