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- 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
- 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