Grilled Pimento Cheese on Sourdough Bread is a great derivation of a southern favorite with a little Old Bay spin. Everyone has Old Bay, right? You should if you don’t! Not many households around here would be without it. There are so many uses all year round like Old Bay Fries made with russet potatoes. This is a quick prep and can be easily made for a Meatless Monday dinner along with some Spicy Tomato Basil Soup or some Spicy Butternut Squash Soup. These sandwiches are amazing!
My introduction to this southern favorite came from my dear friend, neighbor and former colleague, Katherine. A sweet southern girl from North Carolina who served this as a dip at a party with pita chips. Her recipe, which was her grandmother’s, actually included a “secret” family BBQ spice. I had to add an Eastern Shore flare to this to make it my own. She informed me, “it’s great as a grilled cheese sandwich on sourdough bread.” I had called her back regarding how much to put on and her husband Walt replied, “Oh, just slather it on!” Well, just bring it on then!
Grate both cheeses simultaneously using a box grater. Place cheese into a glass bowl to mix with other ingredients.
Drain the jarred pimentos. We couldn’t call it pimento cheese without pimentos!
Whisk Old Bay into the mayonnaise.
- 8 oz. Pepper Jack Cheese, grated
- 8 oz. Sharp Cheddar Cheese, grated
- ½ c. mayonnaise
- ½ t. Old Bay seasoning( or ¼ t. red curry or your favorite)
- 8 oz. diced pimentos, drained
- Sourdough bread slices
- Grate both cheeses at the same time using a box grater.
- Drain the jarred pimentos.
- Add the Old Bay seasoning to the mayonnaise.
- Combine mayonnaise blend and pimentos with a wooden spoon, incorporating all ingredients.
- Butter the sourdough bread and slather a heaping ice cream scoop of pimento cheese between the two slices of bread.
- Place on a griddle and cook until lightly brown and cheese has melted.