Sunday, August 11, 2013

It's a Southern Thing....

Upon a recent, very scientific Facebook Poll, I asked friends for the best kind of cheese to top a burger.  Responses ranged from Munster (my favorite ever) to Smoked Gouda (great choice indeed) to Pimento Cheese.  After my husband had his first "Masters" experience this year he also requested the wonderful, soft, spreadable cheese known very well in the South.  My challenge was to create a grilled cheese on the grill using my BIC FlameDisk.  I added some green scallions, parsley and spice to my cream cheese, mayo, sour cream mixture and realized it makes a great grilled cheese or a fancy appetizer.  I give you jalapeƱo poppers and a Grilled Pimento Cheese Sandwich that would make any Southerner swoon. 

  Grilled Pimento Cheese
             1 loaf sliced sourdough bread                        1 jar drained chopped pimentos   
             1 package softened cream cheese                 1 T grated onion
             ½ cup mayo                                                    A few shakes garlic powder
             ½ cup sour cream                                           ½ teaspoon Worcestershire  
             2 scallions, rough chop                                   ½ teaspoon Red wine vinegar
             Handful of fresh flat leap parsley                    Salt and Pepper
            16 oz shredded cheddar (packaged is fine)

Mix all ingredients together in a food processor (if available)
Or by hand if needed.

Generously spread pimento cheese on one slice of sourdough, 
top with another slice and wrap in heavy duty aluminum. 

Place directly on hot grill for 1-2 minutes per side

Unwrap and enjoy!

Can also add pimento cheese to hollowed out jalapenos….stuff and grill!