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grilled pimento cheese
grilled pimento cheese

Grilled Pimento Cheese Sandwiches

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April 11, 2019

Once a year the southern delicacy of Pimento Cheese Sandwiches are brought into the spotlight thanks to The Masters Golf Tournament. Folks line up to buy pimento cheese sandwiches (and egg salad) for $1.50 each. These cold sandwiches on simple white bread are served in the iconic "fairway green" plastic bag to eat out on the course while watching the pros play. Quite the bargain considering the tournament is held at one of the most prestigious golf courses in the world. This year we decided to create our own Masters tradition and make some Grilled Pimento Cheese sandwiches. These were so amazingly delicious and gooey!

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 11 Yummy Sandwiches


1 1/2 pounds shredded sharp cheddar cheese

2 oz softened cream cheese

3/4 cup Dukes Mayonnaise

6 oz diced pimentos with juice

6-8 dashes of hot sauce

1/2 tablespoon granulated onion

1/2 tablespoon granulated garlic

1/2 teaspoon white pepper

2 teaspoons Boars Night Out White Lightning

1 loaf of sliced white bread

1/4 pound softened butter


1In a large mixing bowl whisk together everything except the cheddar cheese, bread and butter.

2Once you have a smooth "dressing" fold in the shredded cheese until thoroughly combined. Refrigerate until ready for use.

3Preheat your grill with your GrillGrates flipped over so that the flat side is up. You are looking for a target temperature of about 400 degrees.

4Lightly butter one side of the bread and then scoop about 4-5 tablespoons of pimento cheese onto the the un-buttered side of half of your bread.

5Assemble sandwiches by placing the other pieces of bread on top of the pimento cheese, butter side up.

6Place sandwiches on the preheated flat side of your GrillGrates and allow to cook for 2-3 minutes. Check for toasting of the bread to ensure it does not get too dark.

7Flip the sandwiches and cook for an additional 2-3 minutes or until properly browned.

8Cut each sandwich in half. Best served with sweet tea.


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