This 1885 grill pimento cheese recipe brings the bold flavors of Southern grilling to your table with a perfect blend of sharp cheddar, tangy pimentos, and smoky grilled bread. š„ The secret lies in the slow-cooked, spice-kissed cheese spread that melts into crispy toasted breadājust like the old-time grills of Texas. I’ve spent years perfecting this technique, and it never fails to transport me back to those historic grilling traditions.
The recipe starts with a rich pimento cheese spread made from sharp cheddar, pimentos, and a touch of mustard for depth. The key is letting the flavors meld slowly, then spreading it generously on thick slices of sourdough or Texas toast. Grilling the bread over medium-high heat gives it that perfect char and crispness, while keeping the inside tender and warm.
What you’ll end up with is a sandwich that’s crispy on the outside, creamy on the inside, and packed with that unmistakable smoky-sweet flavor. The pimento cheese spread stays rich and flavorful, not too runny, and the grilled bread adds a satisfying crunch that makes every bite irresistible. This is the kind of sandwich that feels like a hug from the past.
Perfect for a Sunday brunch, a tailgate spread, or just a satisfying lunch, this recipe delivers the heart of Southern grilling tradition. Let’s get started on bringing this classic back to life!
Ingredients for 1885 grill pimento cheese
Sharp cheddar, tangy pimentos, and smoky grilled breadājust like Texas grills in 1885. Nothing fancy, just pure Southern magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Cheddar Cheese š§ | 1 Ā½ cups | Shredded, aged 6+ months |
| Pimento-Stuffed Green Olives š« | 1 cup | Chopped, jarred or canned |
| Yellow Mustard šÆ | 2 tbsp | Dijon preferred for depth |
| Mayonnaise š„« | Ā¼ cup | High-quality for creaminess |
| Garlic Cloves š§ | 2 cloves | Fresh, minced for flavor |
| Sourdough Bread š | 8 slices | Thick-cut, crusty loaf |
| Butter š§ | 2 tbsp | Unsalted for flavor control |
| Smoked Paprika š¶ļø | Ā½ tsp | For authentic smoky flavor |
| Ground Black Pepper š¶ļø | Ā¼ tsp | Freshly cracked for heat |
| Sea Salt š§ | Ā½ tsp | For balancing flavors |
| Vegetable Oil š« | 2 tbsp | For grilling bread |
The cheddar is non-negotiableāsharp, aged cheese (like Jarlsberg or Colby Jack) melts perfectly. Penzeys or bulk bins at Whole Foods have the best aged options. Pimentos? Muir Glen canned olives are my go-toāthey’re sweeter and less briny than store brands. Fresh garlic is a must here (the jarred minced stuff tastes like chemicals), but if you’re in a pinch, one extra clove of fresh will save it. The sourdough should be thick-cutāBrioche works too if you want extra richness, but traditional sourdough gives that authentic tang.
No pimentos? Chopped roasted red peppers add sweetness, but you’ll lose that classic pimento kick. Short on mayo? Greek yogurt thinned with olive oil keeps it creamy. The mustard can be swapped for hot sauce if you want more heat, but Dijon is the secret weapon here. For the bread, Texas toast (thick-cut white bread) is traditional, but ciabatta or focaccia add great texture. Grilling? Cast iron gets the best sear, but a grill pan works in a pinch. Just don’t skip the butterāit’s what makes those sandwiches irresistible.
This spread keeps for 5 days in the fridge, sealed tight. The bread? Toast it fresh morning-ofāit loses its crunch overnight. For leftovers, wrap in foil and reheat in a 350Ā°F oven for 5 minutes. Freezes beautifully tooā3 months max. I always make double batches because once you taste this, you’ll be making it weekly. Trust me, your tailgate friends will thank you.
Why You’ll Love This Recipe
- No-Fuss Mixing: I just toss everything into a bowlāno cooking, no waiting, no stress. Sharp cheddar shreds melt into creamy mayo and mustard while I chop garlic and slice olives, and honestly? Thatās it. Ten minutes tops, and Iām left with something that tastes like it simmered for hours.
- Garlic-Olive Kick: Between us, the pimento olives and roasted garlic cloves give this a tangy, briny punch thatās ridiculously satisfying. Itās not just cheeseāitās got that bold, slightly spicy heat that makes every bite feel like a little reward.
- Tailgate-Ready Spread: This is my go-to for game days, potlucks, or even a lazy Sunday brunch. Slather it on crackers, stuff it in sandwiches, or serve it straight from the bowlāitās the kind of dish that disappears fast, no matter the occasion.
- Leftovers That Last: I make a big batch on Sundays and keep it in the fridge for the week. The flavors actually improve after a day or two, and itās cheaper than buying pre-made spreads. Plus, itās the perfect last-minute fix when I forget to meal prep.
Step-by-step instructions for smoky grilled pimento cheese sandwiches
Here’s how to create the ultimate Southern classic with bold flavors and perfect grill marks.
šØāš³ Step 1: Make the Creamy Pimento Cheese Spread
In a medium bowl, combine the 1.5 cups Sharp Cheddar Cheese and 1 cup Pimento-Stuffed Green Olives. I like to use my hands hereāit helps break up the cheese for a smoother texture. Add the 0.25 cup Mayonnaise, 2 tbsp Yellow Mustard, 0.5 tsp Smoked Paprika, 0.25 tsp Ground Black Pepper, and 0.5 tsp Sea Salt. Mix until fully incorporated, about 2 minutes with a wooden spoon.
Now add the 2 cloves Garlic Cloves that you’ve minced. I press the garlic into the mixture with the back of my spoon to release all those flavorful oils. Taste and adjust seasoningāyou might want to add a pinch more salt or pepper depending on your cheese’s saltiness. The spread should be thick but spreadable, with visible pimento flecks throughout.
š„ Step 2: Grill the Sourdough to Golden Perfection
Heat a grill or grill pan over medium-high heat and add the 2 tbsp Vegetable Oil. Let it get hot for 2-3 minutes until it’s shimmering. Brush each side of the 8 slices Sourdough Bread with 1 tbsp Butterāthis creates that perfect balance of crispy and buttery.
Grill the bread for 2-3 minutes per side until you see beautiful grill marks and the edges are golden brown. Watch closelyāsourdough can burn quickly. Press down gently on the bread with a spatula during the first minute to prevent it from curling. Transfer to a plate and keep warm while you assemble.
š„ Step 3: Assemble the Ultimate Smoky Sandwiches
Spread a generous layer of the pimento cheese mixture on each slice of grilled breadāabout 2 tablespoons per slice. I like to go thick here because this spread is packed with flavor. For the classic 1885 style, I cut the sandwich diagonally into two triangles before serving.
Press the halves together firmly and cut each sandwich in half diagonally, creating four perfect triangles. This presentation makes them look restaurant-worthy while keeping them easy to handle. Serve immediately while the bread is still warm and crispyāevery bite should deliver that perfect balance of smoky, creamy, tangy, and slightly spicy flavors.
Pro Tips For Making 1885 Grill Pimento Cheese
- Grate, Donāt Chop: Sharp cheddar melts better when itās small and uniformāskip the knife and use a box grater for even, pea-sized shreds. I learned this the hard way after my first batch turned into a lumpy, uneven mess that wouldnāt blend smoothly.
- Toast the Garlic: SautĆ© those garlic cloves in a dry pan for 30 seconds until fragrant before adding them to the mixāthis deepens the flavor without burning. I was skeptical until I tried it; now I canāt go back.
- Drain, Then Dice: Pat the pimento-stuffed olives dry with a paper towel before chopping them, or youāll end up with a watery, diluted cheese spread. Trust me, your future sandwiches will thank you.
- Mix in Stages: Combine the mayo and mustard first, then fold in the cheese and olivesāadding everything at once risks overheating the cheese and turning it greasy. This isnāt the prettiest method, but itās the tastiest.
Wine and beer pairings for this 1885 grill pimento cheese
Southern White Wine
For this rich, smoky sandwich, I reach for Vermentino from Italyāits crisp acidity cuts through the creamy cheese while complementing the smoky paprika. A 2019 Vermentino di Sardegna from Cantina Mesu ‘e Siddi is my go-to, but any bone-dry white with citrus notes works. Serve slightly chilled (45-50Ā°F) to refresh your palate between bites. š·
Texas-Style Lager
Nothing beats a cold Shiner Bock or Lone Star Beer Company’s Lone Star for balancing the sandwich’s bold flavors. The malty sweetness and subtle hop bitterness create a perfect contrast to the tangy pimento cheese. I like to serve it in a pint glass with a lemon wedgeāthe citrus brightens the sandwich’s richness. For a lighter option, try Corona Extra with a lime.
Smoky Bourbon Cocktail
If you’re feeling fancy, mix a Smoky Old Fashioned with 1.5 oz bourbon (I use Woodford Reserve), 1 tsp smoked maple syrup, and a dash of Angostura bitters. Garnish with an orange peel for a drink that mirrors the sandwich’s smoky depth. This pairing feels like a Southern Sunday brunchājust like the 1885 grills I dream about.
Sweet Tea Refresh
No alcohol? A classic Southern sweet tea (brewed with 1/4 cup sugar per quart) is the ultimate companion. The tea’s slight tartness balances the sandwich’s richness, while the sugar mimics the pimento’s natural sweetness. I like to serve it over ice with a lemon sliceāit’s the drink I grew up with at every tailgate. š
Spiced Coffee Pairing
For an afternoon pick-me-up, try a spiced chai latte with 1 tsp cinnamon and 1/4 tsp smoked paprika** in your coffee. The warmth of the spices echoes the sandwich’s smoky notes while the creamy milk softens the bread’s crust. Brew with medium-roast beans for a balanced cup that won’t overpower the sandwich.
Nutrition facts
Frequently asked questions
What makes this 1885-style pimento cheese different from modern versions?
This recipe stays true to historical Southern grilling traditions by using aged sharp cheddar and authentic pimento-stuffed olives for that classic sweet-tangy flavor. The key difference is the smoked paprika and garlic-infused spread, plus grilling the bread over open flame for that traditional crunch. Modern versions often skip the smoking element entirely.
Can I make this recipe without a grill?
Use a grill pan on your stovetop over medium-high heat for the same effect. For extra crispiness, try a cast iron skilletājust brush with oil and butter like the recipe says. The bread will still get those beautiful grill marks and golden edges.
How do I prevent the pimento cheese from being too runny?
Use sharp, aged cheddar (not mild) and mix it thoroughly with the olives first. The natural oils in aged cheese create a thicker base. If it’s still too soft, chill the spread for 30 minutes before spreading. For extra stability, add 1 tbsp cream cheese to the mix. The spread should hold its shape but still be spreadable.
What’s the best bread for this recipe?
Sourdough is ideal for its tangy flavor and sturdy texture, but Texas toast or ciabatta work beautifully too. Avoid thin breadāyou want slices that can handle the generous cheese filling without getting soggy. For extra authenticity, look for a rustic loaf with a thick crust.
Can I make this ahead of time?
Yes! The pimento cheese keeps for 5 days in the fridge, and the grilled bread can be toasted fresh morning-of. For sandwiches, assemble them just before servingāthis keeps the bread crispy. If you must reheat, wrap in foil and warm in a 350Ā°F oven for 5 minutes. Freeze the spread for up to 3 months for future grilling days.
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