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Chef Kelli Ferrell from Nana's Chick-N- Waffles

1 loaf of Brioche Bread (sliced)
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded monteray jack cheese
3 tablespoons diced pimentos (drained)
3 tablespoons mayo (Hellman’s)
2-3 tablespoons butter, softened
4oz cream cheese (room temp)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon of cayenne pepper
1/2 Cajun seasoning
Pinch of cayenne pepper


Directions for pimento cheese:
• Shred both cheeses with grater and add to a large mixing bowl. Add the drained pimento and *set aside.
• Blend together the mayonnaise, cream cheese, garlic powder, smoked paprika, cajun seasoning, and cayenne, mix well until smooth and creamy.
• Add the mayonnaise mixture to the cheese and blend with a spatula until combined.
• Let chill

Directions on building Sandwich:
Heat a griddle or cast iron pan over medium heat until warm coated with butter.

Spread the mayonnaise on 1 side of each of the pieces of bread.
Place slices of bread on the griddle or skillet with the mayonnaise side down.
Top each piece of bread with the southern pimento cheese and another piece of bread with the mayonnaise side out.

Heat the sandwich until the bread is golden brown on each side.