This topic contains 57 replies, has 0 voices, and was last updated by 
desertdog 13 years, 8 months ago.
This is definitely pimiento cheese spread – a Southern staple. But one note, the posting yesterday said the sandwich was spicy & had jack cheese as wellas sharp. It sounds like the recipe on Diners & Dives the other week. From the Penguin in Charlotte, NC, they made their pimiento with a mix of cheddar & pepper jack cheeses. I’ve been wanting to try that mix myself since hearing that show.
Arizona Dog, I’m on top of your game! Reason being, I work much like you! Sorta frightening!
Ole Rouxdog
Thanks Michael.
quote:
Originally posted by rouxdog
OK, being a native Tennessean and lover of pimento cheese sandwiches heres my take on the situation. Appears to me they use coarsely grated cheddar along with coarsely diced pimento, add some Mayo maybe some S/P, then grill to perfection. D"dog, forgiven this time, but don’t forget the tomato slices prior to pressing on the George Foreman.
Excellent eye, Rouxdog…was it the grill marks or the fuzzy outline of the grill in the background? [:)]
I love my GF grill. Quick and easy for lunch.
I am looking forward to round 2. Maybe I’ll get the chance tomorrow for lunch. Thanks everyone for the suggestions!
Here is the recipe we got from Merridee’s Breadbasket in downtown Franklin, from "Roadfood Sandwiches". They don’t generally serve it grilled there, but there’s no reason you couldn’t grill this one in plenty of butter.
Pimiento Cheese
1/2 cup grated white cheddar cheese, medium to sharp
2 tablespoons chopped sweet pickle relish (optional)
2 tablespoons chopped pimiento
1/2 cup mayonnaise
Iceberg lettuce leaves
6 slices of freshly-baked, soft white bread
Stir all ingredients together until well-mixed.
Spread the mixture on three slices of bread, top with a leaf or two of iceberg lettuce, then cap each with a slice of bread. Cut each sandwich in half, diagonally.
3 sandwiches
I sincerely enjoy a grill cheese sandwich but the idea of a grilled pimento does not turn me on. Just a personal prefernce.
I am sure many enjoy this but to me, it is not on my list.
Paul E. Smith
Knoxville, TN
Judging by the picture of this sandwich I would say that James Villa’s, (famous Southern cookbook writer) mother’s recipe is about as close as you can come. I have a copy of his "My Mother’s Southern
Kitchen" which has his mother’s recipe.
He states that this recipe has been in his family for generations and "cannot comapre with that awful processed stuff you find today in Southern supermarkets……………"
The recipe is as follows:
Mother’s Everyday Pimento Cheese
Makes about 3 cups
Active time: 25 min
Start to finish: 2 1/2 hr
If you really want to make this pimento cheese the way my mother does, and you happen to own a hand-crank meat grinder, run the two cheeses once through the fine blade of the grinder into a mixing bowl. Mother simply used to grind the pimentos with the cheeses, but now she prefers to mash them with a heavy fork on a plate until they break up into tiny pieces. She uses homemade mayonnaise but also endorses Hellmann’s (a.k.a. Best Foods).
1/2 lb. extra-sharp Vermont white Cheddar
1/2 lb. extra-sharp aged New York (orange) Cheddar
1 (7-oz.) jar pimentos, drained and finely chopped
1/2 teaspoon black pepper
cayenne to taste
2/3 cup mayonnaise
Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt to taste with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively smooth. (It should be flecked with small pieces of pimento.)
Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop.
OK, being a native Tennessean and lover of pimento cheese sandwiches heres my take on the situation. Appears to me they use coarsely grated cheddar along with coarsely diced pimento, add some Mayo maybe some S/P, then grill to perfection. D"dog, forgiven this time, but don’t forget the tomato slices prior to pressing on the George Foreman.
DD your sandwich looks darn good too. To me it looks like they mixed their shredded cheeses with cream chreese to moisten, or mayo, and added the tomatoes, bacon and grilled it.
What do the roadtrippers think?
I had been wondering about this recipe too, and that is where I would start, and maybe some Tobasco or other hot sauce?
RoadFood Pic of Henpeck’s Pimento Grilled Cheese —
I’ve been jonesing for one of these sandwiches since I heard it mentioned in the Nashville RoadFood tour a couple weeks ago. Now that it is the featured pic on the homepage, I had to make a feable attempt at duplicating it.
Now, maybe you folks that ate one in Nashville can fill me in. Was the filling more like a Pimento Cheese spread?
I used sliced M Jack and Colby, out of the jar pimentoes, in place of bacon – blackforest ham, and sadly forgot sliced tomato. Bread was Sourdough. Don’t get me wrong, the sandwich was good, but certainly did not taste like the pictures look.
Anyone think they have the recipe?
Mighty fine!!![:D]
purty.
OMG perfecto……………[:D]
I am sure it tasted as good as it looked….
they all look great to me!!!!!very tasty.
thanks for the post
Now that is beautiful homemade food…[:o)]
You must be logged in to reply to this topic.