Grilled Pimiento Cheese Sandwich with Dill and Chile Guero

     Okay, I know this recipe is nothing fancy, but pimiento cheese has always been a popular item.  Besides, a simple recipe is nice after a hectic day.  I have known a few guys who will actually beg for a pimiento cheese sandwich.  Pimiento cheese is so easy to make, that even a guy who does not cook can handle this recipe.  Please, no more begging!  Okay!
     Many people are into gourmet pimiento and cheese.  Gourmet pimiento and cheese just means that an extra select ingredient or two were added to the recipe.  Pimiento cheese still must be made with cheddar or a cheese that is similar to cheddar, like gouda.
     Pimiento and cheese is a classic flavor combination.  Low quality pre made grocery store pimiento cheese is taboo!  Most grocery stores dilute the cheddar cheese with American cheese.  American cheese really is not a cheese!
     Try adding flavors like sweet pickle relish, chopped cornichons, horseradish. hot chile peppers, ham or olives to pimiento cheese to give new life to the old standard pimiento cheese recipe.  I added a few chopped pickled guero chiles to spice up this recipe.  Chile guero refers to yellow colored caribe chile peppers.  Pickled chile guero is what I used to liven up this recipe.  In case you ever wondered, Crushed dried red pepper flakes in the spice section at grocery store or at pizzerias is nearly always made with dried red chile caribe.  Chile caribe is named after the Caribe native tribe that once occupied islands in the caribbean sea.
     The secret to making a great pimiento cheese is to refrigerate it overnight.  The flavors meld together nicely using this method.  The cheddar cheese becomes soft and it partially melts into the mayonnaise.
     I chose to grill this pimiento cheese sandwich, instead of serving it cold.  On a chilly day, a warm pimiento cheese sandwich is rather nice!

     Grilled Pimiento Cheese Sandwich with Dill and Chile Guero:
     This recipe makes enough pimiento cheese for 2 to 3 sandwiches!
     Grate 1 cup of sharp cheddar cheese into a mixing bowl.  (Choose a high quality cheddar cheese for this recipe.  The quality of the cheese will be noticed!)
     Add 3 tablespoons of small chopped pimiento.  (Imported pimientos in a jar have a much better flavor than canned pimiento.  Freshly roasted, peeled and seeded pimiento is the best choice of all.)
     Add 2 tablespoons of finely chopped pickled guero chile.
     Add sea salt and black pepper.
     Add 2 pinches of dill weed.
     Add just enough mayonnaise to bind the ingredients together.  (Don't use too much mayonnaise or the pimiento cheese spread will become too loose of a texture, just like most of the grocery store pimiento cheese spreads!)
     Mix the ingredients together and refrigerate it overnight.
     Brush one side of two large slices of French bread or pullman bread with olive oil.
     Spread a 3/8" to 1/2" thick layer of the pimiento cheese mixture on one of the slices of bread.
     Place the other bread slice on top of the spread.
     Heat a saute pan or griddle over medium/medium low heat.
     Brush the pan with olive oil.
     Place the sandwich in the pan.
     Grill both sides of the sandwich, till it becomes toasted golden brown.  (The object is to just warm the pimiento cheese and not to melt it like a grilled cheese sandwich!)
     Place the sandwich on a cutting board and cut it in half.
     Place the sandwich halves on a plate.
     Place a portion of cole slaw on a bed of Italian flat parsley sprigs.
     Garnish with a couple of pickled guero chiles.
     
     Standard Cole Slaw Recipe:
     Very thin slice 2 cup of cabbage and place it in a mixing bowl.
     Add 1 tablespoon of minced onion.
     Add 1 tablespoon of sliced green onion.
     Add a little bit of grated carrot for color.
     Add sea salt and black pepper.
     Add 1 tablespoon of rice vinegar.
     Add 2 teaspoons of sugar.
     Add 3 tablespoons of mayonnaise.
     Add 1 tablespoon of milk.
     Toss the ingredients together and refrigerate for 30 minutes.  (Any excess mayonnaise will liquify and remain on the bottom of the bowl.)
  
     The flavors of this pimiento cheese sandwich are fresh!  Good sharp cheddar mellows with the pimientos after refrigerating over night.  Grilling and warming this sandwich brings out the most amount of flavor.  The guero peppers add a comfortable spicy heat.  The dill weed adds a compatible flavor too.
     If you are on a low cholesterol diet, then just forget about this recipe!  The only saving grace for the low cholesterol crowd is that I grilled this sandwich with olive oil instead of butter for a lighter flavor.
     This is the sandwich that captures the hearts of men!  Well, at least the hearts of "down home men on a lazy Saturday afternoon!"  Good old pimiento cheese!  Yum!  ...  Shawna