Grilled Pimento Cheese Sandwich

Ingredients

• 1/4 cup cream cheese at room temperature
• 3 tablespoons mayonnaise
• 1 teaspoon grated onion
• 1/8 teaspoon garlic powder
• Pinch salt
• Pinch fresh ground pepper
• pinch cayenne pepper optional
• 2 cups shredded sharp Cheddar cheese
• 1 cup shredded Pepper Jack cheese
• 1 cup shredded Monterey Jack cheese
• 1 4 oz jar chopped pimentos drained & smashed
• Thick slices of hearty white bread we recommend sour dough
• Butter softened for easy spreading

Instructions

• In a food processor, using the knife-blade attachment, process cream cheese, mayonnaise, onion, garlic powder, salt, and peppers until fully incorporated and the mixture is smooth.
• Add in the other cheeses and pimentos and combine without over-processing. This time chunky is good. Transfer pimento cheese to a bowl and stir if needed to combine ingredients thoroughly. Cover and chill for at least 3 hours.
• Heat a skillet or griddle to medium heat. Be careful not to let it get too hot or it will burn the butter and bread before it even melts the cheeses.
• Butter one side of two bread slices. Spread a thick layer of pimento cheese on the un-buttered side of a bread slice.
• Place the pimento cheese covered bread slice butter side down in the skillet/griddle. Cover the sandwich with a lid and cook for 1-2 minutes, or until pleasantly browned and cheese has begun to melt.
• Remove lid and top sandwich with the other slice butter side up. Cook until bottom is lightly browned and toasted.
• Flip sandwich over and cook until the other side is also lightly browned and toasted.
• Transfer sandwich to a plate and allow it to cool slightly before slicing it in half.Repeat with the remaining bread and pimento cheese or grill 2-4 sandwiches at a time, depending on size of skillet. Be careful not over-crowd the skillet.
• Refrigerate any extra pimento cheese for up to one week