Pimento grilled cheese with sharp cheddar, Monterey Jack, Worcestershire, hot sauce, green tomatoes, and basil. Buttered and grilled until golden and melted.
What if pimento cheese met green tomatoes in a grilled cheese sandwich? The answer is here. A homemade pimento cheese spread of cream cheese, mayonnaise, sharp cheddar, Monterey Jack, grated onion, Worcestershire sauce, hot sauce, and chopped jarred pimentos. Spread on bread, layered with sliced green tomatoes and fresh basil leaves, buttered on the outside, and grilled in a skillet until golden and melted.
The green tomatoes are tart and firm inside the sandwich, a contrast to the rich, melted pimento cheese. The basil leaves wilt in the heat and release their fragrance. The Worcestershire and hot sauce in the cheese are not strong enough to identify, but you notice when they are missing. This is a grilled cheese for adults.
Tips for Making Pimento Grilled Cheese with Green Tomatoes
Make the pimento cheese spread first
Beat the cream cheese until smooth, then mix in the mayo, grated cheddar, Monterey Jack, onion, Worcestershire, hot sauce, pimentos, salt, and pepper. The spread should be thick enough to stay on the bread.
Make it ahead if you can. The flavours meld in the fridge overnight.
Grill low and slow
Medium heat, not high. Three to four minutes per side. High heat burns the butter before the cheese inside melts.
Press the sandwich gently with a spatula while it grills. Even contact with the pan gives you a more uniform golden crust.
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Pimento Grilled Cheese with Green Tomatoes
Total Time: 25 minutes
Yield: Serves 4
Description
A rich pimento grilled cheese sandwich is melted and balanced by tart green tomatoes and fresh basil. The spread is also a perfect addition to a BLT.
Ingredients
Units
Scale
Instructions
- In a bowl, combine cream cheese, mayonnaise, cheddar cheese, monterey jack cheese, onion, Worcestershire sauce, hot sauce, pimentos, salt, and pepper. Mix until well combined.
- Spread butter on one side of each bread slice.
- On the unbuttered side, spread a generous amount of pimento cheese.
- Top with slices of green tomatoes and fresh basil leaves.
- Close the sandwich with another slice of bread, buttered side out.
- Heat a skillet over medium heat and grill the sandwiches until golden brown and the cheese is melted, about 3-4 minutes per side.
- Serve immediately.
Notes
Depending on what region you are in, many traditional pimento cheese recipes do not include cream cheese, however, I added it here because I like the way it melts in the sandwich. If you prefer to leave it out, sub with additional mayonnaise, until you reach a consistency and flavor you like.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Carbohydrates: 40
- Fiber: 3
- Protein: 15
Frequently Asked Questions
What are green tomatoes?
Unripe tomatoes that are firm and tart. They hold their shape inside a grilled cheese and do not release water like ripe tomatoes. Find them at farmers markets or pick them from the vine before they ripen.
Can I skip the cream cheese?
The recipe notes suggest adding more mayo if you leave out the cream cheese. The cream cheese helps the spread melt smoothly inside the sandwich.
What bread works best?
Any sturdy white or sourdough bread. Soft bread tears when you flip the sandwich. Thick slices hold the fillings better.