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A pimento grilled cheese cut in half
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Pimento Grilled Cheese

Pimento cheese dip, crispy bacon, and melty provolone are sandwiched between thick slices of sourdough in this Pimento Grilled Cheese Sandwich recipe.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: American
Keyword: pimento grilled cheese
Servings: 2 sandwiches

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.
    Provolone cheese on top of bacon on pimento cheese on sourdough bread
  • Spread butter on each of the outside sides of the sandwiches.
    Two pimento sandwiches on a cutting board
  • 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.)
    Two pimento grilled cheese sandwiches in a cast iron skillet
  • Transfer to a plate and let cool for 1 minute before cutting in half with a serrated knife. Enjoy with pickles or potato chips.
    A pimento grilled cheese cut in half showing the cheese between the two halves

Nutrition

Calories: 881kcal | Carbohydrates: 75g | Protein: 24g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1903mg | Potassium: 266mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1071IU | Vitamin C: 4mg | Calcium: 431mg | Iron: 5mg