Recipe of the week: Grilled Pimento Cheese Sandwiches

At Atlanta’s new Empire State South, chef Hugh Acheson “is recasting regional Southern dishes such as Frogmore Stew and chicken-fried pork steak with a modern eye,” said Tastingtable.com. So it’s no surprise that Acheson has come up with a refreshing update to pimento cheese—a Southern comfort-food staple. Acheson’s version of the “classic creamy spread” includes fresh-roasted red peppers, homemade mayonnaise, and smoked paprika. Pair this “Southern pâté” with crackers, or use it in these grilled cheese sandwiches. When prepared well, each one hits the plate as “a perfect combination of molten filling and crunchy crust.”

Grilled Pimento Cheese Sandwiches

8 ounces sharp white cheddar cheese, coarsely grated

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1 red bell pepper, roasted, peeled, seeded, and finely diced

¼ cup mayonnaise

¾ tsp smoked sweet Spanish paprika

½ tsp Dijon mustard

¼ tsp kosher salt

pinch of cayenne pepper

8 slices soft white bread

4 tbsp (½ stick) unsalted butter, divided

4 pickled okra spears, for garnish (optional)

In large bowl combine cheddar, roasted red pepper, mayonnaise, paprika, mustard, salt, and cayenne. Spread about ¼ cup of cheese mixture onto 1 slice of bread. Press a second slice on top. Repeat to make 4 sandwiches. Lightly butter outside of sandwiches with 2 tbsp of butter. In medium skillet, melt remaining butter over medium-high heat. Working in batches, cook sandwiches until bread is crisp and golden, about 4 minutes per side. Remove from skillet. Let cool slightly. Trim crusts if desired and serve with pickled okra, if using. Makes 4.