These pimento cheese chicken sandwiches are a real treat: tender, juicy grilled chicken tucked into a buttery brioche bun with gooey pimento cheese. Big flavor, easy prep.
It’s May — prime time for Kentucky Derby party food and all things pimento cheese.
This grilled pimento cheese chicken sandwich is juicy, smoky and loaded with flavor. The chicken is marinated, charred on the grill, and finished with a dollop of pimento cheese that softens and melts onto a toasted brioche bun.
I rely on a classic pimento cheese that’s simple to make, stores well, and can be prepared ahead. It’s versatile as a dip, sandwich spread, or topping for burgers and tacos — use as much (or as little) as you like.
For the chicken, I marinate in olive oil, balsamic, dijon and garlic. Marinating even overnight gives the chicken extra depth of flavor. Thin-sliced breasts work especially well here for a nice bite, but you can halve larger breasts if needed.
The best part: both the pimento cheese and the marinated chicken can be prepared in advance, so assembling the sandwiches is quick when it’s time to eat.
I make other grilled chicken sandwiches the same way — flavorful marinade, a buttery toasted bun, and a tasty topping. My grilled buffalo chicken and grilled chicken Caesar sandwiches follow the same principle and come out restaurant-quality at home.
How it comes together
Grill the marinated chicken until just cooked through, then spoon a bit of pimento cheese on top and close the lid for a minute or two so it softens and begins to melt. Watch closely so the cheese doesn’t drip into the grates.
The result is hot, melty pimento cheese atop smoky chicken, served on a golden toasted brioche bun. I like to add crisp butter lettuce for a fresh crunch; sliced tomatoes or thin red onion are great options too.
These are quick to make, especially when some components are prepared ahead. They’re addictively good and perfect for warm-weather grilling.
Yes please — making these all the time!
Pimento Cheese Grilled Chicken Sandwiches
Pimento Cheese Grilled Chicken Sandwiches
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- Kosher salt and pepper
- 4 brioche buns, for serving
- Butter lettuce leaves, for serving
Pimento Cheese
- 12 ounces sharp white cheddar, freshly grated (reserve about 4 oz)
- 8 ounces cream cheese, softened
- 4 ounces pimentos, drained
- 1/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Kosher salt and pepper
- 2 tablespoons chopped fresh chives, for topping
Instructions
- If using large breasts, slice them lengthwise to make four pieces or use thin-sliced breasts. Place chicken in a dish or resealable bag to marinate.
- Whisk together olive oil, balsamic vinegar, dijon, garlic, Italian seasoning and a big pinch of salt and pepper. Pour over chicken and refrigerate at least 30 minutes or overnight.
- Remove chicken from fridge about 30 minutes before grilling. Preheat grill to high and let heat for 10–15 minutes. Prep the pimento cheese while the grill heats; it can also be made ahead and chilled.
- Remove chicken from marinade and let excess drip off. Grill about 3–5 minutes per side, depending on thickness, until internal temperature reaches 165°F.
- Right before the chicken finishes, spoon a tablespoon or two of pimento cheese on top of each breast and close the grill for 1–2 minutes until the cheese softens and begins to melt. Watch carefully so the cheese doesn’t drip into the grill.
- Remove chicken and let rest a few minutes. Grill the brioche buns if desired. Assemble sandwiches with lettuce (and tomato or red onion, if using).
Pimento Cheese
- Grate the cheddar and set aside about 4 ounces.
- In a food processor combine cream cheese, drained pimentos, remaining cheddar, mayonnaise, garlic powder, onion powder, smoked paprika and a pinch of salt and pepper. Pulse until combined and slightly whipped — don’t overblend; a little texture is good.
- Transfer to a bowl and stir in the reserved cheddar. Chill for a few hours or store in the fridge for several days. Stir in chopped chives before serving if desired.
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