Difficulty: Beginner
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.