Sunday, November 14, 2010

Grilled Pimiento Cheese and Chile Guero Sandwich with Cole Slaw

     Ok, I know this recipe is nothing fancy, but pimiento cheese has always been a popular item.  I've known a few guys who will beg for a pimiento cheese sandwich and some other people who are into gourmet pimiento and cheese.  Pimiento and cheese is a classic combination.  Low quality pre made grocery store pimiento cheese is taboo!
     Try adding flavors like sweet pickle relish, chopped cornichons, horseradish. hot chile peppers, ham or olives to give new life to the old standard pimiento cheese.  I added a few chopped pickled guero chiles (Chile Caribe) to spice up this recipe.  The secret to a great pimiento cheese is to refrigerate it overnight.  The flavors meld together nicely using that method.
      Recipe:  Grate a handful of sharp cheddar cheese into a mixing bowl.  (Choose a high quality cheddar cheese for this recipe.  The quality of the cheese will be noticed!)
     Add some small chopped pimiento.  (Imported pimientos in a jar have a much better flavor than canned pimiento.  Fresh roasted, peeled and seeded pimiento is the best choice of all.)
     Add some fine chopped pickled guero chile.
     Add a little bit of sea salt, black pepper and a couple pinches of dill weed.
     Add just enough mayonnaise to bind the ingredients together.  (Don't use too much mayonnaise or the pimiento cheese spread will be too loose of a texture like most of the grocery store pimiento cheeses!)
     Mix the ingredients together and refrigerate it overnight.
     Brush one side of two large slices of French round loaf bread with olive oil.
     Spread the pimiento cheese mix on one of the slices.
     Place the other slice on top.  (The olive oil brushed sides should be on the outside of the sandwich.)
     Heat a saute pan over medium heat.
     Brush the pan with olive oil.
     Place the sandwich in the pan.
     Grill both sides till they turn golden brown.  (The object is to just warm the pimiento cheese and not to melt it like a grilled cheese sandwich.)
     Place the sandwich on a cutting board and cut it in half.
     Place the sandwich halves on a plate.
     Set some cole slaw on a bed of Italian flat parsley sprigs.
     Garnish with a couple of pickled guero chiles.
     Standard Cole Slaw Recipe:  Very thin slice some cabbage and place it in a mixing bowl.
     Add a little bit each of minced onion, sliced green onion and grated carrot.
     Add sea salt and black pepper.
     Add a splash of rice vinegar and a few pinches of sugar to give the slaw a sweet sour kind of flavor base.
     Add just a little bit of mayonnaise.
     Toss the ingredients together and refrigerate for 30 minutes.  (Any excess mayonnaise will liquify and remain on the bottom of the bowl.)
     Delightful!  The flavors of this pimiento cheese sandwich are so fresh!  Good sharp cheddar mellows with the pimientos after refrigerating over night.  Grilling and warming this sandwich brings out the most amount of flavor.  The guero peppers add a comfortable spicy heat.  The dill weed adds a compatible flavor too.  If you are on a low cholesterol diet, then just forget about this recipe!  The only saving grace for the low cholesterol crowd is that I grilled this sandwich with olive oil instead of butter for a lighter flavor.  This is the sandwich that captures the hearts of men!  Well, at least the hearts of "down home men".  LOL   Good old pimiento and cheese!  Yum!  ...  Shawna    

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