The 99% Grilled Cheese and the Tillamook Co-op

Today being tax day, the 99% reference is an homage to all of us who pay taxes and are not among the elite 1% who deftly manage to not contribute. Plus, I couldn’t let April go by without sharing a mouthwatering grilled cheese sandwich for National Grilled Cheese Month. After all, there’s little more comforting than a straight-from-the-griddle, oozing cheese sammy, is there?

Perfectly happy with the ever-popular cheddar cheese and tomato combo, which I had for lunch yesterday to start the creative juices flowing, I felt the need to give you a little something more to chew on and spark imagination in the kitchen. I pondered flavor combinations that involved artichoke pesto, avocado, sun dried tomatoes, and pimentos. This led to me questioning what is a pimento anyway? No stranger to pimento cheese, I had never given the “pimento” in pimento cheese or the scarlet center of green olives much thought. Come to find out, they are red cherry peppers, which we had growing in our garden a few years back.

Cherry peppers are mild chili peppers that are sweeter and more aromatic than red bell peppers – I found myself adding them to salads and all kinds of savory dishes when we were growing them. What surprised me most was discovering that the quintessentially Southern favorite pimento cheese—the gooey concoction of shredded cheese, mayo, and diced red pimentos—was actually invented somewhere else. According to Serious Eats’ in-depth research, pimento cheese originated in the North, New York City to be exact, as a product of industrial food manufacturing and mass marketing. Regardless, it is known as a southern institution, just as cornbread, Hoppin’ John, and shrimp n’ grits are.

“So many of the things considered to be one of the iconic Southern foods today actually originated outside of the region. The entire history of food, after all, is the story of ingredients and recipes migrating from one spot on the globe to another and being transferred between cultures, often being transformed in the process. Why should pimento cheese be any different?” {Serious Eats}

Now that you have the history under your belt, let’s get to this crazy-good grilled cheese sammy! Without sacrificing the deliciousness or comfort we derive from sinking our teeth into a buttery crisp on the outside, warm and cheesy on the inside sandwich, I sought to diminish the caloric impact that the beloved grilled cheese can have, as well as reduce the amount of sodium (unfortunately, bread and cheese are both relatively high in sodium) for those of us who need to watch our intake. By substituting creamy, slightly sweet whole milk ricotta for half of the cheese and Sprout’s Spelt bread with only 70 mg. of sodium per slice, the 99% grilled cheese was a huge success and no one was the wiser, except me doing the happy dance 🙂

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Skinny Pimento Cheese and Asparagus Grilled Cheese

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Traditional Southern Pimento Cheese gets a healthy skinny makeover with half creamy ricotta cheese in concert with sharp cheddar and asparagus for a satisfying fresh veggie crunch.

Course: Sandwich

Cuisine: American

Servings: 2 sandwiches

Calories: 169 kcal

Author: Priscilla

Ingredients

• 1 - 4 ounce jar pimentos drained
• 1/2 teaspoon fresh lemon zest
• 1/8 -1/4 teaspoon cayenne pepper
• few grinds of black pepper
• 8 ounces of whole milk ricotta
• 4 ounces Tillamook sharp cheddar finely grated
• 6-8 asparagus stalks trimmed and parboiled
• 4 slices sourdough or whole grain bread*
• 1 teaspoon vegetable oil
• 1 teaspoon butter

Instructions

1. Bring water to boil in a large, heavy saucepan. Add the asparagus and cook for two minutes. Remove and set aside. Par boiling brightens the color and two minutes will yield al dente asparagus. BE careful not to overcook as the asparagus will continue to cook when removed from the water unless you the stalks in an ice bath.
2. Meanwhile, mix together the pimentos, lemon zest, cayenne and black pepper, and fold in the ricotta. Add the shredded sharp cheddar and blend together with a spoon or rubber spatula.
3. Heat a griddle pan over medium high heat. Add a teaspoon of neutral oil (I use sunflower oil) and a teaspoon of butter and tilt the pan to coat. Spread a generous amount of pimento cheese mixture on two slices of bread. Place on the griddle pan, gently arrange about 4 asparagus stalks on top of each slice. Spread a little more pimento cheese mixture on top of the asparagus and place the second piece of bread on top. Cover with a lid, lower the heat to medium. Cook until golden brown on the bottom, gently turn the sandwich using a spatula and cook the other side.

Recipe Notes

There is enough pimento cheese for 4 sandwiches or save the remainder for crackers and crudites tomorrow.

* I used 1/8 teaspoon to be on the safe side and the pimento cheese wasn’t spicy at all - so go with 1/4 teaspoon if you like a little zip.
*I used Sprout Spelt bread - it’s whole grain and low in sodium (only 70 mg per slice vs. 200-300 in most bread)
*Nutrition analysis is based on a 1/2 cup serving of the pimento cheese mixture + asparagus, the sandwich depends on what bread you use.

Since we’re on the subject of cheese, Tillamook has always been a brand I can proudly stand by. In 2011, I snagged “Most Creative” in their Grilled Cheese contest when the Loaf Love tour stopped in Orange County and, in 2012, was among the bloggers participating in their Grilled Cheese Recipealooza. My recipe for “Some Like It Hot” grilled cheese is featured on their website along with all the other mouthwatering creations. Now, Tillamook is taking a stand for Dairy Done Right by launching The Tillamook Co-Op: A members only community of dairy lovers who believe in the power of real, honest food. The Co-Op is free to join and we would be honored to have your support as one of the first members.

Through the Co-Op Tillamook hopes to spark conversation about real food and shed light on the importance of high standards when it comes to dairy products. If this sounds like something you are interested in being a part of, Tillamook would love for you to join them by spreading the word and inviting your friends and followers to join The Tillamook Co-Op as well.

As a Tillamook Co-Op member you will have access to exclusive online content and real life experiences including:

• An invitation to the first annual Tillamook Co-Op member meeting
• Access to exclusive Co-Op member chef dinners and events
• Access to new products and special offers
• The opportunity to vote and share suggestions on new products and flavors
• The opportunity to support artisans & entrepreneurs who are contributing to the real food movement
• The chance to name a Tillamook County cow

I urge you to use your voice and your dollars to protect our farmers and food supply.

And, here’s hoping that you didn’t owe the IRS and can ENJOY the feeling that Tax Day is behind you once again!