Black Magic Pimento Grilled Cheese
Rated 5.0 stars by 1 users
Category
Main Course
Servings
2
Prep Time
10 minutes
Cook Time
10 minutes
There's grilled cheese, and then there's this. A smoky, spicy pimento cheese melt built on thick brioche, pan-fried in a Black Magic butternaise that crisps up golden and shatters at the first bite. Spiceology's Black Magic Cajun Blackening Seasoning does double duty here — it seasons both the pimento cheese filling and the butternaise spread, weaving its signature blend of paprika, cayenne, garlic, and herbs through every layer of this sandwich. The result is a deeply savory, slightly spicy, unapologetically indulgent grilled cheese that tastes like it came out of a serious restaurant kitchen. Whether you're building lunch for one or turning it into a dinner centerpiece, this is the kind of recipe that earns requests.
Author:Chef Tony
Ingredients
-
4 slices thick-cut brioche, sliced ½ - ¾ inch
-
2 cups sharp yellow cheddar, freshly shredded
-
1 cup Monterey Jack, freshly shredded
-
¼ cup cottage cheese
-
4 oz cream cheese, softened
-
4 oz pimento chiles, chopped and drained
-
2-3 Tbsp Spiceology’s Black Magic Cajun Seasoning
-
Salt and pepper, to taste
-
1 cup unsalted butter, softened
-
2 Tbsp Spiceology’s Black Magic Cajun Seasoning
-
⅓ cup Kewpie mayo
Grilled Cheese Ingredients
Butternaise
Directions
Combine all pimento cheese ingredients in a medium mixing bowl and stir until well incorporated. For best results, cover and refrigerate overnight — the flavors develop significantly with a rest. Season with salt and pepper before using.
In a small bowl, combine the softened butter, Black Magic, and Kewpie mayo. Mix until smooth and uniform. Before you start cooking, make sure the butternaise is at room temperature and spreadable — cold butternaise won't coat the bread evenly.
Spread the butternaise generously on one side of each bread slice
Set a medium sauté pan over medium heat and allow it to warm up.
Place two slices of bread butternaise-side down in the pan, then reduce the heat to medium-low.
Add a generous layer of pimento cheese on top of each slice in the pan, then close each sandwich with the remaining bread, butternaise-side up.
Cook until the bottom is deep golden brown and crispy, about 3–5 minutes. Flip carefully and repeat on the second side. Serve immediately.
Recipe Video
Recipe Note
Freshly shredding your cheese is worth the extra two minutes — pre-shredded cheese contains anti-caking agents that can make the filling gritty. And don't skip the overnight rest on the pimento cheese if you can help it; the Black Magic really opens up.
