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Categories:Viewed: 111 - Published at: 8 years ago
Ingredients
- 8 ounces cream cheese, at room temperature
- 2 tablespoons mayonnaise
- 8 ounces sharp Cheddar, shredded
- 8 ounces aged Gouda, shredded
- 1 roasted red pepper, diced (about 1/2 cup)
- Kosher salt and freshly ground black pepper
- 8 slices cracked wheat bread
- 3 tablespoons mayonnaise or softened unsalted butter
Method
- For the pimento cheese: Combine the cream cheese and mayonnaise in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium speed until smooth, about 1 minute.
- Add the Cheddar and Gouda and mix to combine on low, about 1 minute.
- Stir in the roasted red peppers by hand.
- Taste and season with salt and pepper, but go heavy on the pepper; start with 1/2 teaspoon and go from there.
- For the sandwiches: On low heat, warm a cast-iron skillet.
- Put a heaping 1/2 cup of the pimento cheese between 2 slices of bread.
- Don't spread the mixture all the way to the crust because it will soften and spread as it heats in the skillet.
- Repeat with the remaining bread and cheese.
- Smear one side of each sandwich with mayonnaise, and place the sandwiches in the skillet mayonnaise-side down.
- Smear the top pieces of bread with mayonnaise.
- Cook until golden brown and the cheese has just started to melt, about 5 minutes.
- Flip and cook the other side until golden, another 3 minutes.
- Slice into halves or quarters and serve immediately.
- Reserve any remaining pimento cheese in the refrigerator for up to 3 days.
