Pimento Grilled Cheese with Ultimate Cheddar™ Cheese Sauce and Shredded Mild Cheddar

Yield: 48 servings | Serving Size: 1 sandwich
Child Nutrition: 2 meat/meat alternate, 2 oz. eq. grain | HACCP Process III.

Pimento Grilled Cheese recipe


  • 1 teaspoon | Onion powder
  • Sandwich Ingredients
  • 96 slices | Whole wheat bread
  • 16 ounces (2 cups) | Vegetable oil



Combine pimento spread ingredients in food processor; pulse to combine. (It may be necessary to work in batches.)


Hold cold until ready to make sandwiches.

CCP: Maintain cold food at 41°F or below


To build sandwich, brush one side of each slice bread with oil.


Place 24 slices, oil-side down, on full sheet pan.


Portion one #12 scoop pimento spread onto bottom slice of bread.


Cover pimento spread with second slice of bread, oil-side up.


​Set Combi oven to 375°F and 100% steam. Bake sandwiches uncovered 10 minutes or until bread is toasted and cheese is melted.


Hold warm until service or wrap in deli foil and hold warm for grab-and-go.

CCP: Maintain hot food at 140°F or above

Recipe Tips

Tip #1

Substitute diced roasted red pepper for the pimiento.

Tip #2

Do not overmix, as spread is meant to show shreds. If food processor is not available, use large bowl and stir by hand to combine ingredients.

Tip #3

Sandwiches will be very cheesy. Let rest on sheet pan 2 minutes before wrapping.

Tip #4

If desired, cut the amount of pimento spread from 1/2 to 1/4 cup in the sandwich to reduce the sodium. Nutrition would need to be updated and the sandwich would need to be served with an additional M/MA.

Tip #5

​Serve with 1/2 cup carrot sticks and 1/2 cup fruit such as applesauce to make this a student favorite menu item.

Nutritional Information

  • Serving Size1 sandwich
  • Calories513 calories
  • Fat 33 grams
  • Sat. Fat 16 grams
  • Trans Fat 0 grams
  • Cholesterol 71 milligrams
  • Sodium 862 milligrams
  • Carbohydrates 33 grams
  • Dietary Fiber 3 grams
  • Sugars 4 grams
  • Protein 21 grams
  • Vitamin A 754 IU
  • Vitamin C 24 milligrams
  • Calcium 578 milligrams
  • Iron 2.57 milligrams

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