Grilled Pimento Cheese Sandwiches
By America's Test KitchenPublished on July 28, 2011
Yield
Serves 4
Ingredients
1 ⅓ cups grated cheddar cheese ⅔ cup grated Monterey Jack cheese 2 tablespoons mayonnaise 2 tablespoons jarred pimentos, drained and chopped2 teaspoons minced onion (yellow)½ teaspoon Tabasco sauce ¼ teaspoon ground black pepper 8 slices hearty white sandwich bread 4 tablespoons unsalted butter, melted8 very thin slices tomato
Before You Begin
Press the tomato slices between paper towels to remove moisture.
Instructions
- Combine cheeses, mayonnaise, pimentos, onion, Tabasco, and pepper in a bowl. Brush top side of each slice of bread with melted butter. Flip 4 slices over and layer with cheese mixture and 2 slices tomato per sandwich. Cover with remaining bread slices, buttered side up.
- Heat large nonstick skillet over medium-low heat for 1 minute. Place 2 sandwiches in pan and weight with round cake pan, pressing lightly. Leave cake pan on top and cook until first side is golden brown, 3 to 5 minutes. Flip sandwiches, press again with cake pan, and cook until golden brown, about 2 minutes. Repeat with remaining 2 sandwiches.
- Cooking For a Crowd:Grilled cheese sandwiches are best cooked two at a time. If you want to keep the first batch hot, place a baking sheet in the oven and heat the oven to 250 degrees. When the first batch is done, slide the sandwiches onto the hot baking sheet to keep them crisp and warm.
Yield
Serves 4Ingredients
1 ⅓ cups grated cheddar cheese
⅔ cup grated Monterey Jack cheese
2 tablespoons mayonnaise
2 tablespoons jarred pimentos, drained and chopped
2 teaspoons minced onion (yellow)
½ teaspoon Tabasco sauce
¼ teaspoon ground black pepper
8 slices hearty white sandwich bread
4 tablespoons unsalted butter, melted
8 very thin slices tomato
Test Kitchen Techniques
Ingredients
1 ⅓ cups grated cheddar cheese
⅔ cup grated Monterey Jack cheese
2 tablespoons mayonnaise
2 tablespoons jarred pimentos, drained and chopped
2 teaspoons minced onion (yellow)
½ teaspoon Tabasco sauce
¼ teaspoon ground black pepper
8 slices hearty white sandwich bread
4 tablespoons unsalted butter, melted
8 very thin slices tomato
Test Kitchen Techniques
Ingredients
1 ⅓ cups grated cheddar cheese
⅔ cup grated Monterey Jack cheese
2 tablespoons mayonnaise
2 tablespoons jarred pimentos, drained and chopped
2 teaspoons minced onion (yellow)
½ teaspoon Tabasco sauce
¼ teaspoon ground black pepper
8 slices hearty white sandwich bread
4 tablespoons unsalted butter, melted
8 very thin slices tomato
Test Kitchen Techniques
Why This Recipe Works
In our Grilled Pimento Cheese Sandwiches recipe, the right ingredients coupled with the proper technique gave us perfect sandwiches. Buttering the bread—not the pan—gave our sandwiches the most even browning. Cooking the sandwiches over medium-low heat allowed the cheese to melt evenly and the bread to brown deeply. We added mayonnaise, jarred pimentos, minced onions, hot pepper sauce, and sliced tomatoes for an authentic Southern flavor. For a crisp crust, we pressed the Grilled Pimento Cheese Sandwiches with a cake pan to mimic a panini press.
Before You Begin
Press the tomato slices between paper towels to remove moisture.
Instructions
- Combine cheeses, mayonnaise, pimentos, onion, Tabasco, and pepper in a bowl. Brush top side of each slice of bread with melted butter. Flip 4 slices over and layer with cheese mixture and 2 slices tomato per sandwich. Cover with remaining bread slices, buttered side up.
- Heat large nonstick skillet over medium-low heat for 1 minute. Place 2 sandwiches in pan and weight with round cake pan, pressing lightly. Leave cake pan on top and cook until first side is golden brown, 3 to 5 minutes. Flip sandwiches, press again with cake pan, and cook until golden brown, about 2 minutes. Repeat with remaining 2 sandwiches.
- Cooking For a Crowd:Grilled cheese sandwiches are best cooked two at a time. If you want to keep the first batch hot, place a baking sheet in the oven and heat the oven to 250 degrees. When the first batch is done, slide the sandwiches onto the hot baking sheet to keep them crisp and warm.
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