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adapted from Frank Stitt's Southern Table
4 c. grated sharp cheddar cheese
2 oz. cream cheese, softened
2-3 roasted red peppers, diced OR 8-oz. jar roasted red peppers, diced OR 8-oz. jar diced pimento
1/2 c. mayonnaise (Hellman's, Duke's or Homemade)
pinch of ground cumin, optional
Cholula or Tabasco hot sauce, to taste
Mix all ingredients together in a bowl. Keep in refrigerator for several hours, or until ready to use for sandwiches, crackers, or celery sticks.
Grilled Pimento Cheese Sandwich
Pepperidge Farm Bread
Spread mayonnaise on two pieces of bread. Spread Pimento Cheese on top of mayonnaise. Close sandwich. Preheat griddle or cast iron skillet on medium heat, add small amount of butter until melted. Place sandwich on buttered griddle and heat slowly on one side until golden brown. Remove sandwich, add a bit more butter to melt, flip sandwich and brown second side slowly until golden brown. Remove sandwich to plate and cut into two pieces. Serve!