That’s right — we’re putting pimento cheese in your grilled cheese.
If you thought grilled cheese couldn’t get any more indulgent, think again. This version layers creamy pimento cheese inside fluffy brioche, adds extra grated cheddar for good measure, and finishes with a crisp spiralized pickle slaw on top. It’s rich, tangy, and utterly addictive.
I added a handful of arugula for a peppery bite — because balance — but feel free to skip it if you prefer pure cheesy decadence.
The spiralized pickle slaw elevates everything. It’s essentially a quick refrigerator pickle: spiralized cucumber makes it feel like slaw, but you can also use thinly sliced cucumbers if you don’t have a spiralizer. I like apple cider vinegar for brightness, then add fresh dill, garlic, and a pinch of red pepper flakes for heat.
This slaw comes together fast and keeps in the fridge for about a week, so it’s perfect to make ahead. If you’re a pickle lover, you’ll appreciate the crisp texture and tangy contrast against the warm, melty sandwich.
You can stuff some slaw inside the sandwich, but I prefer piling it on top so you get that fresh crunch with every bite.
This grilled cheese is especially great for events like the Kentucky Derby, but it’s equally perfect any time you have leftover pimento cheese and want something simple and satisfying. Spread pimento cheese between slices of buttered brioche with a little extra grated cheddar, add arugula and chives if you like, and toast slowly in a skillet until the bread is golden and the cheeses are melted and gooey.
For the daring: some people dip grilled cheese in ketchup. Not everyone will agree, but it’s an option if you want to spark a debate at the table.
Bring this to friends or make it for yourself — it’s ultimate comfort food, the kind of sandwich that hugs you from the inside.
Pimento Cheese Grilled Cheese with Spiralized Pickle Slaw
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Ingredients
pickle slaw
- 1 medium cucumber spiralized
- 3/4 cups apple cider vinegar
- 2 teaspoons kosher salt
- 1/2 cup fresh dill
- 1 cup hot water
- 3 garlic cloves
- 1/2 teaspoon red pepper flakes
grilled cheese
- 4 slices brioche bread
- 4 ounces sharp white cheddar cheese grated
- 1/2 cup pimento cheese
- 1 cup arugula
- 2 tablespoons chopped chives
- softened butter for spreading
Instructions
pickle slaw
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Place the cucumber spirals in a large jar or bowl.
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In a separate bowl or measuring cup, whisk together the vinegar, salt, dill and hot water until the salt dissolves. Let the mixture cool, then pour it over the cucumber spirals. Add the garlic and red pepper flakes, making sure the cucumbers are submerged. Refrigerate overnight, shaking or stirring once or twice. The slaw will keep about a week.
grilled cheese
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Heat a large skillet over medium heat. Spread the outsides of the bread with softened butter. On the inside of one slice add 1 ounce grated cheddar, then about 1/4 cup pimento cheese, spreading it gently. Top with 1/2 cup arugula and a sprinkle of chives, then another ounce of grated cheddar and the second slice of bread. Repeat for the remaining sandwich.
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Cook the sandwiches in the skillet until the bread is golden and the cheeses are melted, taking care to heat them slowly so the pimento cheese becomes gooey and warm. Serve immediately with the pickle slaw and additional chives on top.
Notes
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The gooeyness!