Ingredients for A Different Grilled Cheese Sammich
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1 (4 ounce) jar pimientos, drained and chopped
- 1/2 cup mayonnaise
- 1/4 teaspoon celery salt
- 1/4 teaspoon paprika
- 1/8 teaspoon chili powder
- 1/8 teaspoon garlic powder
- Bread (2 slices per sandwich for grilling)
- Butter (for grilling bread, as needed)
- 1-2 tablespoons hot sauce (for spicy dip, optional)
- 1/2 cup salsa (for salsa dip, optional)
- 1 pound macaroni (for mac and cheese)
- 1 cup milk (for mac and cheese)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this A Different Grilled Cheese Sammich? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make A Different Grilled Cheese Sammich
- In a medium bowl, combine all ingredients (see below) and mix thoroughly until well combined.
- Butter one side of each bread slice.
- Place one slice of bread, butter-side down, on a medium-hot griddle or skillet.
- Spread desired amount of pimiento cheese mixture onto the bread.
- Top with the second slice of bread, butter-side up.
- Grill for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly. (Note: Excess cheese may drip – it adds to the flavor!)
- Remove from griddle and let rest for 1 minute to allow the cheese to set slightly.
- Cut in half and serve immediately.
- **For Chili Topping:** Dollop a generous spoonful onto your favorite bowl of chili.
- **For Nacho Dip:** Melt the pimiento cheese mixture slowly in a saucepan over low heat, stirring occasionally, until smooth and warm. Serve with tortilla chips.
- **For Spicy Dip:** Add 1-2 tablespoons of your favorite hot sauce to the pimiento cheese mixture before grilling or melting.
- **For Salsa Dip:** Mix in ½ cup of your favorite salsa.
- **For Mac and Cheese:** Cook 1 pound of macaroni according to package directions. Drain and set aside.
- In a large bowl, combine the cooked macaroni with the pimiento cheese mixture. You may need to increase the amount of cheese mixture depending on your desired cheesiness.
- Stir in 1 cup of milk until creamy.
- Pour the macaroni and cheese mixture into a greased 9x13 inch casserole dish.
- Bake at 400°F (200°C) for 45 minutes, or until bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
13g
Fat
64g
Carbs
3g
