Pimento Cheese Grilled Chicken Sandwiches

Name: Pimento Cheese Grilled Chicken Sandwiches
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 2 garlic cloves; 1 teaspoon dried Italian seasoning; kosher salt and pepper; 4 brioche buns; butter lettuce leaves; 12 ounces sharp white Cheddar cheese; 8 ounces cream cheese; 4 ounces pimentos; ⅓ cup mayonnaise; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon smoked paprika; kosher salt and pepper; 2 tablespoons chopped fresh chives

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4
Course
Main Course
Cuisine
American

Pimento Cheese Grilled Chicken Sandwiches

Kian Mendoza

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These pimento cheese chicken sandwiches are such a delicious treat! Tender, juicy chicken, a buttery brioche bun and melty pimento cheese. Major flavor!!

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Ingredients

Servings

4 boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
kosher salt and pepper
4 brioche buns, for serving
butter lettuce leaves, for serving

pimento cheese

12 ounces sharp white Cheddar cheese, freshly grated
8 ounces cream cheese, softened
4 ounces pimentos, drained
⅓ cup mayonnaise
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
kosher salt and pepper
2 tablespoons chopped fresh chives, for topping

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Instructions

As a note, I like to use thin-sliced chicken breasts for this, because it’s what I prefer to bite into. You can use 4 large chicken breasts or 4 thin chicken breasts - use what you like! If you only have 2 large chicken breasts, you can also slice them lengthwise to make 4 pieces.
Place the chicken in a dish or resealable bag to marinate. Whisk together the olive oil, vinegar, dijon, garlic, italian seasoning and a big pinch of salt and pepper. Pour the marinade over the chicken and refrigerate for at least 30 minutes or even overnight.
Remove the chicken from the fridge about 30 minutes before grilling. At this time, I like to prep the pimento cheese. You can make it ahead of time and store it in the fridge too.
Preheat the grill to high and let it heat for 10 to 15 minutes.
Remove the chicken from the marinade, letting the excess drip back into the dish. Place the chicken on the grill and grill for about 3 to 5 minutes per side (depending on thickness), until the internal temperature reaches 165 degrees F. Right before it’s finished, top it with a spoonful or two of pimento cheese. Close the grill for another 1 to 2 minutes, so it gets soft and starts to melt. Keep an eye on it because you don’t want the pimento cheese falling into the grill.
Remove the chicken and let it rest for a few minutes. I also like to grill the brioche buns too!

pimento cheese

Freshly grate the cheddar cheese and set about 4 ounces of it aside.
Combine the cream cheese, drained pimentos, remaining white cheddar, mayo, garlic powder, onion powder, smoked paprika and a pinch of salt and pepper in a food processor. Pulse and blend until combined and somewhat whipped - you don’t want to overwhip it. I pulse for about a minute off and on until it appears blended but not 100% smooth.
Remove the pimento cheese from the processor and place it in a bowl. Stir in the remaining white cheddar. At this point you can store it in the fridge for a few days.