Sandwiches

Smoked Gouda Pimento Cheese Sandwich

Prep Time: 15 min

Cook Time: 45 min

Difficulty: Beginner

One of the most popular sandwiches in the Deep South, this is a new, smoky take on the pimento cheese sandwich. Fire up your recteq wood pellet grill and smoke both the gouda and cheddar to impart that delicious smoke flavor to this Southern favorite.

Instructions

Step 1: Place the blocks of cheese in the freezer for 20-30 minutes to ensure they are very cold. This will help during the smoking process.
Step 2: Preheat recteq to LO; the grill should be between 180-200°F.
Step 3: Place the cold cheese blocks on a Mesh Cooking Mat or a wire rack. Add to the recteq and smoke for 30-45 minutes. If the cheese starts to become soft, place the cheese back into the freezer to firm up.
Step 4: After smoking, allow the cheese to cool completely in the refrigerator.
Step 5: In a large mixing bowl, combine the mayonnaise, drained pimento peppers, Worcestershire sauce, Chef Greg's 4 Letter Rub, and cayenne pepper. Mix well with a rubber spatula.
Step 6: Using a box grater, grate all of the smoked cheese into the mayonnaise mixture. Mix well with a rubber spatula.
Step 7: To build your sandwiches, cut the crust off of the white bread and add 1/2 cup of the smoked pimiento cheese on the white bread. Evenly spread across the bread and top with another slice of bread. Cut the sandwich across to create nice triangle shapes.

Ingredients

Serving Sizes

Sandwich

8 ounce(s) Sharp Cheddar Cheese
8 ounce(s) Smoked Gouda
1 cup(s) Mayonnaise
7 ounce(s) Canned Pimento Peppers, drained
1 teaspoon(s) Worcestershire Sauce
¹/₂ teaspoon(s) Chef Greg's 4 Letter Rub
¹/₂ teaspoon(s) Cayenne Pepper
8 slices White Bread

Tools Needed

Mesh Cooking Mat
Medium Mixing Bowl
Cheese Grater
Rubber Spatula

Step 1: Place the blocks of cheese in the freezer for 20-30 minutes to ensure they are very cold. This will help during the smoking process.
Step 2: Preheat recteq to LO; the grill should be between 180-200°F.
Step 3: Place the cold cheese blocks on a Mesh Cooking Mat or a wire rack. Add to the recteq and smoke for 30-45 minutes. If the cheese starts to become soft, place the cheese back into the freezer to firm up.
Step 4: After smoking, allow the cheese to cool completely in the refrigerator.
Step 5: In a large mixing bowl, combine the mayonnaise, drained pimento peppers, Worcestershire sauce, Chef Greg's 4 Letter Rub, and cayenne pepper. Mix well with a rubber spatula.
Step 6: Using a box grater, grate all of the smoked cheese into the mayonnaise mixture. Mix well with a rubber spatula.
Step 7: To build your sandwiches, cut the crust off of the white bread and add 1/2 cup of the smoked pimiento cheese on the white bread. Evenly spread across the bread and top with another slice of bread. Cut the sandwich across to create nice triangle shapes.

Chef Pairings

These delightful sandwiches would go perfectly with a blooming onion and a fresh, crisp salad.

Smoked Gouda Pimento Cheese Sandwich | recteq