Take your grilled cheese up a notch with this Pimento Grilled Cheese! Creamy and flavorful pimento cheese is slathered on sourdough with melty provolone, then topped with crispy bacon and grilled to golden brown perfection.
I’m a huge fan of pimentos and pimento cheese. I make both pimento cheese dip and pimento cheese egg salad frequently throughout the year and this pimento grilled cheese is one of my absolute favorite ways to use it up any leftover cheese dip. Sourdough bread, provolone cheese, bacon, and pimento cheese dip all combined to make a killer grilled cheese sandwich!
Tips & Variations
- Sourdough bread. Sourdough is my preferred bread for this sandwich because its sturdiness holds up to the heaviness of the ingredients. You could use other sturdy breads such as wheat or farmhouse breads. If looking for a more traditional white bread, Texas toast makes for a great option.
- Cheese. I like to use provolone to help melt the other ingredients into the sandwich and hold it
together. You could use gouda, cheddar, gruyere, or Monterey jack. Use pepper jack for
an extra kick of heat. - Customize as desired. This sandwich is fully customizable. Feel free to skip the bacon, or add other veggies such as tomato according to your preferences. You could also try adding some ingredients like ham, sliced jalapenos, or peppery jelly for a unique take.
- Don’t burn the bread. Each stove is different, make sure your heat doesn’t get too high when making grilled cheese. You want enough time for the cheese to melt inside the bread before the outside of the bread becomes too toasted. Medium to medium-low works best.
- Double the recipe. This recipe is written for 2 sandwiches, which is what I most often make. However, it’s super easy to double the recipe to make 4 sandwiches!
Pimento Grilled Cheese
Ingredients
- 4 slices sourdough bread
- 1/2 cup Pimento Cheese Dip
- 4 slices bacon , cooked
- 2 slices provolone cheese
- 2 tablespoons salted butter , softened
Instructions
- Split a 1/2 cup pimento cheese dip between 2 slices of sourdough bread, spreading it all the way to the edges of the bread. If your bread slices aren’t very large, you may not use all the pimento cheese. Top each with 2 slices of crispy bacon and a slice of provolone and the remaining slices of bread.
- Spread butter on each of the outside sides of the sandwiches.
- Heat a heavy pan or griddle to medium heat (I like using cast iron for grilled cheese.) Place the sandwiches in the pan, and cook until golden brown on each side and the cheese is melty, about 3-4 minutes per side. (Keep an eye on the bread and lower the heat if browns before the provolone is melted.)
- Transfer to a plate and let cool for 1 minute before cutting in half with a serrated knife. Enjoy with pickles or potato chips.
Nutrition
Other Notes
Serving Suggestions
I like to keep things simple and serve my pimento grilled cheese with dill pickle spears or potato chips. It makes such an easy low-effort but flavorful lunch! It would also be super tasty dipped into some tomato soup.
How To Store Leftovers
Pimento grilled cheese is best when enjoyed freshly made. Leftovers will get soggy and quality suffers when trying to reheat it.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
