Grilled Chicken and Pimento Cheese Sandwiches

  • Yield 8 servings


1 (4 ounce) jar chopped pimento peppers, drained
2 tablespoons spicy brown mustard
1 large kosher dill pickle spear, finely chopped
2 tablespoons mayonnaise
4 ounces extra sharp cheddar cheese, shredded
2 ounces Monterey Jack cheese, shredded
2 ounces cream cheese, room temperature, crumbled
4 tablespoons unsalted butter, room temperature
8 (1-inch thick) slices country style sourdough bread loaf
3 cups cooked, chopped chicken
Kosher salt
Freshly ground black pepper
Dill pickle spears, for garnish


  1. In a small bowl, combine pimento peppers, mustard, pickle, and mayonnaise; mix to combine. Add in cheddar, Monterey Jack, and cream cheese; mix until well combined. Use 2 tablespoons butter (total) to brush on the tops of the bread slices. Turn 4 of the slices over (butter-side down). Top with 1/2 of the cheese mixture, chicken, pinch salt, pinch pepper, the remaining 1/2 of the cheese mixture, and a slice of bread (butter-side up). This will yield 4 sandwiches.
  2. Heat 1 tablespoon butter in a large skillet over medium heat; add 2 sandwiches, With a flat metal spatula press down firmly on sandwiches in skillet; cook for 4 minutes or until nicely browned. Flip sandwiches and cook on other side, pressing down with spatula, for another 4 minutes or until nicely browned. Remove sandwiches, add another tablespoon of butter to skillet, and repeat with remaining 2 sandwiches. (Of course, you can alternately use two separate skillets to cook all of the sandwiches at the same time).
  3. Slice sandwiches on the diagonal. Slice the halves in half. Garnish with pickles.




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