Southern Pimento Grilled Cheese

with kale salad

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Kiss my grits, we're fixin' to up your grilled cheese game with this version inspired by one of the great Southern favorites: pimento cheese, y'all! This creamy spread with cheddar jack cheese and roasted red peppers makes for a sandwich that's zingy, melty, and oh-so-delectable. If it weren't for the kale salad served alongside, it would be positively sinful.

In Your Box (serves 2)

  • Info
    3 oz. Cream Cheese
  • 2 oz. Roasted Red Peppers
  • 3 oz. Kale
  • 1 Roma Tomato
  • 1 Red Onion
  • ½ fl. oz. Seasoned Rice Vinegar
  • 1 tsp. Dried Oregano
  • Info
    3 oz. Cheddar-Jack Cheese, Shredded
  • ¼ oz. Dijon Mustard
  • Info
    4 Sourdough Bread Slices

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    640
  • Carbohydrates
    89g
  • Fat
    31g
  • Protein
    38g
  • Sodium
    911mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Oven-Safe Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut roasted red pepper into ¼" dice. Stem kale and coarsely chop. Core Roma tomato and cut into ¾" dice. Peel onion and slice into ¼" rounds.

  • 2

    Make the Kale Salad

    Whisk together seasoned rice vinegar, oregano, and 2 Tbsp. olive oil in a large mixing bowl. Add kale, red onion (to taste), and Roma tomato. Toss to combine and season to taste with salt and pepper. Kale is a hearty green that benefits from soaking in vinaigrette while you cook.

  • 3

    Make the Pimento Cheese

    Combine cream cheese, shredded cheddar-jack, roasted red peppers, Dijon, and a pinch of salt and pepper in a mixing bowl. Mix until well combined. A wooden spoon works best.

  • 4

    Cook the Grilled Cheese

    Heat 2 tsp. olive oil in a large oven-safe non-stick pan over medium heat. Spread cheese on two slices of sourdough bread and top with remaining slices. Place sandwiches in pan and cook 3 minutes, or until golden brown. Carefully flip and transfer pan to oven. Bake 5-6 minutes, or until second side is golden brown. Carefully remove from pan and let rest 5 minutes before slicing.

  • 5

    Plate the Dish

    Slice grilled cheese and serve with kale salad on the side.

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