Pimento Cheese Sandwich
A cheese sandwich built around sharp cheddar, roasted red peppers, and mayo on a choice of bread. The filling is spreadable and warm, served hot or at room temperature between toasted or soft bread.
Ingredients
Method
Shred the cheddar cheese if starting with a block. Drain the roasted red peppers well and finely chop them.
In a small saucepan over low heat, combine the shredded cheddar, chopped roasted peppers, mayonnaise, and softened cream cheese.
Stir constantly until the cheese melts and the mixture is smooth and warm, about 3–5 minutes. Add the yellow mustard, paprika, salt, and black pepper; stir to combine.
Spread softened butter on one side of each bread slice. Heat a skillet or griddle over medium heat and toast the buttered sides until golden, about 1–2 minutes per side.
Spread the warm pimento cheese mixture onto two of the toasted bread slices, then top with the remaining slices, toasted sides facing inward.
Slice the sandwiches in half if desired and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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