Introduction
Take a classic Southern pimiento cheese sandwich, put it between two slices of sourdough bread, butter the outside, and grill it until crisp and golden—and suddenly a simple lunch becomes serious comfort food.
The sharp cheddar melts into the creamy pimiento cheese while the sourdough develops a buttery, crunchy crust. That little bit of tang from the sourdough is especially good with the rich cheese filling.
It’s also incredibly easy to make. Once you’ve got a batch of our Southern Pimiento Cheese in the refrigerator, this hot sandwich takes only a few minutes in a skillet.
Why You’ll Love This Recipe
- Crispy and buttery on the outside
- Hot and melty inside
- Ready in about 10 minutes
- A delicious way to use homemade pimiento cheese
- Only three basic ingredients
- Easy to cook in an RV kitchen
Equipment We Use
Start With Our Homemade Pimiento Cheese
This grilled sandwich starts with our Classic Southern Pimiento Cheese, made with sharp and extra-sharp cheddar, Duke’s mayonnaise, pimientos, and simple seasonings. Make a batch first, then save the leftovers for easy sandwiches and snacks throughout the week.
→ Get our Classic Southern Pimiento Cheese recipe here.
Grilled Pimiento Cheese on Sourdough
Ingredients
Equipment
Method
- Spread a generous layer of prepared Southern Pimiento Cheese over one slice of sourdough.
- Top with the second slice of bread.
- Spread softened butter over the outside of both slices.
- Heat a skillet over medium-low heat.
- Place the sandwich in the skillet, cover with dome, and cook for about 3–4 minutes, or until the bottom is golden brown.
- Carefully flip, cover with dome, and cook the second side for another 3–4 minutes, until golden and crisp and the cheese filling is hot.
- Remove from the skillet, let rest for a minute, slice, and serve immediately.
Notes
- Medium-low heat works better than high heat. It gives the pimiento cheese time to warm while the bread slowly becomes golden.
- Thick sourdough may require slightly longer cooking.
- Don’t skimp on the filling—this sandwich is supposed to be cheesy.
- Homemade Southern Pimiento Cheese can be prepared several days ahead.
Tips for the Perfect Grilled Pimiento Cheese
Keep the heat moderate. If the skillet is too hot, the bread will burn before the center gets warm.
Use softened butter. It spreads evenly across the sourdough and gives you that beautiful golden crust.
Give it a minute before cutting. The filling will be very hot straight from the skillet.
Variations
- Add crispy bacon.
- Add a slice of ripe tomato.
- Add sliced jalapeños for heat.
- Add thinly sliced ham for a heartier sandwich.
- Try another sturdy artisan bread if you don’t have sourdough.
What to Serve With Grilled Pimiento Cheese
This one practically begs for:
- Tomato soup
- Southern Coleslaw
- Potato chips
- Pickles
- Fresh fruit
- French fries
- A simple green salad
Storing Leftovers
Grilled pimiento cheese is best eaten immediately while the sourdough is crisp and the filling is hot.
If you have leftover pimiento cheese, keep it refrigerated separately and make a fresh sandwich when you’re ready to eat. That’s much better than storing an already-grilled sandwich.
From Our RV Kitchen
A skillet sandwich is one of our favorite easy RV lunches. There’s almost no cleanup, it doesn’t require turning on the oven, and lunch can be on the table in about ten minutes.
This one is especially good when we’ve already got homemade pimiento cheese in the refrigerator. The sourdough gets wonderfully crisp in the skillet while the cheese inside turns warm and creamy. It’s simple campground comfort food at its best.
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