Grilled Pimiento Cheese Sandwiches |
Tips: Store pimiento cheese in an airtight
container in refrigerator up to 1 week.
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Prep Time: 1 hr
Cook Time: 1 hr
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Yield:11 sandwiches
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INGREDIENTS: |
| 4 oz jar |
diced pimiento, drained |
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| 1 tsp |
Worcestershire sauce |
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| 1 tsp |
onion, finely grated |
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| 1 1/2 cups |
mayonnaise, divided |
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| 2 x 8 oz |
blocks sharp Cheddar cheese, shredded |
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| 22 |
white bread slices |
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| DIRECTIONS: |
- Stir together first 3 ingredients and 1 cup mayonnaise. Stir in cheese.
- Spread 1/4 cup pimiento cheese mixture on 1 side of 11 white bread slices; top with remaining bread slices. Lightly spread both sides spread both sides of sandwich with remaining 1/2 cup mayonnaise.
- Cook sandwiches, in batches, on a hot griddle or large nonstick skillet over medium heat 4-5 minutes on each side or until golden brown and cheese melts.
|
www.CookingWithRenaLee.com |
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