- 8 oz. cream cheese, at room temperature
- 2 Tbs. mayonnaise
- 2 Tbs. Bonnie’s Jams Red Pepper Jelly
- ¼ tsp. garlic powder
- 8 oz. sharp Cheddar, shredded
- 8 oz. aged Gouda, shredded
- ½ cup diced roasted red pepper
- Kosher salt and freshly ground black pepper
- 8 slices cracked wheat bread
- softened unsalted butter
- Hot sauce (optional)
To make the pimento cheese, combine softened cream cheese, mayonnaise, Bonnie’s Jams Red Pepper Jelly, and garlic powder in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, about a minute. Add the Cheddar and Gouda and mix to combine on low, about 1 minute.
Remove bowl and paddle attachment. Using a wooden spoon or silicone spatula, gently stir in the roasted red peppers by hand. Season to tase with salt and fresh ground black pepper. If you like a little spice in your pimento cheese, add a couple of drops of your favorite hot sauce, and stir to combine. Refrigerate pimento cheese until ready to make your sandwiches.
To make the sandwiches, lightly butter one side of each slice of bread. Heat a skillet or griddle pan on medium low heat. Place approximately 1/2 cup on one slice of the buttered bread (place on non-buttered side!). Top with second slice of bread, buttered side up. Don't spread the mixture all the way to the crust because it will spread as it heats in the skillet. Repeat with the remaining bread and cheese.
Cook sandwiches until golden brown and the cheese has just started to melt, about 5 minutes. Flip and cook the other side until golden, another 3 minutes. Slice into halves and serve immediately. Any remaining pimento cheese will keep in the refrigerator for up to 3 days.