Grilled Pimento Cheese and Shrimp Sandwich
"It's sort of a 'southern spin' on - a grilled shrimp salad ... meets a pimento cheese sandwich. One day, I had about 3 lonely shrimp left from dinner; and, just enough pimento cheese for half a sandwich. So, I mixed them together, with a few veggies - grilled it, and - WOW! I was so surprised at how much I loved it. So here it is - and keep it simple - plain, hearty white or sourdough bread is the key for me."
Original is 4 servings
Ingredients
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- FILLING
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- Options
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Nutritional
- Serving Size: 1 (132.4 g)
- Calories 288.6
- Total Fat - 10.2 g
- Saturated Fat - 2.6 g
- Cholesterol - 83.6 mg
- Sodium - 595.2 mg
- Total Carbohydrate - 27.9 g
- Dietary Fiber - 1.8 g
- Sugars - 1.1 g
- Protein - 20.9 g
- Calcium - 164.2 mg
- Iron - 2.3 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Shrimp ... This is the perfect time to use pre-cooked shrimp. You can buy them already peeled; or still in the shells. Just depends what is on sale for me. Also, if using frozen shrimp; make sure to thaw them out of the bag, so they do NOT sit in water as they thaw. I usually use a colander, over a small bowl.
Step 2
Filling ... Add the cheese, shrimp, celery, onion, and scallions to a small bowl; and, mix to combine. Note: I do like to make my own pimento cheese; but, it isn't necessary. If you make your own, the leftovers are great with crackers for a light snack or lunch; or, add a bit to an omelette - delicious! However, there are many grocers that make their own; and, they are pretty good. I have no problem using a good store bought vs home made.
Step 3
Sandwich ... Spread the bottom slice of bread with the shrimp and cheese; then, the top bread slice. Butter the top slice.
Step 4
Options ... You can also add - bacon, tomato; or both to this sandwich - and it's delicious. But, I prefer just the shrimp and cheese if it were my choice.
Step 5
Grill ... Place the sandwich, butter side down, on a preheated grill pan (medium heat); you can also use a saute pan. Then, immediately, butter the top slice. You want to cook it slowly, so the filling has a chance to heat up and melt, without burning, or getting too brown. You want that 'golden brown, ooey gooey cheesy' sandwich. After the bottom slice is golden brown; flip, cover lightly with a sheet of foil, and continue to grill, until golden brown once again. Remove to a cutting board to rest a minute or two before slicing.
Step 6
Serve and ENJOY! ... A perfect sandwich. Serve with a bowl of tomato soup, which makes a great lunch or dinner.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the bread for this sandwich, make sure to pick a hearty white or sourdough bread that is thick sliced.
- If using frozen shrimp, make sure to thaw them out of the bag, so they do NOT sit in water as they thaw.
- Substitute the pimento cheese spread with hummus: Hummus is a great alternative to pimento cheese as it adds a delicious, creamy texture to the sandwich. It is also a healthier alternative as it is made with chickpeas, olive oil, and tahini, which are all nutritious ingredients. This substitution would give the sandwich a Mediterranean flavor.
- Substitute the shrimp with tofu: Tofu is a great alternative to shrimp as it is a vegan-friendly source of protein. It also adds a delicious texture to the sandwich and is a great way to make the sandwich lower in calories and fat. This substitution would give the sandwich an Asian flavor.
Grilled Pimento Cheese and Bacon Sandwich Add 4 slices of cooked bacon to the shrimp and cheese filling. Grill the sandwich as directed above. Serve with a bowl of tomato soup.
Tomato Soup: Tomato soup is a classic side dish to serve with grilled sandwiches, and pairs perfectly with the flavors of this Grilled Pimento Cheese and Shrimp Sandwich. It is creamy and comforting, and adds a delicious flavor to the meal.
Coleslaw: Coleslaw is a great side dish to serve with this Grilled Pimento Cheese and Shrimp Sandwich. It's a cool, crunchy contrast to the creamy and cheesy sandwich, and the tangy dressing pairs well with the flavors of the pimento cheese. It's a light and refreshing side dish that will make the meal complete.
FAQ
Q: What type of bread should I use for this sandwich?
A: For this grilled pimento cheese and shrimp sandwich, plain, hearty white or sourdough bread is best. Thick sliced bread works best for this sandwich.
Q: How do I make the grilled pimento cheese and shrimp sandwich?
A: To make the sandwich, spread butter on one side of each slice of bread. On the other side of each slice, spread pimento cheese. Place the shrimp on one slice of the bread and top with the other slice. Grill the sandwich on a pan or griddle until golden brown. Enjoy!
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Fun facts:
The classic pimento cheese sandwich was a favorite of Elvis Presley. He loved the combination of cheese, pimentos and mayonnaise so much that he would order it from a local diner in Memphis, Tennessee.
The first mention of a “pimento cheese sandwich” in print was in a cookbook published in 1896 by the Ladies Aid Society of the First Presbyterian Church in Thomasville, Georgia. The recipe is still popular today and is served in many restaurants in the south.