I was never a fan of pimento cheese until I tried Anne's--made with Pepper Jack cheese and black olives--then I was a fan. Only her pimento cheese though (I should share that recipe too!)
This recipe gave me the good idea to try it grilled, like a grilled cheese. I even went out on a limb and tried the version the recipe provided.
Grilled Pimento Cheese
3/4 cup mayo, divided
1 (2-oz) jar diced pimento, drained
1/2 tsp. Worcestershire sauce
1/8 tsp. Cajun seasoning
pinch of garlic powder
1/8 tsp. black pepper
1/4 tsp. hot sauce
1 (10-oz) block Chedddar cheese, shredded
8 slices whole grain white bread
Stir together 1/2 cup mayo and next 6 ingredients; gently stir in cheese. Cover and chill up to 3 days, if desired.
Spread remaining 1/4 cup mayo evenly over 1 side of each bread slice. Place 4 bread slices, mayo sides down, on waxed paper.
Spread cheese mixture evenly on top of 4 bread slices on was paper; top with remaining bread slices, mayo sides up.
Cook sandwiches, in batches, on hot griddle or in large nonstick skillet over medium heat 3 minutes on each side or until golden brown and cheese melts.
(Southern Living, January 2007)
Good....but Anne's recipe for pimento is better!