Southern Pimento Grilled Cheese

Instructions

1
Cook Within: Difficult though it may be, wait at least 5 minutes before slicing and serving the finished grilled cheese. It allows the cheese to firm up slightly and may save you from burning your tongue. Pimento cheese’s ties to the American South run deep. It is often referred to as the “caviar of the South,” and the pimento cheese sandwich is even a staple of the Masters Tournament in Augusta,
2
Prepare the Ingredients: Cut roasted red pepper into ¼” dice. Stem kale and coarsely chop. Core Roma tomato and cut into ¾” dice. Peel onion and slice into ¼” rounds.
3
Cook the Grilled Cheese: Heat 2 tsp. olive oil in a large oven-safe non-stick pan over medium heat. Spread cheese on two slices of sourdough bread and top with remaining slices. Place sandwiches in pan and cook 3 minutes, or until golden brown. Carefully flip and transfer pan to oven.
4
Bake 5-6 minutes, or until second side is golden: brown. Carefully remove from pan and let rest 5 minutes before slicing.
5
Make the Kale Salad: Whisk together seasoned rice vinegar, oregano, and onion (to taste), and Roma tomato. Toss to combine and season to taste with salt and pepper. Kale is a hearty green that benefits from soaking in vinaigrette
6
Plate the Dish: Slice grilled cheese and serve with kale salad on the
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Combine cream cheese, shredded cheddar-jack,: roasted red peppers, Dijon, and a pinch of salt and wooden spoon works best. • Red onion is delicious, but a strong flavor. When adding it to the kale salad, make sure you adjust the amounts to your • If your largest pan isn’t oven- safe, transfer to a foil-lined have medium pans, cook sandwiches one at a time. the recipe before you start–we promise it will be time • Set cream cheese on counter
8
Cut roasted red pepper into ¼” dice. Stem kale and

Ingredients

Instructions