Delightfully gooey and rich grilled pimento cheese sandwiches. To prevent soggy sandwiches, the bread is toasted in butter on all sides before adding the pimento cheese.
Heat a large skillet or griddle over medium/medium-high heat.
Add 1 tablespoon butter and 4 slices bread. Toast 1 minute on each side. Remove toasted bread from skillet.
Add another tablespoon butter to the skillet, another 4 slices bread, and toast 1 minute.
Flip bread, add another tablespoon butter, spread 1/4 cup pimento cheese on each slice, add a layer of pickles and tomato, and top with a toasted slice of bread. Cook 2 minutes. Add remaining tablespoon butter, flip the sandwiches, and cook another 2 minutes or until underside of bread is golden and pimento cheese starts to ooze out.
Remove grilled pimento cheese sandwiches to a cutting board; cool 4 minutes. Working swiftly with a very sharp knife, slice sandwiches in half and serve immediately.