Chef Rick’s Pimento Cheese
2 lbs. Sharp Cheddar Cheese, Shredded
1 lbs. Cream Cheese
1/2 Lbs. Pepper Jack Cheese
1 cup Diced Pimentos
¾ cup Mayonnaise
Pinch of Cayenne Pepper, to taste
Pinch of Salt
- Mix all chesses in mixing bowl with paddle, adding in the Pimentos last
- Check the taste, looking for a hint of Bite at the end
Grilled Cheese is one of America’s most popular snacks. Despite its popularity there are many people that still struggle with the nuance of making the perfect grilled cheese. Perfect means different things to different people so I’d like to provide some pointers on how to achieve YOUR perfect sandwich.
- Watch your heat. Making great grilled cheese is about balance If your pan is too hot, you’’ burn the bread before you melt the cheese. If it’s too cold you end up with a limp and greasy grilled cheese sandwich.
- Don’t use too much cheese. In the spirit of balance, a great grilled cheese depends on the proper ratio of bread to cheese. When we’re hungry we have a tendency to overload the bread with cheese which ends up with us making a heavy sandwich. Grilled cheese should be a fulfilling snack – not a brick in the stomach.
- Make sure the cheese is fully melted. For those that love cheese, there are few things more pleasant than pulling apart a split grilled cheese and seeing the long drooping bridge of melted, gooey cheese that will span the distance between your two halves. On the flip side of that, there are few things more disappointing than a grilled cheese with unmelted cheese in the dead center of it. One easy trick to ensure your cheese is melted is to not put the whole sandwich together until you actually melt the cheese. Leaving your slices open-faced in the pan with the cheese on top and either putting a lid on the pan to melt the cheese or popping the whole pan in the oven will ensure you have an awesome final product.
- Choose your cheese wisely – not all cheeses are created equal. That is not to say you have to get an expensive or artisanal cheese ( or bread for that matter). You do want to ensure you have a cheese that melts well. Cheddar, Swiss, Raclette all make wonderful cheeses for this sandwich. Parmesan or Queso Fresco may not work so well.