As the quiet debate continues over whether cider is more like beer or more like wine, plenty of chefs understand that it’s simply its own wonderful thing, meant to be enjoyed with whatever dish suits its unique style. Pure ciders, sweet or dry, are paired with classic recipes attuned to cozy nights in.
Mercier Orchards Adele’s Choice
Crisp, dry, truly farmstead cider from Georgia’s Blue Ridge Mountains is perhaps the best possible beverage to go alongside an oozy grilled pimento cheese sandwich. If you love extra heat, feel free to add a chopped jalapeño to the cheese spread.
Grilled Pimento Cheese Sandwiches
Recipe adapted from Mercier Orchards, Blue Ridge, GA
Serves 6
2 cups cheddar, shredded
1/2 cup good mayonnaise
1 4-ounce jar chopped pimentos, drained
1/4 cup prepared corn relish
12 slices thick white bread
2 tablespoons butter, melted
In a food processor, pulse to combine cheddar, mayonnaise, pimentos and corn relish. Chill for at least 3 hours.
Divide pimento cheese between six slices of bread and spread into a thick layer. Top with remaining bread. Brush bread lightly with melted butter.
Preheat a skillet over medium heat. Grill sandwiches (as many at a time that fit comfortably) until bread is toasted and cheese is soft, about 3 minutes per side. Serve warm.
