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 jalapeño 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
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!
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