Grilled Pimento Cheese Sandwiches

1. 1

   For the pimento cheese: Combine the cream cheese and mayonnaise in the bowl of a stand mixer fitted with a paddle attachment.

2. 2

   Mix on medium speed until smooth, about 1 minute.

3. 3

   Add the Cheddar and Gouda and mix to combine on low, about 1 minute.

4. 4

   Stir in the roasted red peppers by hand.

5. 5

   Taste and season with salt and pepper, but go heavy on the pepper; start with 1/2 teaspoon and go from there.

6. 6

   For the sandwiches: On low heat, warm a cast-iron skillet.

7. 7

   Put a heaping 1/2 cup of the pimento cheese between 2 slices of bread.

8. 8

   Don't spread the mixture all the way to the crust because it will soften and spread as it heats in the skillet.

9. 9

   Repeat with the remaining bread and cheese.

10. 10

    Smear one side of each sandwich with mayonnaise, and place the sandwiches in the skillet mayonnaise-side down.

11. 11

    Smear the top pieces of bread with mayonnaise.

12. 12

    Cook until golden brown and the cheese has just started to melt, about 5 minutes.

13. 13

    Flip and cook the other side until golden, another 3 minutes.

14. 14

    Slice into halves or quarters and serve immediately.

15. 15

    Reserve any remaining pimento cheese in the refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.