You are here: Home » Recipes » Grilled Chicken and Pimento Cheese Sandwiches Grilled Chicken and Pimento Cheese Sandwiches Yield 8 servings PrintEmail Ingredients 1 (4 ounce) jar chopped pimento peppers, drained2 tablespoons spicy brown mustard1 large kosher dill pickle spear, finely chopped2 tablespoons mayonnaise4 ounces extra sharp cheddar cheese, shredded2 ounces Monterey Jack cheese, shredded2 ounces cream cheese, room temperature, crumbled4 tablespoons unsalted butter, room temperature8 (1-inch thick) slices country style sourdough bread loaf3 cups cooked, chopped chicken Kosher salt Freshly ground black pepper Dill pickle spears, for garnish Instructions 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. 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). Slice sandwiches on the diagonal. Slice the halves in half. Garnish with pickles.