Chef Edward Lee's Pimento Grilled Cheese with Romesco


Ingredients (2 servings)
Sandwich Ingredients

  • 4 slices of Brownberry® Whole Grains: 100% Whole Wheat bread
  • 1 tbsp. olive oil
  • 1 tbsp. butter for frying

Pimento Cheese Ingredients

  • ¼ lbs. sharp white cheddar cheese, grated
  • 1 dash of Worcestershire sauce
  • 1 dash of hot sauce
  • 1 ½ tbsp. mayonnaise
  • 1 oz. pimentos, chopped and drained
  • salt, to taste
  • black pepper, to taste

Romesco Ingredients

  • 2 oz. marcona almonds
  • 1 clove garlic
  • ½ oz. pitted olives
  • 1 tbsp. toasted bread crumbs
  • 1 oz. roasted red pepper, chopped
  • 1 tbsp. olive oil
  • 2 tbsp. tomato paste
  • 2 tbsp. chopped parsley
  • ½ tbsp. chopped mint
  • 1 tbsp. sherry vinegar

Pimento Cheese Directions
Combine the cheese, Worcestershire sauce, hot sauce and mayonnaise in a bowl and whisk until combined. Add the drained pimentos and mix. Season with salt and pepper to taste. Reserve in a jar in the refrigerator until ready to use.

Romesco Directions
Add the almonds, garlic, olives, bread crumbs and red pepper into a blender and pulse until combined with a crumbled texture. Add the olive oil, tomato paste, parsley, mint and vinegar.  Puree on high just until the ingredients come together but are still course. Season with salt and pepper. Reserve in a jar in the refrigerator until ready to use.

Sandwich Directions
Spread a layer of romesco on each slice of bread. Add pimento cheese on 2 of the slices of bread. Close sandwich. Leave sandwich in the refrigerator for 10 minutes to chill.

Heat oil and butter in a pan. Add sandwiches and toast on both sides until brown. Put a lid on the pan and leave the heat on low. Allow the cheese to warm for about 3 minutes. Remove sandwiches from pan. Cut sandwich in half and serve immediately.