Grilled Pimento Cheese Sandwiches
Recipe type: Sandwiches / Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6 sandwiches
Best Grilled Pimento Cheese Sandwiches are ones that are baked with a buttery toasted bread until crispy and crunchy! Oozing with cheese in every bite, these Southern favorites might just be one of the best foods in the world!
  • ¼ cup mayonnaise - divided
  • 1 Tbsp. finely grated yellow onion
  • ½ tsp. dry mustard
  • dash of cayenne pepper
  • 2 cups (8 ounces) finely grated extra-sharp cheddar cheese
  • 2 ounces of cream cheese ( ½ of 4-ounce package) - softened
  • ½ cup drained jarred pimentos- finely chopped
  • 1 Tbsp. Worchestershire sauce
  • salt and black pepper to taste
  • 12 slices of white sandwich bread - crusts trimmed
  • 6 Tbsp. butter(3/4 stick) unsalted butter - melted
  1. Preheat oven to 450 degrees F. Arrange a rack to be in the center of the oven. Place a baking sheet in the middle rack while the oven is preheating.
  2. Melt 2 tablespoons of the mayonnaise in a small skillet over medium heat. Add onion, dry mustard, cayenne pepper and saute until the onion is softened, about 3 minutes. Transfer to a large mixing bowl. Add cheddar cheese, cream cheese, pimentos, Worchestershire and the remaining 2 tablespoons of mayonnaise. Here is where you can add more mayonnaise, depending on desired thickness (about 2 to 3 tablespoons).
  3. Stir until well combined. Season with salt and black pepper to taste.
  4. Spread pimento cheese on 6 slices of bread and press the remaining slices over them. Brush on both sides of each sandwich with melted butter.
  5. Using Oven safe mittens, remove the heated baking sheet from oven, and set it on stove top. Arrange 6 sandwiches on baking sheet and transfer to the middle rack of oven.
  6. BAKE for 4 minutes, until the sandwiches are golden brown and remove and flip them over to the other side and continue to Bake for addtional 2 to 3 minutes.
  7. Remove and transfer to a rack to cool for about 2 minutes before cutting them diagonally into halves, or into 4 triangles. Use a sharp, pointed knife to cut them. Serve warm.
  8. Yields: 6 sandwiches, or if cut into fourths, 24 mini sandwiches
Recipe by 2 Sisters Recipes by Anna and Liz at