Grilled Pimento Cheese Sandwiches

As most of us know pimento cheese is a southern thing. I love it and I also love grilled cheese. Never thought of putting the 2 together.

1 cup mayonnaise
1 (4-oz.) jar diced pimento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
2 (8-oz.) blocks sharp Cheddar cheese, shredded
White bread slices

Stir together 1 cup mayonnaise, diced pimento, Worcestershire sauce, and onion. Stir in shredded sharp Cheddar cheese. (Store in an airtight container in refrigerator up to 1 week, if desired.) Spread 1/4 cup pimiento cheese mixture on 1 side of a white bread slice; top with another bread slice. Lightly spread both sides of sandwich with mayonnaise. Repeat with remaining pimento cheese mixture for desired number of sandwiches. Cook, in batches, on a hot griddle or large nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown and cheese melts.

I prefer more diversity in my pimento cheese.

1 pound Velveeta
1/4 pound Sharp Cheddar Cheese
1/4 pound American Cheese
1/4 pound Shredded Mozzarella
1/2 cup Dukes mayo
1 4 oz Jar diced pimentos with liquid
1/2 cup Milk
Freshly ground black pepper to taste

Put all the cheese in a bowl and microwave for 3 minutes. Stop and stir after each minute.
If not completely melted go another minute, and check after 30 seconds. When melted
add the mayo, pimentos, milk and a little pepper. Stir thoroughly and taste to see if
more pepper is needed. The consistency should be easy to stir but not runny. If it is too
thick add more milk to get it thinner. Now place in the fridge. The consistency much be
a little on the thin side because it will thicken in the fridge. You need to experiment and
decide what is best for you. I would rather have it a little too thick rather than too thin.
You can always thin it a little more with milk.