Name: Patio 44 - Biloxis Pimento Cheese Sandwich Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 2 cups sharp cheddar cheese, grated; 1 cups mild cheddar cheese, grated; 4 oz cream cheese, softened; 1 cups mayonnaise; 3 oz roasted pimentos, drained and chopped; 2 tbsp green onion, finely chopped (scallion); 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp hot sauce; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp lemon juice; 8 slices sweet sourdough bread (sliced, about 1" thick); 2 tbsp unsalted butter, softened; 1 cups optional: baby arugula or lettuce; 4 slices optional: pickles, thinly sliced

Method

Pimento Cheese

Grate cheeses

Grate the sharp and mild cheddar cheeses if not pre-grated. Use the medium holes of a box grater for good texture. Measure out 2 cups sharp and 1 cup mild.

Soften cream cheese

If the cream cheese is cold, let it sit at room temperature for 15 minutes or microwave on low in 5–8 second bursts until just soft but not melted.

Combine base ingredients

In a medium mixing bowl, place the softened cream cheese and mayonnaise. Stir with a spatula until smooth and fully combined.

Add cheeses and pimentos

Fold the grated cheddar cheeses and chopped drained pimentos into the mayo/cream-cheese mixture until evenly distributed.

Season

Add the finely chopped green onion, Dijon mustard, Worcestershire sauce, hot sauce, smoked paprika, lemon juice, salt, and pepper. Mix thoroughly, then taste and adjust seasoning (add more salt, pepper, or hot sauce if desired).

Chill briefly (optional)

For best flavor melding, cover and refrigerate the pimento cheese for 30 minutes. If you prefer a spreadable room-temperature texture for toasting, let it sit 10 minutes before assembling.

Sandwich Assembly & Toasting

Preheat skillet or griddle

Heat a large skillet or griddle over medium heat. If using a panini press, preheat according to manufacturer instructions.

Butter bread

Spread about 1/2 tablespoon of softened butter on one side of each bread slice (16 sides total). The buttered sides will be the outside of the sandwich to achieve a golden toast.

Assemble sandwiches

Place 4 slices of bread buttered-side down on a work surface. Divide the pimento cheese evenly among them (about 1/2 cup per sandwich). If using, top the cheese with a small handful of arugula or a couple pickle slices. Top with the remaining bread slices, buttered side up.

Toast sandwiches

Place sandwiches on the preheated skillet or griddle. Cook for 3–4 minutes per side over medium heat, pressing gently with a spatula, until bread is golden brown and cheese spread is warmed through. If using a panini press, press until the bread is golden and the filling is warmed, about 4–6 minutes.

Rest and cut

Remove sandwiches to a cutting board and let rest 1 minute. Cut each sandwich on the diagonal or down the middle.

Serve

Serve immediately while warm. Offer extra pimento cheese on the side for spreaders and serve with pickles or chips if desired.