Serves: 4Prep Time: 12 minutesCook Time: 6 minutesInactive Cook Time: 2 hours–overnight
MARIO: Ruth has transformed a classic Southern spread into a showstopping sandwich. She grew up in Kentucky and pimento cheese was a staple on her family’s table. Now, she always tries to keep a big container of it in her fridge for a quick weeknight dinner. When you take that rowdy crowd of Southern spices and gooey cheese, stick them between two slices of buttered bread, and grill that bad boy up, something magical happens. You find yourself somewhere between fondue and queso, and there is no place you’d rather be.
FOR THE PIMENTO CHEESE:
½ cup mayonnaise
3 4-ounce jars diced pimento, drained
1 tablespoon dry English mustard
1½ tablespoons Worcestershire sauce
2–3 dashes hot sauce
¾ teaspoon celery seeds
¾ teaspoon apple cider vinegar
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
5 cups sharp yellow cheddar cheese, freshly grated
FOR THE SANDWICHES:
8 slices white bread
8 tablespoons butter, softened
FOR THE PIMENTO CHEESE:
1. In a large mixing bowl, combine all the pimento cheese ingredients, except for the cheddar cheese, until smooth. Fold in the grated cheese and mix well. Cover and place in the refrigerator. Allow to sit for a couple of hours or overnight.
FOR THE SANDWICHES:
2. Preheat a griddle over medium-low heat.
3. Lay the bread slices out and butter each slice on one side. Spread pimento cheese onto the non-buttered side of 4 slices. Top each with the remaining 4 slices of bread. Make sure the buttered sides are facing out.
4. Place the sandwiches onto the griddle. When the bottom side is golden brown, about 2–3 minutes, flip the sandwiches. Cook until the other side is also golden brown and the cheese is heated through.
5. Remove from the griddle and cut in half on the diagonal. Serve immediately.
