Pimiento Grilled Cheese

• 8 oz. sharp Cheddar cheese
• 3/4 c. low-fat mayonnaise
• 1 roasted red bell pepper
• 3/4 tsp. apple cider vinegar
• 3/4 tsp. sriracha chili sauce
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. Freshly ground black pepper
• .13 tsp. cayenne pepper
• 8 slice good white bread (like Pullman)
• 4 tbsp. unsalted butter

1. In a large bowl, mix all ingredients except bread and butter until well combined.
2. Refrigerate 2 hours to let flavors meld.
3. (Makes about 2 cups.
4. Pimiento cheese can be stored in refrigerator up to one week.)
5. Bring to room temperature before using.
6. Spread 1/4 cup of the pimiento cheese on each of 4 slices of bread.
7. Top each with another slice of bread.
8. Spread 1 1/2 teaspoon of the butter on 1 side of each sandwich.
9. Heat a large nonstick skillet over medium-low heat.
10. Place 2 sandwiches, butter side down, in skillet.
11. Cook 3 to 4 minutes, until golden brown.
12. While first side is cooking, spread 1 1/2 teaspoon of the butter on other side of each sandwich.
13. Turn sandwiches and cook 3 to 4 minutes, until second side is crispy and golden brown and cheese has melted.
14. Repeat with remaining 2 sandwiches.

cheddar cheese, lowfat mayonnaise, red bell pepper, apple cider vinegar, sriracha chili sauce, garlic powder, onion powder, salt, freshly ground black pepper, cayenne pepper, white bread, unsalted butter

Taken from www.delish.com/recipefinder/pimiento-grilled-cheese-recipe-rbk0313 (may not work)