Grilled Pimento Cheese Sandwich
Servings
1Serving size
1 sandwichThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 ounce Reduced fat cheddar cheese (grated) |
| 2 Tbsp. Pimento, canned |
| 1/2 small (3 inch long) Green onions (thinly sliced) |
| 1 tsp. Reduced fat sour cream |
| 2 slice Whole wheat bread (or gluten-free bread) |
| 1 tsp. Olive oil (divided) |
Instructions
Place the cheese mixture between the slices of bread and pat down gently until firm.
Place a griddle over high heat.
Add 1/2 teaspoon of the olive oil to the hot griddle and spread with a spatula.
Place the sandwich on the griddle. Adjust the heat so that the sandwich browns but does not burn.
After about 6 minutes, add the other 1/2 teaspoon to the griddle.
Turn the sandwich over and cook for another 5 to 7 minutes.
Serve immediately.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
I like using olive oil for my grilled cheese sandwiches. It makes the sandwiches easier to cook. Butter browns and burns at a much lower heat than olive oil, so the oil is more forgiving. Don’t use your best extra virgin oil as it will burn.
There are a lot of great variations on a grilled cheese sandwich, and you can use lots of different flavors, like curry or chili powder, to complement the umami of whatever cheese you choose to use.