Moon Grilled Cheese (South Carolina Style) | Arteflame

Introduction

There is a specific kind of magic that happens when butter hits the hot steel of an Arteflame grill, sending up wisps of savory smoke that promise something delicious. This South Carolina Moon Grilled Cheese takes that sensory experience to a new level. By cutting the bread into perfect circles—our "moons"—we strip away the tough crusts, leaving behind only the tender crumb to crisp up into a golden-brown masterpiece. It is the ultimate comfort food, blending the smoky char of open-fire cooking with the creamy, tangy richness of Southern pimento cheese.

Why You'll Crave These Moons

I adore this recipe because it elevates the humble grilled cheese into a gourmet experience without adding complexity. The secret weapon here is the pimento cheese, often called the "caviar of the South," which offers a savory, tangy kick you simply can't get from a standard slice of American. Plus, the circular shape ensures every single bite has that perfect edge-to-edge sear, making it a guaranteed hit with both kids and adults.

Chef's Notes for the Grill

• Mind the Zone: The Arteflame gets hottest near the center. Cook these in the middle of the ring (medium heat) so the sourdough toasts golden-brown without burning before the cheese melts.
• Mayo Magic: While butter is classic, try spreading mayonnaise on the outside of the bread. It has a higher smoke point and creates an incredibly crispy, non-greasy crust.

Make It Your Own

If pimento cheese isn't your favorite, swap it for a mix of sharp cheddar and cream cheese with a dash of hot sauce. For a gluten-free option, simply use your favorite robust gluten-free loaf—just make sure it's thick-cut to handle the heat!

Ingredients

The Essentials

• 8 slices of thick-cut Sourdough or Texas Toast
• 1 cup Pimento Cheese spread (homemade or high-quality store-bought)
• 4 tablespoons Salted Butter, softened (or high-fat mayonnaise for crust)
• 4 slices of Black Forest Ham (optional, for added protein)
• Fresh chives, chopped (garnish)

Instructions

Step 1: Prepare the Moon Shapes

1. Place your bread slices on a clean cutting board.
2. Using a large, round biscuit cutter or a wide-mouth glass, press down into the center of each slice to cut out a perfect circle. These are your "moons."
3. Reserve the crusts for croutons or snacks; you will only be grilling the circular centers.

Step 2: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill using charcoal or wood.
2. Allow the flat cooktop griddle to heat up. You are aiming for a medium heat zone, which is typically found in the middle of the flat top ring, not directly next to the open flames.
3. Apply a light layer of vegetable oil to the griddle to season it before cooking.

Step 3: Assemble and Grill

1. Generously butter one side of each bread circle (or use mayonnaise).
2. Place four circles, butter-side down, onto the hot griddle.
3. Immediately top these four circles with a generous scoop of pimento cheese (and ham if using).
4. Place the remaining four bread circles on top, butter-side facing up.

Step 4: The Perfect Sear

1. Grill for approximately 2-3 minutes, checking for a deep golden-brown crust.
2. Using a spatula, carefully flip the sandwiches.
3. Grill the second side for another 2-3 minutes until the bread is crispy and the pimento cheese is fully melted and bubbling.
4. Remove from the grill and sprinkle with fresh chives before serving hot.

Tips for Success

Mastering the South Carolina Moon Grilled Cheese on an Arteflame is all about heat management. Because the Arteflame cooktop varies in temperature from the center to the edge, it is crucial to find the "Goldilocks zone." If you place the bread too close to the inner fire, the sourdough will char before the thick pimento cheese has a chance to melt through. Aim for the middle of the ring where the heat is consistent but not aggressive. Additionally, consider using mayonnaise instead of butter on the outside of the bread. Mayo has a higher smoke point and contains egg proteins that brown beautifully, creating a crisper, less greasy finish that holds up well against the heavy cheese filling. Finally, if you are using cold cheese spread, let it come to room temperature before grilling to ensure an even melt.

Variations

While the traditional South Carolina style relies heavily on the tang of pimento cheese, the "Moon" format is incredibly versatile and welcomes creativity. You can easily adapt this recipe to suit different palates or dietary preferences while keeping the fun, circular aesthetic. For a spicy kick, try adding sliced jalapeños or a dash of cayenne to the cheese mixture. If you prefer a breakfast twist, you can cut a smaller hole in the center of the top slice and crack an egg into it as it grills, creating a hybrid grilled cheese and egg-in-a-basket. Experimenting with proteins is also highly recommended; crispy bacon or pulled pork adds a savory depth that pairs wonderfully with the Southern theme. Here are a few favorite variations to try:

• The Caprese Moon: Mozzarella, fresh tomato, basil pesto, and a balsamic glaze drizzle.
• The Pig & Moon: Sharp cheddar, applewood smoked bacon, and caramelized onions.
• The Palmetto Heat: Pepper jack cheese, pickled banana peppers, and spicy mustard.
• The Sweet Moon: Brie cheese, sliced pear, and fig jam on brioche.
• The Breakfast Moon: American cheese, sausage patty, and a sunny-side-up egg.

Best Pairings

To turn this grilled cheese into a complete meal, you need sides that cut through the richness of the cheese and butter. In South Carolina, the classic pairing is a bowl of creamy tomato basil soup, which provides a bright, acidic contrast to the savory sandwich. However, given the Southern roots of the recipe, a side of vinegar-based coleslaw or a crisp dill pickle spear works wonders to cleanse the palate between bites. For a beverage, nothing beats a tall glass of iced sweet tea with a lemon wedge, serving as the perfect refreshing counterpoint to the hot, gooey cheese. If you are serving this at an evening barbecue, a light lager or a crisp pilsner will complement the smoky notes imparted by the Arteflame grill without overpowering the delicate flavors of the sourdough.

Conclusion

The South Carolina Moon Grilled Cheese is more than just a sandwich; it is a testament to the joy of outdoor cooking on the Arteflame. By combining the rustic charm of open-fire grilling with the refined flavors of pimento cheese and sourdough, you create a dish that is visually striking and incredibly delicious. The circular "moon" shape not only adds a whimsical touch but also ensures that every bite is perfectly textured, free from hard, dried-out crust corners. Whether you are hosting a backyard gathering or simply enjoying a quiet lunch by the fire, this recipe delivers a taste of Southern hospitality that is sure to impress. Fire up your grill, gather your ingredients, and enjoy the ultimate comfort food experience.