Go Back
Sandy Gowland

Grilled Pimiento Cheese on Sourdough

Homemade Southern pimiento cheese grilled between buttery slices of sourdough bread until crisp and golden outside and warm and melty inside. An easy Southern twist on classic grilled cheese.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 1 people
Course: Lunch, Main Course, Sandwich
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Slices Sourdough Bread We prefer Rustik
  • 1/2 Cup Prepared Southern Pimiento Cheese See link above
  • 2 Tblsp Softened Butter

Equipment

  • 1 Non-stick Skillet
  • 1 Silicone Spatula
  • 1 Butter Knife
  • 1 Cheese melting dome (griddle dome) A melting dome helps trap the heat so the pimiento cheese gets hot and melty without having to over-brown the sourdough.

Method
 

  1. Spread a generous layer of prepared Southern Pimiento Cheese over one slice of sourdough.
  2. Top with the second slice of bread.
  3. Spread softened butter over the outside of both slices.
  4. Heat a skillet over medium-low heat.
  5. Place the sandwich in the skillet, cover with dome, and cook for about 3–4 minutes, or until the bottom is golden brown.
  6. 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.
  7. 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.