Southern Pimento GRILLED CHEESE

Recipe from Angela Lyle, Raven Café d’Art

Pimento Cheese

1 lb. extra sharp cheddar cheese or a mixture of mild cheddar and sharp cheddar cheeses

8 oz. cream cheese, softened

1-4 oz. jar diced pimentos, drained

2 T. good quality mayonnaise

2 T. Miracle Whip (or can use all mayo)

½ t. Worcestershire sauce

¼ t. salt

½ t. black pepper

2 slices of country white bread

Butter

Sliced ripe tomato

DIRECTIONS: To make the pimento cheese, shred cheeses in a food processor. Add remaining ingredients except pimento. Blend until combined and a thick, spreadable consistency. Fold in pimentos. For chunkier recipe, combine ingredients with shredded cheeses in a bowl and mix by hand.

Butter one side of each bread slice. Spread one side with the pimento cheese (as thickly as desired) and top with sliced tomato. Top with the other slide of bread.

Preheat a large nonstick skillet or griddle to medium-low. Place the sandwich butter side down and cook until bottom is golden brown and crisp, about 3 to 4 minutes. Flip the sandwich and cook until the bottom is golden brown and the cheese is melted, 3 to 4 minutes. Transfer to cutting board, cut in half diagonally and serve immediately.

TRY THESE OPTIONS TO CHANGE UP YOUR GRILLED CHEESE SANDWICH: