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Smoky Grilled Pimento Cheese

Source of Recipe

From "Emeril's Kicked-Up Sandwiches" by Emeril Lagasse


Recipe Introduction

"This classic Southern spread makes a mean grilled cheese! A hint of sweet piment�n gives this version a unique smoky flavor that is surprisingly at home when sandwiched between two pieces of quickly pan-crisped white bread."

List of Ingredients

◦ 12 ounces extra-sharp yellow cheddar, coarsely grated, at room temperature
◦ Two 4-ounce jars diced pimentos, well drained
◦ 6 to 8 tablespoons mayonnaise, or more to taste
◦ 1 tablespoon grated red onion
◦ � teaspoon kosher salt
◦ � teaspoon sweet piment�n (smoked Spanish paprika)
◦ � teaspoon Crystal or your favorite Louisiana red hot sauce
◦ � teaspoon cayenne pepper
◦ 2 pinches sugar
◦ About 24 slices white sandwich bread, or as needed (see Note)
◦ Butter, at room temperature, as needed


Recipe

Combine the cheese, pimentos, mayonnaise, onion, salt, piment�n, hot sauce, cayenne, and sugar in a medium mixing bowl, and stir until the cheese is still distinct but has begun to meld with the mayonnaise. Taste, and adjust the seasoning if necessary. Cover the pimento cheese and refrigerate until slightly firm, at least 2 hours and up to several days in advance.

When you are ready to make the sandwiches, heat a nonstick skillet over medium-high heat.

For each sandwich, spread a generous 2 tablespoons of the pimento cheese evenly between 2 slices of bread. Spread the outsides of the sandwich with softened butter. Cook in the skillet just until lightly golden on both sides, about 1 minute per side. Repeat with any remaining sandwiches and serve immediately.

Makes 1 generous pint pimento cheese spread;
about 12 sandwiches






❧ Note:
Any leftover pimento cheese will keep for up to several days in the refrigerator and is wonderful slathered on burgers, served with crackers, or used as a dip for vegetable crudit�s.