Photo: Smith Canteen

Ingredients

For the pimento cheese (makes 2 cups):

• 8 ounces sharp white cheddar, shredded
• ¼ cup roasted red bell pepper (roughly one large pepper)
• ¾ cup mayonnaise
• ⅛ tsp. cayenne pepper
• Salt, fresh ground pepper, and white vinegar to taste

2 ounces thin-sliced country ham (optional, per sandwich)
Artisan sourdough bread, sliced

Directions

Preheat oven to 375°F.

Break down red peppers to remove seeds and inner membranes. Place on a sheet tray and coat with olive oil. Add a sprinkling of salt and pepper, place flesh side down and roast until fork tender. Remove from oven and place in a small bowl and cover with plastic wrap to steam. After 10 minutes, peel off skin.

In a food processor, add shredded cheese, roasted peppers, mayonnaise, and cayenne pepper. Pulse until just combined, being careful to maintain a coarse texture. Add small amounts of salt, pepper, and white vinegar to taste.

Assemble sandwich by spreading layer of pimento cheese (2-3 tablespoons) on one slice of bread. Top with sliced ham. In a non-stick pan melt 1-2 tablespoons of butter, place sandwich in butter and brown on one side. Flip and repeat with more butter if needed.

More Grilled Cheese Recipes

• Ham, Gruyère, and Apple Panini
• Griddled Fondue Sandwich with Pickled Pepper Relish
• Grilled Cheese with Sharp Cheddar, Taleggio Cheese and Bacon Marmalade