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


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.

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