How to make it
Sauce Mix: Combine all ingredients and mix until evenly incorporated. Reserve.
Dipping Sauce: Combine the softened butter with Lee Kum Kee Chiu Chow Style Chili Oil and mix until evenly incorporated. Reserve.
Place 1/4 cup of the pimento cheese mixture in between 2 slices of brioche bread, spreading evenly, end to end, and slightly press to make sandwich stick together.
Spread 2 Tbsp. of chili butter evenly on both sides on the outside of the bread, making sure to coat all exposed sides.
Griddle sandwich until golden brown under medium heat, flipping half way to ensure even toasting, paying careful attention to the toasting chili bits on the outside.
Cut sandwich in half on a bias and serve.