The Pimento Sandwich is a true classic, beyond its years and a staple at the Masters. A southern staple with many local variations, it can be summed up easily as a cheese (usually cheddar) mixed with mayo and pimento peppers. Served on crackers or white bread more often than not. We upped the anti a bit with adding a little whole grain mustard and then buttered the heck out of the bread and used our Baking Steel Mini to cook it to perfection..
Some may call it a glorified grilled cheese. Call it what you want. I'll be making this Masters Pimento while watching Scottie Scheffler win his first major.
Griddled Pimento Cheese Sandwich
- 2 ea slices artisan bread
- 2 oz sharp cheddar cheese, grated
- 2 oz mild cheddar cheese, grated
- 1 oz mayonnaise
- 0.5 oz whole grain mustard
- 1 oz pimento peppers, chopped roughly
- 2 Tbsp butter
Preheat Baking Steel Griddle on medium for 5 minutes.
Combine both cheeses, mayo, mustard and peppers in a both until well mixed.
Butter one side of each piece of bread.
Butter side down on griddle, top with entire mixture and cap it off with other slice of bread with butter side up.
Cook for about 3 minutes on each side until golden brown and melty on the inside.
Serve with chips and pickle.