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