Not to say that gourmet grilled cheese is something new, but it does seem to have gathered steam recently. An even more recent restauranteur obsession is with pimento cheese. Today I bring you both.
I found a grilled cheese recipe on Pinterest and ended up only sort of using it. Meet the jalapeno pimento cheese with avocado on sourdough sandwich. The trick is to slow cook on not quite medium heat in a flat bottomed saute pan with good (in my case, Irish) butter so the cheese melts perfectly and the bread gets a gorgeous golden crust.
I might suggest eating it with a salad to justify the insane amount of fat involved in this dish. Since I made mine around 10:45 this morning, it was served with a side of bacon.
The one in the picture was made with Arnold wide-pan bread. If you do this, I recommend having someone on hand to share it with. It truly is rich as hell. Even I must admit to being conquered, and ended up saving half of it for later.
When it's all said and done, I think my favorite thing about this is that it was made with what I had on hand. Furthermore, it accomplished my favorite cooking goal ... getting rid of food before it goes bad ... but more on that later :)
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