This recipes uses a combination of mild cheddar and smoked gouda. If you are not a fan of smoked gouda, simply do not use it and use additional mild cheddar cheese. The saltiness will differ depending on the mayonnaise and type of cheese used. To save time, omit the first step and use raw onion and bell pepper in the cheese mixture.
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion
- 1/2 cup red bell pepper, seeded and finely chopped
- 1/2 cup smoked gouda, shredded
- 1/2 cup whipped cream cheese
- 1/3 cup mayonnaise
- 1 1/2 cup mild cheddar, shredded
- 4 ounces jarred pimentos, drained and chopped
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- kosher salt taste
- In a skillet, melt the butter. Cook the onion and bell pepper until softened, about 5 minutes. Place on a paper towel lined plate to dry and cool.
- Place the smoked gouda, cream cheese, mayonnaise, cheddar cheese, pimentos, paprika and garlic powder into a medium sized bowl. Stir to combine. Once the onion and bell pepper have slightly cooled, add them to the pimento cheese mixture.
- Stir and taste. Add salt according to preference. Place in fridge.
- Serve in sandwiches or as a dip.
for a grilled pimento cheese
- Take two pieces of white bread and smear a generous portion of mayonnaise on one side of each slice.
- In a cast iron skillet, melt a thin slice of butter over medium heat. Once the butter is melted, swirl the butter in the pan to evenly coat the skillet.Once the pan is hot, place the mayonnaise side of the bread into the pan (two to three pieces of bread at a time, depending on the size of the pan and how many sandwiches are being made).
- Add a layer of pimento cheese to top each piece of bread in the skillet. Take the additional mayonnaise coated bread slices and place this slice on top of the “open-faced” sandwich that is now cooking in the skillet. The mayonnaise side should be facing up. Repeat this step until all sandwiches are now topped with a slice of bread.
- Continue to cook the sandwich until the bottom side is golden brown, about 5-8 minutes. Gently flip the sandwich and cook the remaining side until golden and the cheese is melted. Serve immediately.