For the pimento cheese: Mix together the mayonnaise, granulated garlic
, cayenne, pimentos and sprinkle of salt and black pepper in a large bowl until well blended. Add the Cheddar
and mix thoroughly. Refrigerate for several hours or overnight for the best flavor.
For the slaw: Whisk
together the mayonnaise
, sugar, vinegar, celery salt
, salt and black pepper in a large bowl until smooth. Add the cabbage
and mix well. Refrigerate overnight.
Preheat the grill
Grill the weenie. Place the weenie in the bun and top with 2 tablespoons of the pimento cheese
, 2 tablespoons of the slaw and the relish.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.