Spice Up Your Life with a Red Pepper Jelly Pimento Grilled Cheese
Grilled cheese is the ultimate comfort food. Gooey cheese and hearty bread are melded together in a melty, golden, crispy creation. It’s easy to get comfortable with your own grilled cheese recipe – you have your favorite bread and cheeses and you know exactly how to cook it to your liking. As delicious as this classic grilled cheese is, sometimes you’ve gotta spice it up. Enter the Red Pepper Jelly Pimento Grilled Cheese.
The star of this recipe is Bonnie’s Jams Red Pepper Jelly. This jelly is packed with the zesty, fresh, and spicy flavors of sweet red peppers, seeded habaneros, and cider vinegar. It’s the key ingredient in the homemade pimento cheese spread that also features aged gouda and sharp cheddar cheese.
Spread your homemade pimento cheese on cracked wheat or any artisanal bread of your choosing, then cook to golden, crispy perfection. Enjoy any leftover pimento cheese on crackers, burgers, or baked into a spicy mac and cheese.
Red Pepper Jelly Pimento Grilled Cheese Sandwiches
- 8 ounces cream cheese room temperature
- 2 tablespoons mayonnaise
- 2 tablespoons Bonnie's Jams Red Pepper Jelly
- ¼ teaspoons garlic powder
- 8 ounces sharp Cheddar shredded
- 8 ounces aged Gouda shredded
- ½ cup roasted red pepper diced
- Kosher salt and freshly ground black pepper
- 8 slices cracked wheat bread
- softened unsalted butter
- hot sauce optional
- To make the pimento cheese, combine softened cream cheese, mayonnaise, Bonnie’s Jams Red Pepper Jelly, and garlic powder in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, about a minute. Add the Cheddar and Gouda and mix to combine on low, about 1 minute.
- Remove bowl and paddle attachment. Using a wooden spoon or silicone spatula, gently stir in the roasted red peppers by hand. Season to tase with salt and fresh ground black pepper. If you like a little spice in your pimento cheese, add a couple of drops of your favorite hot sauce, and stir to combine. Refrigerate pimento cheese until ready to make your sandwiches.
- To make the sandwiches, lightly butter one side of each slice of bread. Heat a skillet or griddle pan on medium low heat. Place approximately 1/2 cup on one slice of the buttered bread (place on non-buttered side!). Top with second slice of bread, buttered side up. Don't spread the mixture all the way to the crust because it will spread as it heats in the skillet. Repeat with the remaining bread and cheese.
- Cook sandwiches until golden brown and the cheese has just started to melt, about 5 minutes. Flip and cook the other side until golden, another 3 minutes. Slice into halves and serve immediately. Any remaining pimento cheese will keep in the refrigerator for up to 3 days.