Grilled Pimiento Cheese Sandwiches

– 8 slices of your favorite sturdy bread (I love a good sourdough)
– 2 cups of sharp cheddar cheese, grated
– 1/2 cup of cream cheese, softened
– 1/3 cup of mayonnaise
– 1 (4 oz) jar of pimientos, drained and chopped
– 2 tablespoons of unsalted butter, room temperature
– 1/2 teaspoon of garlic powder
– Salt and pepper, to taste
– A dash of hot sauce or cayenne pepper for a little kick (optional)

1. In a bowl, mix the grated cheddar cheese, cream cheese, mayonnaise, chopped pimientos, garlic powder, and a sprinkle of salt and pepper. If you’re feeling a tad daring, add that hot sauce or cayenne pepper.

2. Butter one side of each slice of bread with a tender touch. Be sure to cover edge to edge.

3. On the non-buttered side of four bread slices, spread a generous portion of the pimiento cheese mixture.

4. Top with the remaining bread slices, butter-side up, ready to greet the skillet.

5. Heat a large skillet or griddle over medium heat. Carefully place your sandwiches in the pan, and cook until golden brown and the cheese begins to melt its heart out, about 3-4 minutes on each side.

6. Serve immediately, sliced diagonally, and watch as the steam and the aromas speak of home.

– Vary your cheeses if you like. Some folks enjoy a mix of cheddar and Monterey Jack for a milder flavor.
– Add-ins such as crispy bacon, sliced tomatoes, or even some jalapeños can elevate your sandwich for those special occasions.
– For a lighter version, you can substitute the mayonnaise with Greek yogurt.
– Remember, dear heart, the key to a perfectly grilled sandwich is patience. Always cook on a medium heat to ensure your bread achieves that desired golden crisp without leaving the cheese cold and alone.